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National Burger Day Recipe

To celebrate National Burger Day, we asked the team at FoodCycle Felling in Gateshead to share the recipe for this striking Charcoal Bun Veggie Burger. Enjoy!

Charcoal Burger Buns

Ingredients

1/2 cup milk

1/4 cup water

1/2 tbsp honey

113g butter

1/2 egg and use the rest for the eggwash

2 1/4 cup bread flour (take out 1tsp flour and replace with 1tsp amount of charcoal powder)

1 sachet (30g) instant yeast

1/2 tsp salt

Method
  • Heat the milk, water, honey and butter over low heat in a saucepan until butter is melted. Let cool, then beat in the egg
  • Add flour, charcoal powder, yeast, salt to a mixing bowl then make a well in the middle. Pour in milk mixture and combine ingredients, drawing the dry ingredients in until the dough pulls away from the bowl and is no longer sticky. Knead for about 5-7 minutes until the dough is smooth
  • Divide dough into 6 pieces, shape each into a ball, pressing down slightly and place on a parchment-lined baking sheet
  • Cover loosely with plastic wrap and let rise in a warm-ish place for 30-40 minutes or until buns have doubled in size
  • Brush on the eggwash and bake in a preheated oven at 200°C for 10-12 minutes

Lentil and Nut Burgers

Ingredients

1 cup cooked green lentils

1 small red onion, chopped

2 cloves garlic, chopped

1 tbsp dried thyme

½ tbsp dried oregano

⅔ cup nuts

3 dates, finely chopped

1 tsp salt

½ cup water

⅓ cup lentil or chickpea flour

Method
  • Bring the oven to 160°C/325°F/gas mark 3
  • Bring a pot to medium heat and add the red onion, garlic, thyme, oregano, walnuts, dates, salt and water Let this boil for three to four minutes, until the onions start to soften
  • Take the pan off the stove, add the boiled lentils and the soy flour and mix it all together using a hand blender. The consistency should be firm, but not too dry. Adjust with more water or more flour if needed
  • Place a cooking paper onto a baking tray. Shape burgers out of the lentil/walnut mix and place on the paper. Bake in the oven for 20 minutes

*for other FoodCycle volunteers wanting to cook this at a community meal simply times the quantities by ten to serve 60 guests

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