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The ImBOSH!able Burger
Welcome to our new series, The Food Remixers! We’re going all over the world to find the best food we possibly can, bringing those ideas back to the BOSH! kitchen to remix it totally vegan for you!
In this episode we explore New York City in search of the best plant-based burgers!
We had a fantastic time in NYC, eating absolutely banging vegan food from some incredible restaurants. We left inspired and created our ‘meatiest’ burger yet!
- 220ml of stout
- 50g Textured Vegetable Protein
- 1 tablespoons of konjac powder
- ½ tablespoon of salt
- 50ml beetroot juice
- ½ onion (finely minced)
- 250g of mushrooms (finely chopped in a food processor)
- 100g of wholemeal breadcrumbs
- 1 tablespoons of black treacle
- ½ tablespoon of red miso
- 1 tablespoons of fresh thyme (minced)
Preheat the oven to 200’C and line a baking tray with parchment paper.
Place the Stout in a saucepan and heat till it’s at a rolling boil.
Place the textured vegetable protein, konjac and salt in a bowl and mix well.
Pour the warm stout into a bowl, mix well, add the beetroot juice and mix well.
Add the oil to a frying pan, place over a medium heat, add the onion, with a pinch of salt and sweat over a low / medium heat until translucent but not coloured.
Add the mushrooms to the pan (add a splash more oil if needed) and cook for a further 10 minutes.
Remove the onions and the mushrooms from the pan and add them to the bowl of textured vegetable protein. Mix the ingredients together well and add the flexible flavouring ingredients.
Season to taste and form into patties.
Place on a lined baking tray and bake in the oven at 180’C for 30-40 minutes.