Veggie Burgers

Veggie burgers are super easy to make and there is no end to the combinations of ingredients you can use.  If you want to sneak some extra veggies into these burgers, finely grated carrots and mushrooms work really well.  Different types of beans and spices can also be used to add variation, such as kidney beans and chilli for spicy Mexican burgers, or lemon grass and coriander for an Oriental twist.  Let your imagination run wild!
The following recipe is for a cannellini bean and chick pea burger with crunchy peanut butter.
Make about 8 burgers (freezable)
Preparation time: 15 minutes (+ 30 minutes chill time)   
Cooking time: 20 minutes
2 tbsp olive oil, for frying
2 medium onions, finely chopped
2 garlic cloves, crushed
1 tsp paprika
½ tsp garam masala
½ tsp cayenne pepper
1 tsp mustard seeds
400g / 14oz canned cannellini beans, drained and rinsed
400g / 14oz canned chickpeas, drained and rinsed
60g / 2oz wholemeal breadcrumbs
1 tbsp crunchy peanut butter
1 tbsp tahini
1 tbsp soya sauce
salt and pepper, to taste
2 tbsp wheatgerm, for coating
  1. Heat 1 tbsp olive oil in a frying pan and sauté the onions for 3 minutes.  Add the garlic and spices, and cook for a further 2 minutes.  Remove from the heat and mix in the peanut butter, tahini and soya sauce.
  2. Blend the cannellini beans and chick peas using a food processor or hand blender.  Mix together with the onion mixture and breadcrumbs.  Add seasoning, to taste. 
  3. If there’s time, place the mixture in the refrigerator for around 30 minutes as this helps it to firm up.  Prior to cooking, check the consistency and add more breadcrumbs or a little water or stock if needed.
  4. Heat the remaining olive oil in a frying pan.  Form the mixture into burger shapes using your hands or a burger press.  Coat both sides of the burger in wheatgerm, and gently fry for 4-5 minutes on each side, until golden brown and cooked through.
  5. Serve in burger buns with relish, chutney or ketchup.  We like to serve these burgers with side dishes of salad, or sweet potato chips and crispy kale.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.