Here’s another inspired recipe from one of my favourite vegan chef’s on Instagram – Eden Vegan, also known as Tess Eden @eden.vegan. You might remember from our newsletters her delicious recipe for ‘Fish’ Tacos using banana blossoms or her Eggless Blueberry Banana Cake.

Just like the recipes we shared previously these mouth watering burgers are packed full of flavoursome and nutritious plant based ingredients.

If there is one thing I’m pro at, it’s eating burgers. I find homemade burgers are my favourite kind as you can mix and match your stack depending on the ingredients you have on hand – and how hungry you are at the time!

I’m excited to share with you my new recipe for Mamias Veggie Burgers. These are the perfect combination of juicy, spicy goodness to enjoy all the while knowing you’re getting that wholesome plant based nutrition.

The hero ingredient of this dish is the Mamias sauce. I’ve teamed up with Yeshi, the founder of Mamias to share how to use this delicious ethiopian taste sensation. What is one of Ethiopia’s most popular cooking sauces, prepared in small batches over many hours, combining New Zealand and imported produce with spices sourced directly from Ethiopia…No artificial colours, flavours or preservatives – ideal for vegan cooking!

I’ve used the ‘kiwi hot’ version in these burgers, however if spicy food isn’t your thing, you can opt for the more mild version of Mamias and the burgers will be just as tasty.

You can buy Mamias online or if you’re Wellington based pop down to Moore Wilsons or V1 Vegan to pick up a jar.

Mamia’s Mexi Burger Recipe

Serves: 4

INGREDIENTS:

Patties:

1 cup chickpeas

1 cup red kidney beans

1/4 cup frozen corn

1/2 cup of diced white onion

1/4 cup Mamias Kiwi Hot Sauce

4 Tbsp chickpea flour

1 tsp cumin

1 tsp paprika

1/2 tsp coriander powder (or fresh!)

2 Tbsp olive Oil

Juice of a lemon

Burger fillings:

1/4 red onion

2 Ripe Tomatoes

1 head of cos lettuce

Garlic hummus

Gherkins

4 x Vegan Burger Buns

METHOD:

Preheat oven to 180 degrees C and drain the canned chickpeas and kidney beans, rinsing in cold water.

Place all mexican patty ingredients in a high powered blender. Pulse on high 2-3 times. You don’t want to over blend these as they will turn to mush!

Scoop out 4-6 patties from your mix (depending on the desired size) by wetting your hands and rolling into balls then flattening. Place on a lined baking tray.

Heat a medium sized pan on the stove with 1 Tbsp of olive oil. Fry each patty until golden brown on both sides.

Place all toasted patties back on the baking tray and into the oven for 15 minutes to cook through.

Prepare the burger filling by washing the lettuce, slicing the red onion into rings and chopping tomato into thick slices.

Toast the buns lightly on each size and dollop a scoop of hummus onto the base.

Once the patties are cooked, stack your burger. Make sure to add a Tbsp of Mamias on-top of the patty as relish and gherkins for an added tang!

A big thanks to Yeshi for supplying the delicious saucy relish for this dish. You can find Mamias on instagram at Mamias_nz

I hope you guys love these burgers as much as I do! I can’t wait to see how you stacked yours.

Enjoy!

xx Tess

For more of Tess’s amazing recipes and plant based living tips check out her website eden-vegan.com.

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