The Ultimate Veggie Burger

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Burgers are the one thing I miss about eating meat so I’ve been on a mission to perfect the veggie burger. It’s been a regular on my weekly hitlist for the past year or more and I’ve tried so many different recipes with varying success rates.

The one I keep coming back to is this BBC Good Food Mexican Bean Burger for ten good reasons:

  1. It’s easy
  2. It’s much quicker to make than most – 10 minutes and they’re in the oven
  3. It doesn’t (strictly) involve a food processor – mine has broken plus it always makes things a bit faffier on weeknights
  4. It’s made with storecupboard things you’ll usually have in (I’ve tried various bean combos and they’ve all worked)
  5. It’s got loads of protein in it
  6. It tastes really good
  7. It holds together a lot better than most I’ve tried
  8. It’s healthy enough that I don’t feel bad having it on a weeknight
  9. It’s one of your five-a-day
  10. It makes me think of the spicy bean burger from Burger King that was always mentioned in Just 17 when I was a teenager (and probably responsible for my teenage vegetarian phase)

I’ve recently perfected my own take which differs slightly from the original and works every time. I switched the breadcrumbs for oats because of the aforementioned food processor (RIP Aldi’s finest, murdered by me in its prime) but I think they actually do a better job of holding it together and they’re a bit better for you anyway.

Sorry it doesn’t actually have any veg in it.

I think you could quite easily make these vegan by substituting a flax egg or playing around with the quantity of oats to get the right consistency. I will try this next time and report back.

Ingredients:

  • 2 x 400g tins of kidney beans
  • 1 cup of oats
  • 1 tbsp harissa or chipotle paste
  • 1 egg
  • 2 tbsp salsa or passata
  • Salt and pepper
  • Extra spices – optional
  • Sesame seeds for coating – optional

Method:

Fools and bairns should never see things half done, as my grandma used to say

Fools and bairns should never see things half done, as my grandma used to say

  1. Tip the kidney beans into a big bowl and mash them with a potato masher until they’re really mushy (requires a bit of elbow grease)
  2. Add all of the other ingredients apart from the sesame seeds if using, give it a good stir and make sure you season well
  3. Form into 8 burgers
  4. Pour some sesame seeds in a bowl and coat each burger in them before placing onto a baking tray coated in olive/coconut oil
  5. Bake in the oven at 200 for about 25 minutes, turning once and removing when they start to harden on the outside.
unnamed (3)

Doing the double

I serve these in a toasted wholemeal bun with one or all of the following toppings (and sweet potato wedges on the side):

  • Smashed avocado
  • A slice of tomato
  • Red onion slices
  • Lettuce
  • Melted cheddar (sliced and placed on top for the last few mins of cooking)
  • Pan-fried halloumi

The lime yogurt mixture from the original BBC recipe is a great addition if you have both in/CBA.

Nutrition for one burger (minus bun, including sesame seeds):

  • Calories: 104
  • Fat: 2.6g
  • Carbs: 10.4g
  • Protein: 6g

The mixture keeps for a few days in the fridge and tends to work even better then. I often just cook them all at once then reheat leftovers for lunches.

Enjoy!

What’s your favourite veggie burger recipe? Spill the beans so I can expand my repertoire…

Beyonce pic from Pinterest, the other two from my kitchen last night

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One thought on “The Ultimate Veggie Burger

  1. Pingback: A – Z of 2015 | Kings and Greens

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