Veggie burger has become one of those generic terms for something that is usually round, can be baked or fried, contains no meat and has some sort of indeterminate veggies in it! And quite often a lot of other stuff besides.
Here’s a recipe for a proper veggie burger, that’s 99% veggies…with a a little besan/chickpea flour to hold it together and a very nice coating of ground sunflower seeds and fine oatmeal.
In a way this recipe is a bit of blank canvas: you can add flavourings and seasonings of your choice…and use different vegetables according to what you fancy and what’s in the veggie basket. Try crumbled cauliflower, grated beetroot, sweet potatoes or baby broad beans?
The burgers can be fried, baked, grilled and are great reheated… and taste pretty good cold for a lunch to go..they will store cooked, in the fridge for 2-3 days….
Great with a salad, in a bun, accompanied by chutneys, chilli jam, mayo etc….
What’s not to like ? 🙂
Makes 12 x 120gm. burgers
- 4-6 tbs.hot neutral oil such as grapeseed oil (if frying burgers)
- 800gms. floury potatoes
- 250gms. carrots
- 400gms. courgettes/zucchini
- 1 stick celery approx. 75gms.
- 4-5 spring onions approx. 60gms.
- 1/2 red pepper approx. 80gms.
- 150gms. sweetcorn: tinned or frozen
- 100gms. peas: fresh or frozen
- 30-40gms. chickpea/besan/gram flour
Flavourings and seasonings: (open to variation)
- 3-4 garlic cloves
- juice 1 small lemon
- big pinch of chilli powder
- 1.5 tsps. salt
- 0.5 tsp. ground black pepper
- handful of fresh herbs : parsley, rosemary, fennel, tarragon (or 2-3 tbs. dried mixed herbs).
- 60gms. fine oatmeal
- 60gms. sunflower seeds
- 2 tbs. dried herbs
- big pinch of salt
- Peel, wash and slice potatoes into large chunks.
- Place chopped potatoes in a saucepan with enough water to cover.
- Add a pinch of salt.
- Boil until tender.
- Strain thoroughly. Set aside.
- Peel, wash and coarsely grate carrots.
- Coarsely grate courgettes/zucchini and remove excess moisture by wrapping in kitchen towel and squeezing.
- Wash, trim and slice celery stick into long thin strips, and then finely dice.
- Wash, trim and finely slice spring onions.
- Remove pith and seeds from red pepper and finely dice.
- Defrost frozen peas and frozen sweetcorn if using.
- Peel and crush garlic cloves.
- Wash and finely chop fresh herbs if using.
- In a wide pan on a medium heat, add 1 tbs. hot oil. (Don’t overdo the oil).
- When hot, add diced celery. Sauté for 3 mins.
- Add diced red pepper and spring onions. Sauté for a further 3 mins.
- Add crushed garlic, chilli powder and grated carrots. Stir to combine. Sauté for 3 more mins.
- Add lemon juice, stir to combine and remove from heat.
- Place the cooked potatoes with salt and pepper in a large bowl, and mash.
- Add sautéed vegetables. Stir to combine.
- Add grated courgettes. Stir to combine.
- Add sweetcorn and peas. Stir to combine.
- Add fresh herbs. Stir to combine.
- Add chickpea flour and fold in gently and thoroughly until everything is evenly mixed.
- Taste and adjust flavourings if desired.
- Prepare coating by grinding sunflowers seeds until fine, and then mixing with oatmeal, dried herbs and salt.
- Spread coating on a large plate.
- Take 120gms. of veggie burger mix and mould by hand. Roll in oatmeal/sunflower coating.
- Place burger on a lightly oiled baking tray.
- Repeat until all mixture has been used. (I made 12 burgers).
- Chill the burgers in the fridge for at least an hour. They will firm up.
- To bake: Spray burgers lightly with oil and bake in a hot oven for 20-30 mins. until golden.
- To fry: Fry in batches in hot oil for 3-4 mins. on each side until golden. Keep warm in a medium hot oven on a baking tray, where they will crisp up further, until all are done and ready to serve.