A whimsical food allergy mom keeps a host of delicious recipes on her blog Pig in the Kitchen. Like this one, most of her creations are dairy, egg, soya, and gluten-free!
"These can easily be cooked the day before and then re-heated in the oven. This avoids that akward situation where the host either slaps your burgers down next to some oozing steak, or cooks all the veggie stuff first and you are left looking like a right porker with all your food lined up in front of you, and everyone else has nothing."
For the coating: For the filling: - 100g quinoa
- pinch of saffron
- 0.25tsp cumin
- 0.25tsp ground coriander
- 8 button mushrooms
- 3 cloves garlic
- 3 tbsp olive oil (perhaps a tad more)
- 3 medium carrots
- 400g tin chick peas
- 4 tbsp rice flour
- 1.5tbsp ground linseeds
- 2 'no egg' egg replacers mixed up with either rice milk or water / or if you can eat eggs, 2 eggs
- Olive Oil for frying
You will also need some baking parchment and a pastry cutter about 8cm in diameter Put all the ingredients for the coating into a liquidiser / blender and grind to a powder. It doesn't matter if a few whole grains of quinoa remain. Spread some of the powder onto a dinner plate, quite thickly, and set aside Put a large pan of salted water on to boil. Add the saffron. When it is boiling, add the quinoa and leave to cook according to the packet instructions (about 15 / 20 mins?). When the quinoa is 'al dente' - it should have a slight crunch - drain it through a sieve. Use the back of a spoon to press down on the quinoa to squeeze out most of the water Whilst the quinoa is boiling, put the mushrooms, garlic and 3 tbsps of olive oil into a liquidiser or blender. Blend it all to a paste. This took a few attempts, scraping it down from the sides with a spoon, and you might find you need to add more oil. You are aiming for a thick paste Put the quinoa and mushroom and garlic paste into a large mixing bowl. Add the cumin and coriander. Peel the carrots and grate them finely into the bowl. Mix it all together Drain the tin of chick peas, then use a hand blender to blend them to a thick paste. You could add a bit of olive oil if you're struggling. Add the chickpea paste to the bowl Mix everything in the bowl together. Add the linseeds and then the rice flour tbsp by tbsp. You want a thick mass, not too squidgy Mix up the 'no egg' egg replacer with the milk or water Cut out a square of baking parchment, about 15 x 15cm. Place your pastry cutter onto the parchment, spoon in some burger mix and smooth it around until you have your desired burger thickness. Carefully remove the cutter, (pushing the mix down with the back of a spoon if it sticks to the cutter), to reveal your perfect burger shape! Using the back of a teaspoon, spread some 'no egg' over the surface of the burger, this is to ensure the coating will stick. If you are using a real egg, it may be easier to use your fingers to spread instead of a spoon Lift the burger on the baking parchment and cunningly tip it onto your coating plate so that the burger lands 'egg' side down. You may have to flip it on and hope for the best Coat the other side of the burger with 'no egg' and spoon some coating onto it. You should now be able to lift the burger up and flip it from hand to hand to remove excess coating Gently heat a good amount of olive oil in a non-stick frying pan, and put the burger in it. Let it heat gently for a while to warm it all through, then turn the heat up towards the end to brown it off. When it is golden brown turn it over to brown the other side Remove from the pan and place onto kitchen paper to absorb any excess oil Repeat the process until all the burger mix and coating is used up. Get your glad rags on, grab your burgers and bubbly and have a lovely time at the barbecue!
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