Oryx Activated Charcoal Vegan Burger

In keeping with our vegan earth foods theme this month,  Savannah Austen, a student at the Jackie Cameron School of Food & Wine has created this fabulous vegan Activated Charcoal Burger Bun.

With crisped salted beetroot, sweet potato and potato slices, quinoa, mushroom and walnut burger, this recipe makes use of such a wide variety of natural earth foods ingredients it’s a vegan cornucopia!

The genius ingredient is activated charcoal for a surprising WOW factor! The charcoal shade offsets the rainbow colours of the rest of the recipe beautifully.  Activated charcoal is economical and easily available at most chemists and Dischem. More of a supplement than a food, charcoal is completely natural and makes for an interesting ingredient. Odourless and flavourless, it mixes well in foods of all kinds from black ice-cream, shakes, pizza bases, bread to startlingly black cocktails and even cheese!

It has a detoxifying effect as toxins bind to the charcoal in the gut so if anything, it has a healthy effect. After you’ve used the charcoal in this recipe and you have some left over, there’s plenty of other ways you can use it. Because of its detoxifying effect, it also works well added to toothpaste for sparkling white teeth and as a face mask for blemish-free skin.

Enjoy this earthy and earth-friendly recipe!

 

Activated Charcoal Burger Bun

200ml warm water

50ml warm Almond milk

2 tsp dried yeast

 

(mix together leave for 5 mins)

 

75g Vegan Margarine, deodorised coconut oil or Butter if not strictly vegan

475g Champagne Valley or Eureka stoneground flour

2 Tbsp castor sugar

½ tsp Oryx Desert salt

50g activated charcoal

 

Rub together the fat and flour into breadcrumbs, add castor sugar, salt and charcoal,

Add the yeast mixture and knead well for 8-10 mins

 

Leave to double in size in an oiled bowl, shape, allow to rise and bake for 25 mins.

 

Mushroom & Quinoa burger patties

4 medium brown mushrooms

½ cup walnuts

1 clove of garlic

2 tbsp canola oil

½ tsp Oryx desert salt

¼ cup chopped red onion

3 green spring onions chopped

2 tsp balsamic vinegar

1 cup cooked quinoa

½ cup cornstarch

Toss mushrooms, walnuts and garlic in oil and salt spread evenly on a baking tray , bake for 20 mins, allow to cool, once cool add to food processor and pulse together with red and spring onions and the balsamic vinegar until mostly smooth , add to quinoa and corn starch and allow to set for 2 hours.

Line a baking tray and set oven to 180 degrees, form mixture into 5 patties, sear patties and cook patties in a skillet for 5 minutes or until browned, transfer to the baking tray and bake for 10 minutes.

 

Tomato & Onion Chutney

 

1 onion chopped roughly

2 tomatoes chopped

6 fennel seeds

1 Tsp of Mrs Balls original chutney

50g tomato paste

Oryx Desert salt & pepper to taste

Fry onions in oil, when soft add the tomatoes and fennel seeds, when tomatoes have cooked down add the chutney, tomato paste and salt and pepper to taste.

 

Root vegetable crisps

 

Slice butternut, sweet potato and beetroot into thin slices

(amount dependant on the number of people to serve)

Rub the vegetable slices in olive oil and oryx salt and a little black pepper.

Bake on a lined baking tray at 160 degrees until dry and crisp, keep an eye on them and turn when necessary.

 

Making up Burger add additional:

Lettuce

Zucchini ribbons and fresh avocado slices

Created by Savannah Austen, student at the Jackie Cameron School of Food & Wine