Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
Bettina Campolucci Bordi was born in Denmark but brought up in Tanzania to a Norwegian father and Danish-Bulgarian mother. After working in the food industry for 10 years, Bettina found her love in mindful retreats and the healing power of food. Bettina always utilities local and seasonal produce regardless if she is cooking in London for her friends and family or abroad at one of her retreats. Bettina lives by the motto that: we should all eat seasonally, locally and from farm to table as much as we can; we should support small businesses within our communities and those around us; we should use roots, shoots and all. Cooking waste-free is particularly important to her, and she lets the vegetables do the talking – the best plant food is fuss-free, simple, easy, inexpensive and speaks for itself. Her love for this led to her founding her wildly successful blog, Bettina’s Kitchen, and writing her first book, Happy Food and her brand new title – 7 Day Vegan Challenge.
Bettina’s Best Burger You Will Ever Eat
A few words from Bettina… Don’t be afraid of the ingredients list on this recipe – I know it seems long but these are well worth making and cook beautifully on the grill. These freeze really well and last a good 4-5 days in the fridge and can be made fresh.
1/2 leek, green and all, chopped
5 mushrooms, chopped
30g (1oz) thyme leaves
140g (4 1/2oz) firm non-gmo tofu, chopped
1 handful of kale
1 tablespoon Dijon mustard
2 tablespoons tamari
240g (8 1/2oz) drained tinned black beans
3 tablespoons oat bran
2 tablespoons precooked brown rice
2 tablespoons chopped hazelnuts or walnuts
40g (1 1/2oz) chickpea (gram) flour (optional)
Olive oil, for frying
For the burger dressing
4 tablespoons Plant Mayo
1 teaspoon tomato ketchup
1 tablespoon chopped cornichons
Salt and freshly cracked pepper
1 pinch of cayenne
Sliced tomatoes, red onion and lettuce, to serve
1. Heat the oil in a large frying pan (skillet) and fry the leek, mushrooms, thyme, chopped tofu and kale for about 5 minutes.
2. Then add the mustard, Tamara, and half of the drained black beans and give it a good stir.
3. Transfer the mixture to a blender and pulse a few times but make sure the mixture is still chunky and has bite.
4. Take the contents of the blender and scoop into a bowl and add the rest of the black beans, the oat brand, rice and chopped nuts and give it a good mix.
5. Shape the burger mixture into patties and let them rest in the fridge if you’re grilling them.
6. If you’re pan frying them you can fry them off straight away. I like dipping them into the chickpea flour before but it’s just an option.
7. For the burger dressing, mix all ingredients into a bowl and set aside.
8. Fry the patties for 4-5 minutes on each side until lovely and crisp on the outside.
9. Choose your burger toppings, add a pattie and some sliced tomatoes, red onions and lettuce to your burger bread and a generous dollop of burger dressing and enjoy.
If you whip up a batch of Bettina’s burgers, we’d love to see your dish snaps – upload to Instagram and tag @tinytableofficial alongside the hashtag #tinytablecooks