My 5 favourite veggie burgers
I love a good veggie burger. These are my absolute favourites!
- 3 medium sized organic beetroot, grated
- 1 organic leek, finely chopped
- 300g organic borlotti beans, cooked and cooled
- 2 cups organic brown rice, cooked and cooled
- 1 cup fresh organic chervil
- 1 cup fresh organic parsley
- 1/2 cup organic pepitas
- 1/2 cup organic sunflower seeds
- 1 heaped tablespoon organic tahini
- 2 teaspoons organic coriander seeds, dry toasted and ground
- 1 teaspoon organic cumin seeds, dry toasted and ground
- 1 teaspoon organic fennel seeds, dry toasted and ground
- organic spelt flour, to coat burgers
- Celtic salt & pepper to taste
Blitz the cooked beans, herbs, tahini, spices and half of the seeds in a food processor until you have something resembling hommus. In a large bowl, combine the pureed bean mixture with the chopped leek and grated beetroot. Add the remaining seeds and cooked brown rice. Season to taste.
To shape the burgers, have a plate of spelt flour at the ready and as you mould each burger with your hands, coat both sides in the flour, this will stop them sticking when you cook them.
Heat a flat grill and cook the burgers for 8-10 minutes, flipping half way through the cooking time to ensure both sides are evenly cooked.
Serve with fresh greens
Makes 6-8 patties
Ingredients: 1 cup beluga lentils Knob of ghee or coconut oil 1 red onion, sliced Couple pinches sea salt 2 cups / 175g mixed wild mushrooms, sliced (shiitake, oyster, chanterelle…) 5 cloves garlic, minced 3 tablespoons fresh rosemary 1 tablespoon fresh thyme 2 tablespoons tamari ½ cup / 80g sunflower seeds 15 kalamata olives 2 tablespoons olive oil 1 tablespoons Dijon mustard Freshly cracked black pepper
Directions: 1. Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside. Drain if there is any water left.
2. In a frying pan heat a knob of ghee or coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook for a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.
3. In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, olive oil, and plenty of cracked black pepper. Pulse to blend. You may need to help this process by stirring once in a while. Avoid adding too much liquid – the mixture should be really thick. Season to taste.
4. Pit and roughly chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).
5. Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick. Press around the outside edge to prevent them from cracking.
6. You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.
Frying pan: heat a knob of ghee or coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side. Serve.
Oven: Cook burgers in a 375°F/ 190°C oven for 15-20 minutes, flipping halfway through bake time.
7. Serve burgers open-faced on a slice of whole grain sourdough toast, or in a high-vibe pita. Garnish with anything you like! I used Cashew Garlic Sauce, pickled onions (recipe here), and a pile of greens.
Cashew Garlic Sauce: ½ cup raw cashews, soaked for at least 4 hours Scant ½ cup water 1 small clove garlic (start with just ½) 2 tablespoons extra virgin olive oil 4 teaspoons freshly squeezed lemon juice 2 tablespoons chives ½ teaspoon sea salt Squirt honey or maple syrup
Directions: 1. Soak cashews for at least 4 hours, up to 12. Drain and rinse well. 2. Add cashews to a food processor or blender, which ever is the most powerful. Add ½ clove garlic, all other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste and add the other half clove of garlic if desired.
Makes 5-8 burgers depending on how big you make them
- 2 cups of peas
- 1 small zucchini
- 1 cup of ground flaxseed
- 1 cup of quinoa
- 1 lime
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of tahini
- a handful of fresh coriander (cilantro)
- salt to taste
Makes 5 buns
- 1 and a 1/2 cups of sunflower seeds
- 1 and a 1/2 cups of pumpkin seeds
- 1 cup of ground flaxseeds
- 1 cup of almonds
- 3 tablespoons of coconut oil
- 1/2 a cup of water
- salt to taste
Options for garnishing: hummus, guacamole, avocado, tomatoe, rocket or butter lettuce
Start by making the bread. First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water. Use your hands to mix everything together, kneading the mixture together with your fingers for a few minutes until everything is perfectly sticky. Then make buns using your hands to carefully mould and flatten the bread, place these on a baking tray and cook at 180C for 25 minutes. Once they are cooked remove them from the oven and allow to cool and set fully before eating.
While the burger buns cook make the burger patties. First cook the quinoa, which should take 12-15 minutes. While this cooks place the peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once the water has been boiling for a minute or two drain the peas and place them in a blender or food processor until they form a smooth paste. Add this to a mixing bowl. Next, grate the zucchini and add the grated mix to the bowl along with the juiced lime, apple cider vinegar, tahini, finely chopped coriander, ground flax and salt. Once the quinoa is cooked add it to the bowl and mix everything well. Make sure that the mix is very sticky, if it isn’t sticky enough add more ground flax. Then mould the patties, place on a baking tray and bake for 20 minutes at 180C, until the patties are perfectly firm.
Then add everything together, I like to put a bun down followed by a thick layer of hummus, then a lettuce leaf, followed by the actual burger patty, a few sliced tomatoes, a little more lettuce and finally another bun! Then bite and enjoy!
- 1 cup dried yellow or red lentils
- 2 cups water
- 1 1/2 cups cooked sweet potato, mashed
- 1 cup cooked quinoa
- 3-4 cloves of garlic, minced
- 1 small yellow onion, diced
- 1 tbsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt and pepper to taste
- 2 cups fresh spinach
- 3/4 - 1 cup flour
- 1 tbsp corn starch
- coconut oil for sautéing
- tomato chutney (store bought or homemade)
- cilantro aioli - 1/2 cup Veganiase, 2-3 garlic cloves, mince, 2 tbsp cilantro leaves, minced
- hamburger buns
- fresh arugula
Rinse lentils thoroughly and cook in 2 cups of water until very tender, 45-60 minutes. Meanwhile in a microwave or oven, bake sweet potatoes until soft. Once cooled, remove skin and mash
Saute onions and garlic in 1 tbsp of coconut oil until translucent. Add to cooked lentils along with spices, quinoa, spinach and mashed sweet potatoes. Stir to combine. While stirring add flour and cornstarch until fully incorporated
Shape into patties and refrigerate for 2-3 hours.
Heat coconut oil over medium heat in a nonstick skillet. Cook patties for about 5 minutes on each side until slightly browned.
Prepare the aioli by mixing together all the ingredients. Top each burger with aioli, chutney and arugula and enjoy!
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 zucchinis, grated
- 1 large carrot, grated
- 4 slices wholemeal bread, crusts removed
- 400g canned chickpeas, rinsed, drained
- 3 teaspoons mild curry paste
- 3 tablespoons crunchy peanut/almond butter
- 1 egg yolk
- 3 tablespoons chopped coriander leaves, plus extra leaves to serve
- 6 bread rolls
- chutney, lettuce and tomato, to serve
- Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
- Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
- Place bread and chickpeas in the bowl of a food processor and pulse to combine.
- Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
- Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
- Serve in rolls with chutney, lettuce, tomato and extra coriander leaves.