Think making veggie burgers from scratch is long, hard work? Think again.
From start to finish it may take a little time, but the work is easy, and if you plan in advance, you’ll be pan-searing your way to healthy burger-y goodness in no time.
This particular veggie burger (pictured above) was one of our crown achievements. Topped with melted Jarlsberg cheese and mango-avocado salsa. Don’t let the glass of water in the background fool you – we were probably drinking wine. We’re not that healthy.
The photos below show the making of another veggie burger, almost identical to this one, except I was so hungry when we finished, I forgot to take a photo.
My first piece of advice: make some brown rice, and cook the beets, the night before. These two ingredients are the only seriously time-consuming elements of the process, but, if you throw some on the night before and stick them in the fridge, you’ll be good to go. Plus, the beets make the burgers a pretty pink colour!
You can really use whatever ingredients you fancy, but as you’ll notice above, we used corn (freshly-seared or frozen works), red onion, sweet potato and brown rice. Also, as pictured in the gallery: beets, garlic, and sun-dried tomatoes.
Here I am mixing up the veggie burgers. What we do, for the consistency that we enjoy, is to throw half the mixture into the food processor, and the other half stays like this. Then we mix the two together… so it’s not too chunky.
Here are some formed burgers. After this, we throw them in the fridge for just a little bit, to firm up. Maybe twenty minutes. If you’re a keener, make them the day before and they’ll be perfect for cooking the next night for dinner.
Our weapon of choice is the flat-top pan we have for on the BBQ. These babies won’t really grill on the regular surface of the BBQ because they are a tad too unstable, but, if you put some oil on the flat-top or even just a frying pan, you can crisp them up nice and good! Make sure to cook them through, because there’s raw egg in there.
A couple notes: we’ve learned not to use peppers in our veggie burgers because there’s too much moisture. And… peas are really nice, we just didn’t include them on this particular occasion.
Toast some nice bread or a bun, top with your favourite cheese (melted), caramelized onions, fried mushrooms, some mustard, salsa or other topping and enjoy.
If you’re not a vegetarian and eating veggie burgers – feel free to throw on some bacon. It’s really good.