Rainbow Vegan Burgers with Salsa Relish
This vegan burgers recipe is packed with vegetables (surprisingly!) and hence, packed with nutrients. Replacing a traditional bread bun are 8 large field mushrooms – a great wheat and gluten-free alternative to compliment these burgers. If you find that mushrooms don’t agree with you however, you can always house your veggie patties in a regular bun. We always advise being aware of any food intolerances or allergies so it’s best to get yourself checked if you’re unsure.
- 1 beetroot, coarsely grated
- 1 courgette, coarsely grated
- 1 sweet potato, coarsely grated
- 1 tbsp olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ green chilli, finely chopped
- 2 garlic cloves, minced
- 2 tbsp pumpkin seeds
- 3 carrots, coarsely grated
- 3 chopped fresh tomatoes or 200g of tinned chopped tomatoes (with a little extra)
- 3 shallots, chopped
- 3 tbsp gluten-free oats
- 400g tin of cooked chickpeas
- 8 large field mushrooms, wiped and peeled
- Black pepper
- Handful chopped fresh coriander
- Juice of a lemon
- Slices of red onion
- Some lettuce – sweet gem works well
- Preheat the oven to 180˚C (gas mark 4). Use a food-processor or hand-grater to coarsely grate the sweet potato, carrots, courgette and beetroot and put into a large bowl along with the shallots and garlic.
- Put the oats and pumpkin seeds into your hand-blender jug and blitz them until they’re a fine texture. Add to the grated vegetables and then add the herbs, salt, black pepper, and mix well.
- Add the chickpeas, lemon juice and olive oil into the hand-blender jug and blitz. You may need to add a little water to help start it off. Add the thick paste to the bowl of vegetables/oats and mix thoroughly.
- Next, use your hands to make balls with the mixture and flatten them into a burger shape, make at least 4 burgers. Place them onto a large, lightly oiled baking tray.
- Put the burgers in the oven for 20 minutes. Then take them out and flip the burgers. Add the mushrooms to the baking tray before cooking for a further 20 minutes (or until the burgers look crisp and the mushrooms are a golden brown).
- Mix the tomatoes, fresh coriander, green chilli, and some salt together to make a salsa relish.
- Serve the burgers in the mushroom ‘buns’ with sliced tomatoes, red onion, lettuce leaves and a dollop of salsa relish to taste.
Burger tasting: It was a difficult job, but someone had to do it. The Test Your Intolerance team helped us to pick the top burgers for you to make your delicious Rainbow Burger, all available at Iceland stores, to be delivered to your door. Plus get £3 off if you’re a new customer with code ICELAND3.
Our top three burgers start with the Aberdeen Angus burger. Ready to cook from frozen, they come from the cut of Scottish beef cow. Our tasters said they were a real meaty burger, that goes well on the BBQ, or under the grill at home.
For something a little different and lower in calories, the Birds Eye Chicken Quarter Pounders, available from Iceland are the cheapest, but very tasty! They keep their burger shape well and did well with kids when testing too. Perfect with the relish in the above recipe now.
And now for something completely different… The Iceland’s own brand No Bull Quarter Pounders were rated the best amongst our meat-eating testers, however, they’re entirely vegan, and therefore the perfect fit with the Rainbow Burger.
High in protein, they bleed like meat, and our testers all said that if you didn’t know they were vegan, you never would be able to taste the difference. Wow, how’s that for a glowing review!
If you’re preparing the rainbow burger, Iceland have a great choice of burgers for you to enjoy, all ready to arrive frozen at your door.