Burgers can be healthy… if they’re made from vegetables.

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.

Prepping the ingredients

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.

Important for proper binding, we use some rolled oats, as well as wheat germ. We haven’t strayed into vital wheat gluten territory yet, although I’ve heard that stuff binds them together like crazy.

Throw some egg in, along with some flax seed, and call it a day. Now it’s time to get your hands dirty. Or, a spoon will work too.

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.

Of course you also need a glorious amount of freshly cut herbs, from your back deck, like we have here. Or… pick some up at the market.

So here is our blended up bit. This then went back into the bowl and was mixed around with the chunky portion. They are ready to be formed…

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.

One thought on “Burgers can be healthy… if they’re made from vegetables.

  1. I have always wanted to make my own veggie burgers. Is there another veggie I can us to make them a nice pink color besides beets. Not a beet lover.

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