real veggie burgers
I’m super excited about these burgers! Use them anywhere you’d normally use a burger patty. OR serve on a bed of baby spinach with some natural yoghurt as in the photo above.
125g (6oz) vegtables, grated
40g (1.5oz) ground almonds
1/2 an egg
1. Combine veggies, almonds and egg in a large bowl. Season and using your hands form into 2 patties and place on a large plate.
2. Heat a pan on a medium heat. Add a little oil and carefully slide the burgers into the pan.
3. Cook for 3-4 minutes on each side, being super careful when you turn because the burgers do have a tendency to fall apart. Burgers are done when they’re a deep golden brown colour on both sides.
vegetables – needs to be something that will cook quickly. Feel free to use a mixture of veg. Zucchini, broccoli, cauliflower, brussels sprouts, zucchini, cabbage, asparagus, red capsicum (bell peppers), corn, peas.
nut-free -replace the almond meal with canned chickpeas – mashed with a fork. OR use fresh breadcrumbs.
egg-free – the egg is really critical here, so don’t be tempted to substitute egg replacers.
higher protein – replace half the vegetables with cooked lentils, chickpeas, beans or quinoa.
Will keep in the fridge for a week or more. Can be difficult to reheat without them falling apart.
problem solving guide
burgers burning – keep an eye on the temperature, it’s easy to cook the burgers too quickly so they over brown before the middles have a chace to cook through.
burgers falling apart – if the burger isn’t cooked for long enough on the first side to form a crust, it will crumble when you try to turn it. Next time make sure the burger has started to form a crust before attempting to move it.
bland – remember to season the burgers well before forming into patties. A little salt sprinkled over the finished burgers will help.
Use them anywhere you’d normally use a burger patty. OR serve on a bed of baby spinach with some natural yoghurt as in the photo above.