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The Ultimate Veggie Burger

Mains

Let’s be honest how many times have you tried veggie burgers wishing they tasted as good as they were purported to be for your body? Being a vegetarian for the past 32 years I would say I have tried hundreds, made at least thirty and discounted almost every one of them. Until now.

Butterbeans, peas, sweetcorn, fresh herbs, spices, & seeds are the gateway to burger bliss. It’s also vegan and happened to win me an award in Ireland. Just sayin’

Don’t stop here. This is just the beginning. Mix up the patty like variations on a theme. Lately, I am loving freshly grated ginger, galangal, smashed lemongrass, wafer-thin shredded kaffir lime leaves, dried chilli flakes, toasted coriander seeds, miso, fresh lime juice, and zest.

If you are like me it’s all about the toppings and the bun. Pickled red onions, hummus, sweet chilli sauce, tzatziki, fresh rocket, kombucha mustard, fresh tomatoes, guacamole. It’s a mile high burger-fest. Choose your favourites and play around with the main flavour for the burger patty. Fancy Asian – try my latest additions listed above. Feeling a touch Mediterranean – add sundried tomatoes, oregano, marjoram, preserved lemons, feta cheese, black olives and bunches of fresh basil. The variations are endless. Whoever said veggie burgers are boring. Taste mine and be converted.

The Ultimate Veggie Burger

Makes 8 burgers. Takes 30 minutes

1 cup sweetcorn

1 cup fresh peas

1 tin of butterbeans

1 onion red or white, finely chopped

1/2 bunch fresh coriander

1/2 bunch fresh basil

1 small bunch of fresh parsley

1 cup of any type of flour ( I like to use buckwheat/gram flour)

1 tsp ground cumin & 1 tsp ground coriander

cayenne pepper or chilli flakes – pinch or lots

1 tsp Himalayan pink salt

lots of freshly cracked black pepper

2 tsp sesame & sunflower seeds

coconut oil for frying

Don’t forget your favourite toppings and quality toasted burger buns.

Fresh rocket / salad leaves / fresh tomato / mustard / hummus / sweet chilli sauce / raita / pesto / kimchi/ sauerkraut / sprouts / avocado

METHOD

Pop all ingredients except the sesame and sunflower seeds into the blender and pulse to obtain a rough paste. Be careful not to over pulse, you still want to have lots of texture in the burger. Next, add the sesame and sunflower seeds, and pulse again to combine. That’s it.

All you have to do is take 3 tablespoons of the mixture and shape it into burgers using your palms. Take a plate and dust it with a little flour. Pop your burgers on the plate and cover with cling wrap or parchment paper. Freeze for 10-20 minutes. Keep in the fridge until you are ready to cook. Then transfer into the refrigerator.

The burgers can be baked in a preheated oven at 190 degrees for 15 minutes or else pan cooked in a little coconut oil for approx 4 minutes on each side over medium heat. Serve on a toasted burger bun or lettuce wraps with all your favourite toppings. I love pickled red onion, preserved lemon hummus, sweet chilli sauce, fresh rocket, alfalfa sprouts, cucumber slices, & fresh tomato.

Click to leave a gluten-free breadcrumb below

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