Bread Recycling Recipes using ABO bread:
Miso Eburger
a great vegetarian alternative to the beefburger!
Free from: Meat, common wheat, nightshades, dairy  
Eburger recipe:
makes 10-12 burgers Other non-wheat ABO bread 240g Cold water (omit if you soak the bread) 180g Organic onion chopped finely 100g Organic cumin seed 9g Organic nigella seeds 18g Organic paprika hot 6g Organic herb salt 4g Organic fresh miso (Ohso field bean tastes good) 60g If the Essene and the other bread you are using are dry, soak them first in cold water. This is best done in a jug into which the bread fits snugly. Pour filtered water or spring water over the bread and weigh the loaf down so it stays under water, leave it to soak for 30 minutes or longer. If you soak the bread, do not add any more water to the mix. Drain and squeeze out any excess water.
- Crumble the essene loaf (leave crusts on) into a mixing bowl
- Cut crusts of the other bread and crumble into the bowl
- Mix in the fresh Miso (Ohso Field Bean Miso is great - its made from organic Kentish field beans and adds a rich flavour) and all the spices.
- Mix and squeeze the mixture with your hands until the resulting dough will easily form into balls without falling apart. This can take up to 20 minutes, depending how strong you are. Don’t do this in a food processor – it would pulp all the grains.
- You can keep the mix in the fridge for a day if you want to make this in advance.
- Wet your hands and shape it into burgers or balls.
- Heat a generous amount of olive oil in a heavy frying pan, fry burgers lightly for 1-2 minutes, make sure the edge is crisp before turning them gently.
Use like mince meat for: Ebolognese using Nomato sauce. Click here for PDF recipe card
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