Celebrate national vegetarian day and batch bake falafel burger patties using this simple hack method to make whipping up a supercharge burger for dinner so easy! Store bought vegan patties are darn expensive! Using Aussie owned Bear Brewing’s fermented hot sauce these spicy burgers will satisfy all your burger cravings and add the gut healing qualities found in fermented foods.
Lower in carbs, sugar free, gluten free, vegan and high in protein.
Burger patties – makes 6
1 quantity falafel mix (I used Orgran as it’s all natural and gluten free. Its also vegan and nut free). You could also make your own patties from scratch with beans, but I am lazy hehe
Herbs and spices as desired, I love cumin and dill!
Pre-heat oven to 180 degrees
1. In a bowl mix together the entire box and 240ml water. Add in herbs and spices as desired, I love paprika and turmeric with a bit of dill.
2. The directions say to deep fry falafels, no! I baked these.
3. Form into 6 large patty shapes put on a baking paper lined oven tray. Top with a sprinkle of extra virgin olive oil.
4. Bake for 20 minutes then flip them and bake for a further 20 minutes. Store leftovers in freezer
Burger for one
2 large Portobello mushroom cups
30g Vegan cheese (I used dairy free feta found at woolies and coles) or normal cheese if not vegan
handful of baby spinach
Sugar free spicy sauce – optional, I use bear brewing fermented hot sauce, so good!
1. Bake Portobello mushrooms (stems removed) for around 15 minutes
2. Heat your patty in microwave for about 1 minutes and make your burgers!