Sarah and Sareta’s Banging Burger Patties

Name: Sarah and Sareta’s Banging Burger Patties
Total time: 30 min
Ingredients: 4 vegan burger buns, halved and toasted, or have as naked burgers in a lettuce leaf; 4 lettuce leaves or other salad leaves/greens of your choice (rocket is nice); 4 lettuce leaves or other salad leaves/greens of your choice (rocket is nice); ½ teaspoon smoked paprika; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; ½ teaspoon chopped fresh thyme leaves; 4 teaspoons vegetable oil; ½ teaspoon sea salt; 4 gherkins; 2 tomatoes; 1 tablespoon your favourite chutney or relish (optional); 1 tablespoon your favourite chutney or relish (optional); 2 teaspoons tamari sauce or dark soy sauce or brown rice miso paste; 2 teaspoons tamari sauce or dark soy sauce or brown rice miso paste; 2 teaspoons tamari sauce or dark soy sauce or brown rice miso paste; 1½ teaspoons yeast extract; 1 tablespoon B12-enriched nutritional yeast (optional); 200 g/1 oz (drained weight) cooked/canned kidney beans; 50 g/1¾ oz/⅓ cup sunflower seeds; 100 g/3½ oz/generous 1 cup gluten-free rolled oats; 35 g/1¼ oz raw or cooked beetroot/beets; 35 g/1¼ oz raw or cooked beetroot/beets; 35 g/1¼ oz raw or cooked beetroot/beets; 100 g/3½ oz closed cup chestnut mushrooms; 1 red onion; 50 g/1¾ oz/scant ⅓ cup uncooked quinoa

Preparation info

Serves:
4
patties

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This is a delicious, nutrition-packed burger that looks surprisingly meaty. The foundation for this recipe comes from the burger chef Sareta Puri developed for MIH’s collaboration with Fuller’s pubs. I adapted it to use ingredients I usually have in and to boost the nutritional profile. My PDA autistic son, who can only give brutally honest food reviews, gives this burge

Ingredients

Burger
Gluten-free
Vegan

Ingredients

Method