This idea actually came from one of my Joyful Cooking students.
I ran a class on Muscle Memory Burgers which included some links to my favorite veggie burger recipes. But was really focused on meat. So when she requested a muscle memory veggie burger – I immediately went to work.
There were a lot of veggie burgers in my world for a good few weeks.
I enjoyed every single one of them.
But this was the winning combo.
Feel free to play around with whatever veg take your fancy (or are most in need of using up).
I adore them with frozen veggie ‘rice’. I always have veggie rice in the freezer so I can whip these up whenever I need a comforting plan-B dinner.
I like them with 2 eggs for the satisfying protein – but the texture will be less ‘eggy’ with only 1.
Plan-B Veggie Burgers
Ingredients
- 200-250 g grated raw or diced cooked veg or legumes
- 3 tablespoons almond flour or other flour
- 1-2 eggs or flax eggs
- big pinch salt
- 1 handful parsley or mint optional
- 1/2 cup hummus
- handful lemon, olives or (sprinkle of) za'atar
Instructions
- Turn your oven to 250C (480F). Place veg / legumes in a medium bowl. Add almond meal (or flour), eggs and a pinch of salt. Stir to combine.
- With clean hands form 1/2 the mixture into 1 large patties about 1cm (1/2in) tall. The thinner they are the quicker they'll cook. Place on a baking tray lined with paper. Repeat with the remaining mixture to make your second burger patty. Drizzle with a little oil.
- Bake patties for 10-15 minutes or until golden brown and sizzling. The burgers will feel firm and springy when you touch them. If you’re not sure give them more time.
- Spread hummus on the base of your plate. Top with the hot burger patties. Sprinkle over herbs (if using) and scatter over some za'atar, diced lemon flesh or olives.
Notes
Variations & Substitutions
plan-B (pantry) – skip the herbs.
Keto / ultra low carb – use low carb veg. and my almond hummus.
more protein – sometimes I add an extra egg to the top of each patty to cook in the oven.
egg-free – use 1 tablespoon ground linseeds (flax) combined with 2 tablespoons water.
more substantial (carb lovers) – hello burger patties. Or serve with chips or pita.
more substantial (low carb) – see the egg idea. Or use more hummus. Roast nuts or avo work well.
Low FODMAP – use low fodmap veg.
different flavours – I’ve gone with a Middle Eastern-ish sauce and flavour but you can adapt to whatever takes your fancy. I wouldn’t say no to ketchup and mayo and some pickles.
Waste Avoidance Strategy
grated raw or diced cooked veg or legumes – freeze them.
almond flour or other flour / flax eggs / salt / za’atar – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
hummus – will keep in the fridge for a few weeks. Can be frozen.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
olives – keeps for months in an unopened jar. Opened jars or from the deli will keep in the fridge for a few weeks.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – overcooked burgers. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
no oven – you can cook in frying pan in a little oil but the mixture will be fragile and may crumble when you go to turn it.
sticking to the tray – I use baking paper to avoid this. Don’t use foil as it will stick! Next time use baking paper or oil your tray generously before forming your patties.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient! Next time make your patties flatter so they cook more quickly. And also make sure your veg are fully defrosted.
Prepare Ahead
Yes! Just cook as per the recipe but keep the herbs separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
Add to my Old Favourite Recipes
Made these today with a tin of lentils I needed to use up. Added some mixed dried herbs and parmesan cheese. I wasn’t sure how it’d hold together, but turned out beautifully. Healthy, tasty and so quick and easy to prepare.
Thanks Jules!
Ooh good call on the parmesan Amrita!
What a good idea!
I have bought frozen veg patties before, and tend to consider them an accompaniement rather than an alternative.
I have some carrots and half a pumkin to use up.. I’ll grate them, mix and shape them, then freeze them!
As I age (!) I find the idea of meat less appealing, so that recipe will be on rotation in my meal plans from now on.
I also like the idea of the oven rather than the frying pan.
Thanks for the recipe!
You’re so welcome Gone2Seed!
Yes I’d much rather pop something in the oven than be glued to a frying pan.
JX
Do you think I can freeze uncooked patties? If that’s not ideal, how can I store cooked patties so they don’t dry out when defrosting in the fridge?
Absolutley – you can freeze uncooked patties Paul – or you can freeze them cooked as well. I’d just leave them in a plastic bag or in a container in the fridge to defrost. They’ won’t dry out if they’re covered.