These burgers are always popular with family and friends. You can add some mozzarella and chilli to make them into chilli cheese burgers!
Serves 4
4 tbsp olive oil
1 onion, chopped
1 celery stick, chopped
100g carrots, chopped
1 tbsp mixed dried herbs
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
200 g soya mince, rehydrated
250 ml red wine
2 tsp fennel seeds
2 tsp tomato puree
200 g couscous
1 tbsp chopped fresh parsley
Salt and black pepper
To Serve
6 burger buns
Mayonnaise
Ketchup
Mixed salad leaves
Sliced avocado
Sliced tomatoes
Gherkins
Method
1. Heat 2 tbsp of the oil in a pan and cook the onion, celery, carrots, dried herbs, rosemary and thyme until the onion is golden. Add the soya mince and red wine and cook for 2 mins.
2. Add the fennel seeds, tomato puree and 1 ltr water and cook for 20 mins. When the soya has softened, remove from the heat and stir in the couscous. Cover and leave for 15 mins until the couscous is cooked. Add the parsley, season and shape into 6 burgers.
3. Heat the remaining oil and fry the burgers for 2 mins on each side until golden. Serve in buns with mayonnaise and ketchup, salad leaves, avocado, tomatoes and gherkins.
