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The Ultimate green burger

June 27, 2022 (Last Updated: June 24, 2022)

We know all too well that when the burger craving hits, it hits bad! Whether you’ve got 30 minutes to spare or half a day, this Ultimate green burger will just hit the spot!

HANDS-ON TIME 1 hour |TOTAL TIME 4 hours| SERVES 6

INGREDIENTS

WHOLE WHEAT BURGER ROLLS

¾ cup lukewarm water,
½ cup lukewarm milk
1 tsp instant yeast
1 ½ cups white bread flour
1 ½ cups whole wheat flour
1 tsp salt
1 Tbsp sugar
1 egg, whisked with 2 tsp water

BLACK BEAN BURGER PATTIES

1 onion, chopped
1 garlic clove, minced
200 grams portobello mushrooms
2 Tbsp oil
2 tins (800g) black beans, drained and rinsed
2 tsp salt
2 tsp cumin
1 tsp smoked paprika
½ cup panko breadcrumbs
1 egg, beaten
Handful parsley, finely chopped

GREEN TAHINI SAUCE

1 cup tahini
½ cup cold water
½ cup basil, leaves picked and chopped
½ cup parsley, leaves picked and chopped
2 Tbsp. lemon juice

TO SERVE

100 grams wild rocket
½ cup red beet microgreens
6 baby green tomatoes, sliced
2 avocados, sliced
1 mini cucumber, shaved into ribbons

METHOD

WHOLE WHEAT BURGER ROLLS

COMBINE water, milk and yeast together in a bowl and set aside for 5 minutes until dissolved.

MIX the flours, salt and sugar together in the bowl of a stand mixer.

POUR the yeast mixture into the dry ingredients and knead using a dough hook attachment for 8-10 minutes until a smooth dough forms. Cover the dough and allow to proof for 1-1 ½ hours or until doubled in size.

PUNCH down the dough and divide into 6 equal portions on a lightly floured work surface. Shape each portion into a tight ball and space evenly on a baking tray lined with baking paper. Cover the dough and allow to proof for 1 hour or until doubled in size.

PREHEAT oven to 180°C. Gently brush the tops of each roll with the egg wash.

BAKE for 15-20 minutes or until golden and a firm crust has formed. Remove from the oven and allow to cool.

BLACK BEAN BURGER PATTIES

BLITZ the onion, mushrooms and garlic together in a food processor until finely chopped.

HEAT the oil in a frying pan and cook the mushroom mixture until soft and the juices have been cooked out, about 5 minutes. Remove from the heat and set aside to cool slightly.

TIP the black beans into a mixing bowl and mash most of the beans with a fork. Add in the mushroom mixture and remaining ingredients and mix to combine.

SHAPE the mixture into six patties the same width as your burger rolls. Cover and place in the fridge until ready to serve.

GREEN TAHINI SAUCE

COMBINE all the ingredients together in a food processor and blend until smooth. Season well to taste.

TO SERVE

CUT the rolls in half and, in a hot dry frying pan, toast them cut-side down until golden and crisp.

HEAT some oil in a non-stick frying pan over medium heat. Fry the burger patties for 5 minutes on either side until crisp and golden.

LAYER some green sauce on the base of the burger buns and top with rocket, red beet microgreens, bean patty, green sauce, tomatoes, avocado slices and cucumber ribbons.

<FOOD TEAM TIP>Don’t have time to make rolls from scratch the day they are needed? Make the dough the night before and proof overnight in the fridge. The next morning, shape into rolls and bake as per the recipe.

Print Recipe

The Ultimate green burger

Serves: 6

Prep Time: 1 hour Total Time: 4 hours

Ingredients

WHOLE WHEAT BURGER ROLLS
¾ cup lukewarm water,
½ cup lukewarm milk
1 tsp. instant yeast
1 ½ cups white bread flour
1 ½ cups whole wheat flour
1 tsp. salt
1 Tbsp. sugar
1 egg, whisked with 2 tsp water
BLACK BEAN BURGER PATTIES
1 onion, chopped
1 garlic clove, minced
200 grams portobello mushrooms
2 Tbsp. oil
2 tins (800g) black beans, drained and rinsed
2 tsp. salt
2 tsp. cumin
1 tsp. smoked paprika
½ cup panko breadcrumbs
1 egg, beaten
Handful parsley, finely chopped
GREEN TAHINI SAUCE
1 cup tahini
½ cup cold water
½ cup basil, leaves picked and chopped
½ cup parsley, leaves picked and chopped
2 Tbsp. lemon juice
TO SERVE
100 grams wild rocket
½ cup red beet microgreens
6 baby green tomatoes, sliced
2 avocados, sliced
1 mini cucumber, shaved into ribbons

Instructions

For the whole wheat burger rolls

Combine water, milk and yeast together in a bowl and set aside for 5 minutes until dissolved.

Mix the flours, salt and sugar together in the bowl of a stand mixer.

Pour the yeast mixture into the dry ingredients and knead using a dough hook attachment for 8-10 minutes until a smooth dough forms. Cover the dough and allow to proof for 1-1 ½ hours or until doubled in size.

Punch down the dough and divide into 6 equal portions on a lightly floured work surface. Shape each portion into a tight ball and space evenly on a baking tray lined with baking paper. Cover the dough and allow to proof for 1 hour or until doubled in size.

Preheat oven to 180°C. Gently brush the tops of each roll with the egg wash.

Bake for 15-20 minutes or until golden and a firm crust has formed. Remove from the oven and allow to cool.

For the black bean burger patties

Blitz the onion, mushrooms and garlic together in a food processor until finely chopped.

Heat the oil in a frying pan and cook the mushroom mixture until soft and the juices have been cooked out, about 5 minutes. Remove from the heat and set aside to cool slightly.

Tip the black beans into a mixing bowl and mash most of the beans with a fork. Add in the mushroom mixture and remaining ingredients and mix to combine.

Shape the mixture into six patties the same width as your burger rolls. Cover and place in the fridge until ready to serve.

For the green tahini sauce

Combine all the ingredients together in a food processor and blend until smooth. Season well to taste.

To serve

Cut the rolls in half and, in a hot dry frying pan, toast them cut-side down until golden and crisp.

Heat some oil in a non-stick frying pan over medium heat. Fry the burger patties for 5 minutes on either side until crisp and golden.

Layer some green sauce on the base of the burger buns and top with rocket, red beet microgreens, bean patty, green sauce, tomatoes, avocado slices and cucumber ribbons.