If you don´t live anywhere near a beach than barbecues are the thing to do in summer! With the first rays of sunshine emerging, supermarkets are stocking up on charcoal, invites for park BBQs are coming in and you are probably wondering if you should finally invest in a humidity-proof picnic-blanket.
The great thing about BBQs is obviously that you can throw anything on that grill: a steak and some sausages, baked potatoes and a variety of veggies, fish and of course some marshmallows roasted on a stick as a dessert. The first BBQ of the season was organized by May a couple of weeks ago in a hidden park around the corner of her house. She brought vegan burgerpatties that even the meaties loved: a firm and grainy texture with a nutty flavour that went perfectly well with a dark rye-bread bun and any kind of sauce. We highly recommend making these delicious buns as a successful surprise for your next “grill-party” as we say in Germany 🙂
- 2 shallots
- 2 cloves garlic
- 250g mushrooms
- 4 tbsp parsley
- 150g mixed nuts (e.g. almonds, hazelnuts, peanuts)
- 1 tbsp red wine
- 60 g bread crumbs
- 1 tbsp flour
- 1 tsp cumin seeds, crushed
- salt and pepper to taste
- oil for frying
- First roast the nuts (in a pan, without oil), then let them cool in a big bowl.
- Chop the garlic and the shallots and fry them in some olive oil, using the same pan you’ve used for the nuts.
- Next chop the mushrooms and add them to the pan. When the mushrooms are soft, add the vegetables to the bowl with the nuts.
- Chop the parsley and add it to the mixture, together with the bread crumbs, the flour, the crushed cumin seeds and the red wine. If the mixture is too soft, add more bread crumbs.
- Form patties with your hands and put them on a board or a plate and freeze them until shortly before you start the BBQ. This way they won’t fall apart on the grill.
- When you are barbecueing make sure you brush either the roast or the burgers with olive oil to prevent them from sticking.