Wednesday, 30 May 2012

Veggie Burgers

Having a little more time on my hands now, I can afford to be a bit more experimental in the kitchen. Our new kitchen, despite it's uninspiring view of a concrete wall, is loads nicer than our old one, much lighter and cottagey (if that was a word).

Last night I made some home made veggie burgers. I've made a few from various recipe books but never found any that I really liked or that I was able to get to hold together properly. This is the recipe I use:


Monster Veggie Burgers 
(serves 2 plus 2 extra patties for lunch the next day)

For the patty:
3 medium potatoes
1 carrot (we used a purple carrot, but orange is fine)
1 medium onion
2/3 tin red kidney beans (you can eat the rest while you're cooking)
1 tblsp soy sauce
1 tsp HP sauce
2 medium eggs
1 tblsp plain flour
Pinch of dill
Pinch of chilli flakes
Salt & Pepper
2-3 tblsp Vegetable Oil for Frying

For the burger:
Decent bread, ideally home made - this 7 grain loaf is the first one we've bought since arriving here.
1/3 aubergine (eggplant)
1 red pepper (capsicum)
1 block halloumi cheese
1/2 tomato
1/2 avocado
Handful of spinach leaves
Mayonnaise
Red Pesto
1 tblsp Olive Oil for roasting

1. Peel and chop the potatoes and put on to boil.
2. Slice the aubergine and de-seed and quarter the pepper. Rub with olive oil and add a little salt and pepper. Put in a roasting dish and roast at 200 degrees for about half an hour.
3. Finely chop the carrot and onion and fry on a low heat until soft but not coloured. Put to one side to cool.
4. When the potato is soft drain and mash until smooth in a large pan or mixing bowl. Add the carrot & onion mix, the kidney beans, soy sauce, HP sauce, eggs, dill, chilli flakes, and stir together. Season with salt and pepper to taste. This mix will be very runny and soft, much thinner that many veggie burgers you have made before. Add the flour slowly to thicken the mix but be careful to avoid lumps.
5. Slice the halloumi into 1.5cm thick slices. Feel free to eat the ends while you cook. If you have a grill pop the slices under a hot grill for about 4 minutes each side, until they've just started to colour. We don't have a grill, so we put the slices in a hot dry pan for 3-4 minutes per side. They won't stick due to the high fat content, and they will leak a fair amount of water when you first put them in, this is normal.
6. In a large flat bottomed frying pan add a good glug of vegetable oil and allow it to heat up. Using a large serving spoon scoop up a portion of the patty mixture. Place neatly into the pan. Depending upon the size of your pan you may be able to fit 2-4 spoons of patty mix into the pan. Each spoonful should be enough for one patty. Leave without moving for 3-4 minutes. The mix will spread slightly, but, like an omelet, you're cooking the egg that holds the mixture together.
7. While the patty is cooking begin to assemble the burger. Slice the bread as thickly as you like, it's unlikely you'll be able to pick this burger up. Spread mayonnaise on one slice (the bottom) and red pesto on the other (top). Remove the aubergine and pepper from the oven. Beginning with the bottom slice layer spinach, tomato (sliced), avocado (sliced), aubergine.
8. When the base of the patty is cooked carefully flip the burgers, they will need another 1-2 minutes to seal the top. When cooked carefully place the patty on the top of the burger stack. Finish by adding the halloumi and a portion of pepper.

The patty mix will keep overnight in the fridge if preferred in order to make fresh burgers for lunch the next day. Just be aware that the mix does contain raw egg.

We served the burger with the excess tomato and avocado, and some home made chips. Perfect with a beer or cool drink at the end of a hot day!

1 comment:

  1. Thanks for giving us the recipe of Veggie monster burger, I will make this in my nephews birthday party for the lunch. Will tell my experience too.

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