My Vegan Burger King

My Vegan Burger King

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Discover the magic of a great taste in a burger – healthy ingredients and a wonderful aroma that could convert any person contemplating veganism. But better than anything ever, YOU can make these burgers in the comfort of your own home, when you like, and as many times as you wish.  They can be frozen, BBQ’d, fried, baked – and they’re child-friendly too. Could this be the next most famous, and most loved non-meat burger of all times ? I don’t know, but what I do know is, it’s darn good and I’m proud of it.  Ladies and gentlemen, I bring to you my ‘VEGAN BURGER KING’. Enjoy, and please comment on my blog once made and tasted, and I wish you a grand Bon Appétit in the meantime.  Other beans or lentils will not work anything like as well. Grind your flaxseed in a coffee grinder or a high speed blender  – this is far more advisable than using ready ground flaxseed, which can often turn rancid. Use a small hand whisk or fork to mix the ground flaxseed with ½ a cup of warm water in a medium-sized bowl until well blended and thick, and then place your flax egg mix in the fridge for at least 15 minutes (ideally closer to an hour), to give it time to set. Meanwhile boil your rice and puy lentils separately in plenty of water. Be careful not to overcook the lentils, as they need to be a little chewy, and not mushy. Finely chop your onion and mushroom, and place in a large bowl. Then process your pecan nuts, and add them to the onion and mushroom mixture. Add in the remaining ingredients, except for the flax egg, and stir thoroughly. Then add in the flax egg mix, and continue to mix until well combined – I preferred to get grubby, and used my hands to give it the final mix at this stage – I advise this because you have better control, and the flavours are better distributed.

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