I went out to dinner with friends a few weeks back and had the most delicious vegie burger I’d ever had in my life! Not that I’ve had many, but of the ones I had, who knew they could taste so good?! I wanted to recreate that deliciousness at home, but all the options in the supermarket seemed to have extra ‘nasties’ snuck in, so I was inspired to have a go at making my own. I googled round a bit to get an idea of what generally goes in and then adapted my sister’s fabulous chicken burger recipe. The result? My ultimate vegie burger!! Does it taste as good as the one from the restaurant? No, it’s BETTER! 🙂
- 3 medium/small potatoes
- 1 medium/small sweet potato
- 2 cups pumpkin (when diced)
- 1 medium/small brown onion
- 1 medium/small red onion
- 1 large carrot
- 1 egg, lightly beaten
- Salt & Pepper (to season)
- 2 teaspoons Paprika
- Fresh herbs of your choice (Recommend two of the following: Basil, Oregano, Chives)
- Breadcrumbs (for coating burgers) *You can use bought ones, or even better, make your own.
- Organic extra virgin olive oil (for frying)
- Diced the potato, sweet potato and pumpkin into approx. 1cm cubes. Quarter the carrot lengthwise and then chop into approx. 5mm slices.
- Rinse the diced vegetables under cold water, then transfer to a large pot and cover with water. Bring to the boil and cook until tender (soft enough to mash).
- Meanwhile, finely dice the onions and herbs. Place in a large mixing bowl.
- When the vegetables are tender (poke them with a fork to check), remove from heat, drain away the water (use a colander or a steamer pot) and add to the bowl with the onions and herbs.
- Mash together roughly with a potato masher, then add the paprika, salt and pepper. Mix with a large spoon until evenly stirred through.
- Add the lightly beaten egg and stir through thoroughly.
- Scoop large spoonfuls of the mixture into your hand and form into balls (about the size of a peach or nectarine).
- Roll each ball in breadcrumbs to coat, then flatten with your hands and pat more breadcrumbs onto each side to coat.
- Heat a generous splash of olive oil in a frypan over low heat (I do two frypans at once), and then add the burgers to the frypan (you will need to do it in batches).
- Cook over low heat for about 10 minutes on each side. Turn once the first side is browned and has developed a crust on it. (NOTE: When you turn the burgers you will need to add more olive oil to the pan so that the breadcrumbs aren’t dry and the burgers don’t stick to the pan.)
- Cook the second side for about ten minutes, until it too is brown and crusted. (The burgers will still be quite crumbly even though they are mostly cooked through.)
- Transfer the cooked burgers to an oven tray (you can lightly grease it if you prefer) and bake in the oven at about 180°C for about 30 minutes. This is to ensure the burgers are thoroughly cooked through and that the egg and onion are cooked well.
- Carefully remove the burgers from the oven and serve while still warm.
Serve as burgers in rolls, with your favourite salad ingredients. I love mine with avocado, tomato, lettuce, and a pineapple ring, but suit yourself. Make it even one step better by serving in your own homemade wholemeal rolls (I’ll upload my recipe for these soon).
(NOTE: You could also serve the burgers with steamed vegetables, but I have found they are best appreciated in true ‘burger’ form, roll-style, as per above).
TIP: Cooked burgers can be individually frozen (I pop one each in a ziplock bag) and reheated when needed. Just watch out as the burgers still have a tendency to crumble!
DIETARY NEEDS & VARIATIONS:
These burgers are (obviously) vegetarian, but they are also dairy-free (unless you count eggs as dairy – I don’t), lactose-free and absolutely-anything-artificial-free! 🙂 To make them gluten-free, you could use gluten-free breadcrumbs, or try leaving off the breadcrumbs altogether, but I think they are the finishing touch, for that little bit of crunch. And best of all, they’re SUGAR-FREE!! (But you would hope that would be the case of any savoury burger…but it’s not always so.)
And just because I can, here are some pictures of a few of the delicious burgers I’ve whipped up and enjoyed. 🙂