BBQ Mushroom Burgers

These mushroom burgers are simple but delicious. The pearl barley gives them bite, while the soy sauce and pepper bring out the flavour of the mushrooms. They also satisfy fast-food cravings - the BBQ sauce and mushroom play together well, and you can add some vegan bacon if you want.

BBQ Mushroom Burgers

Makes 8 7cm wide patties

Ingredients

burger patties
70 ml pearl barley
250 g mushrooms (900 ml chopped)
1 potato
1/2 onion
1 clove garlic
1 tbsp soy sauce
salt and pepper

to serve
BBQ sauce
burger buns
arugula/rocket
tomato
radishes

Method 

1. Bring barley to a boil with plenty of water and cook until tender. Peel, chop and boil the potato until soft, about 15 minutes. Mash it.

2. Finely chop the onion and mushrooms and mince the garlic. Heat an oiled pan over medium heat. Fry the onion until glassy. Add the garlic and cook for a minute. Add the mushrooms and fry until done.

3. Combine all patty ingredients and mix well. Form into patties. Fry in an oiled pan over medium heat for a few minutes until browned on both sides, flipping once.

4. Wash the arugula. Slice the tomatoes and radishes. Chop the burger buns in half and toast both halves in a pan until lightly browned. Top with patties, vegetables and BBQ sauce.

New Zealand Beer Battered 'Fish' Burgers & Tartar Sauce

This is a vegan version of the kind of burger you find in a New Zealand fish and chip shop: Crunchy battered 'fish', fresh vegetables and creamy tartar sauce.

New Zealand Beer Battered 'Fish' Burgers & Tartar Sauce

Makes 4 burgers and 150 ml tartar sauce

Tartar Sauce Ingredients

150 ml vegan mayonnaise, ready-made or made according to this recipe with silken tofu
2 tbsp minced onion
2 tbsp minced pickle
1 tbsp minced capers

Burger Ingredients

250 ml flour
250 ml beer
1 tsp salt
a dash of pepper
450 g tofu
120 ml vegetable oil
4 burger buns
red onion (optional)
tomato
lettuce
tomato sauce

Method

1. First, make the tartar sauce: mix all the ingredients and set aside.

2. Heat the oil over medium heat. Mix flour, beer, salt and pepper until smooth. Pat the tofu dry with paper towels. Cut the block into four slabs of tofu.

3. Make sure your oil is good and hot. If it's still not hot, give it some more time to heat. Dip two of the tofu slabs in batter, shake off excess batter and place them in the oil. Cook until golden on both sides. Drain on paper towels and salt. Scoop out any bits of batter still in the pan. Fry the other two slabs.

4. Wash the lettuce and cut the tomato and onion into slices. Cut the burger buns in half and toast the cut sides briefly in a pan.

5. Stack the burger with tofu, tomato, tartar and tomato sauces, a few rings of red onion, and lettuce.