Spinach Portobello Burger with Coconut Mayonnaise
Who doesn’t love burgers?! This most recent creation has already become one of our favourites. Not only is this burger super delicious, it’s also very healthy. Packed with proteins, vitamins, and minerals, plus containing a high content of chlorophyll thanks to the green leafy ingredients, it makes for a highly nutritious meal! 🙂
You don’t have to give up on bold and delicious flavours when transitioning to a plant-based diet – quite the opposite is true and there are so many ingredients out there to discover. Veggie burgers are extremely versatile and can be made with different grains, legumes, and vegetables. The combinations are sheer limitless, but a few surely stand out, and we do not want to withhold this particular recipe from you. 😉
Another good thing about this burger is that it is so easy to prepare. You may need to pass by your local eco shop if you want to follow our method and ingredients, but you can make a good batch of burger patties in one go and then store them in the fridge for a few days, packed in an airtight container, or otherwise just freeze them for up to a few months.
- 300 grams of cooked brown rice (cooled down)
- 400 grams of fresh spinach leafs
- 200 grams of pea tempeh/ other tempeh, marinated and cut into cubes
- 2 handful of shiitake mushrooms, cut into small bites
- handful of fresh cilantro & parsley, finely cut
- 3 tbsp of inactive nutritional yeast flakes
- 1/4 cup of buckwheat flour
- 2 onions, finely cut
- 2 cloves of garlic, finely cut
- 2 tbsp of coconut oil
- 1 tbsp of coconut sugar
- 2 tbsp of tamari
- salt & pepper to taste
- pulp from 1 young coconut
- 1/2 clove garlic
- 1 tbsp of lemon juice
- salt to taste
- filtered water for blending
- giant portobello mushrooms, stems removed (to be used as buns)
- zuchinni slices
- cucumber slices
- sour pickles, sliced
- baby spinach leafs
- tomato slices
- avocado slices
- Add coconut oil to a frying pan over medium heat. When the oil is melted, add finely cut onions with a sprinkle of salt and fry for about 5 minutes or until golden brown. Add garlic and fry for another minute.
- Add tempeh, coconut sugar and tamari and cook for 2 minutes. Add shiitake mushrooms and cook for another 2 minutes.
- Add spinach and cook for about one minute stirring constantly. Remove the pan from heat and set aside.
- Add 1/2 of the cooked rice to a highspeed blender / food processor together with all content / ingredients from the frying pan. Blend for about 20 seconds or until well combined. When using a Thermomix or other powerful blender, you may only need a few seconds to have everything well mixed and incorporated.
- Add mixture to a bowl together with the rest of the rice, fresh herbs, nutritional yeast and salt & pepper to taste. Mix by hand until all ingredients are well combined.
- Start forming your burger patties until you finish the mixture. Use about 1 handful of mixture per burger and this should result in about 10 - 12 burger patties. You can cook the patties in the oven at 200 °C for about 20 minutes, or quickly sear them in the pan from both sides with a bit of coconut oil. We chose the second option here this time and it turned out amazing.
- In order to make the coconut mayonnaise add all ingredients, besides water, to a blender and start mixing. Slowly add in water until the desired thickness and consistency is achieved - you want to end up with a quite thick but still a bit runny texture, similar to traditional mayonnaise. Check for the right saltyness, then set aside for assembly. This is probably the healthiest mayo you have ever prepared and eaten - and it is really delicious! 🙂
- Grill the portobello buns until soft and juicy.
- Assemble your burger as desired and enjoy!!