Burger in BBQ Sauce

This is a delicious double cooked meat free burger. The burger is initially fried and then simmered in a delicious BBQ sauce.

Ingredients

For 1	Continued...
50 gm meat free mince (see note 3)	100ml passata
100 gm onion (prepared weight)	2 tspn soy sauce
1 medium egg (see note 1)	1 tspn worcestershire sauce
½ heaped tspn coriander seeds	1 tspn cider vinegar
½ heaped tspn cumin seeds	½ tspn ground coriander
¼ tspn salt	½ tspn ground cumin
2 tbspn gram flour (see note 2)	½ tspn chilli powder
	½ tspn sugar

Preparation

Roughly chop 60 gm of the onion.
Using a liquidizer, blend the 60 gm of roughly chopped onion with 2 tspn of water to a smooth purée.
Finely chop the remaining 40 gm of the onion.
Using a frying pan over a low - medium heat, dry roast the coriander seeds for 2 min, then add the cumin seeds and continue to dry roast for another ½ min.
Grind the toasted seeds to a fine powder in a pestle and mortar.
Beat the egg.
In a bowl thoroughly mix together the meat-free mince, onion purée, chopped onion, egg, salt and gram flour.

Cooking

Heat some oil in a frying pan over a high heat and fry heaped tablespoons of the mixture (form into burger shapes using a spoon and spatula) for 2 min on each side.
Remove from the pan and set aside on kitchen paper (there should be 3 burgers which could be frozen at this stage if desired).
Heat some more oil in the pan and add the passata, soy and worcestershire sauces, cider vinegar, spices and sugar and 100 ml of hot water and mix well.
Bring to a simmer and add the reserved burgers, spooning sauce over each burger.
Cook for about 18 min, turning once, and adding a little hot water as needed to maintain a thick sauce.

Serving

Serve with a few chips and vegetables of choice such as frozen sprouts and peas.

Notes

(1) The egg helps to bind the mixture but can be omitted if necessary.
(2) Gram flour (besan) is made from ground chickpeas and imparts a nutty flavour.
(3) This could also be made with beef mince.

The main ingredients

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