I’ve been meaning to make some proper veggie burgers for ages, I usually make these falafel burgers but I wanted something different, something that included more vegetables. Falafel burgers are great but I get bored of making the same things quite quickly and I really have never made proper veggie burgers. I guess I’ve always thought that veggie burgers were a bit bland and you know I’ve had my fair share of rubbish veggie burgers from my time as a vegetarian, so I’ve always avoided them, until now… Now I actually want a really good veggie burger, because it’s summer and bbqs are happening a lot and I just can’t eat all the meat burgers, I need a good alternative!!
So as this is my first time making veggie burgers, I have actually researched in depth how to make the best burgers, I have looked at all the veggie burgers I could find and found that this advice from Felicity Cloake in the Guardian is actually the best advice so I have followed some of her tips with these burgers. You can read her article here on how to make the best bean burgers. I used warm spices such as cumin, coriander and smoked paprika and there is a little bit of chili involved, but like the spiced courgette & sweetcorn fritters I made last week, there is not much heat so they are perfect for kids to enjoy too.
These burgers by the way turned out to be amazing, now I don’t normally like to be so forthright about my cooking but I’m calling it this time and it’s all true, they went down a storm. My daughter, who loves her meat and especially loves her homemade burgers, she demolished her veggie burger in like 5 seconds flat!! I kid you not, I couldn’t believe she had actually finished it so fast! She loved them. They also went down really well with my husband too, who is also kind of fussy about his burgers! “Wow, you wouldn’t really miss the meat!” His actual words!! I could not believe this was actually happening in my house! Could I convert these meat loving, burger connoisseurs to a life of veggies burgers? Well maybe for the time being 😉
These burgers come out quite soft, but they did stay together when cooking. They are fragile so be careful when flipping them, they won’t flip like meat. You can freeze this easily, by placing them in a freezer bag, raw, then placing them flat in the freezer, they will keep for up to 3 months, defrost before cooking. I served these burgers with The foraging fox’s spicy beetroot ketchup, if you can get it it’s amazing, this is not an ad or sponsored thingy, I just really like this ketchup 😉
- 1 x 400g can of red kidney beans
- 1 onion (100g), finely chopped
- 2 large cloves of garlic , minced
- 2 x portobello mushrooms , (180g)
- 1/4 tsp sea salt
- 1 small courgette (120g), grated
- 1/2 a red bell pepper , chopped finely
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- A small handful of fresh coriander , chopped
- Juice of 1/2 a lime
- 100 g breadcrumbs , I used sourdough as that's what I had but wholemeal breadcrumbs would be fine too
- Cornmeal (polenta) for dusting the burgers
- 2 tsp olive oil + oil for cooking
- Burger buns , avocado, rocket, tomato, mayo and beetroot ketchup (optional) to serve.
- Heat 2 tsp of oil in a pan, add the onion and cook until soft and translucent, about 7 minutes. Then add the garlic and spices and cook for another minute or two or when you can smell the spices. Transfer to a large mixing bowl.
- Mash half the kidney beans then add to the large mixing bowl, now crush the other half of the kidney beans and add to the mixing bowl.
- Blitz the mushrooms in a food processor, grate the courgette then give it a good squeeze to get rid of some water from the courgette.
- Add all the mushroom, courgette, bell pepper, chili pepper, chopped coriander, salt and breadcrumbs to the mixing bowl and mix well so everything is completely combined.
- Shape the burger mixture into 8 burgers then chill in the fridge for at least 30 minutes.
- Heat some olive oil in a pan and cook each burger for about 10 minutes gently flipping once or twice to ensure they are cooked evenly.
- Serve immediately in a bun with rocket, sliced tomato, avocado slices, some mayo and some beetroot ketchup (optional)