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Satay Burgers



These unusual burgers hold their shape well when baked with a minimum of fat. Rapeseed oil is recommended in the recipe as it is high in healthy monounsaturates, but other vegetable oils may be used instead if preferred. The burgers can be frozen after shaping - separate each burger with a layer of greaseproof paper, and defrost in the fridge overnight before baking. here for Vegan Volumes' recipe archive...




white onion 1 Finely mince the onion, garlic, chilli and ginger, by hand or in a food processor.
garlic 3 cloves
fresh ginger root 2-3 slices
fresh red chilli, deseeded 1  
rapeseed oil 1 dstsp Heat over a high flame in a non-stick frying pan. Add onion, ginger, chilli and garlic and stir for 2 minutes.
celery, finely chopped 2 sticks Add the celery to the pan. Cook, stirring occasionally, for 1 minute.
mustard powder 0.5 tsp Add the spices and continue to fry for 1 minute.
ground coriander seed 1 tsp
red kidney beans, cooked (or tinned) 120g Partly mash the beans in a mixing bowl.
desiccated coconut 3 Tbsp Add the coconut, peanut butter and ground almonds to the beans, along with the contents of the pan. Mix well.
peanut butter 1 Tbsp
ground almonds 2 Tbsp
    Cover and leave to stand for a few hours in the fridge. Shape into 4 or 6 burgers, depending on the size you prefer. Spray or brush lightly with rapeseed oil, and place on a baking sheet lined with greaseproof paper. Bake at 180deg C for about 25 minutes, or until golden.
    Makes 4-6

Recipe by Helen Edwards

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