Tag Archives: Burgers

Curried Vegetable Burgers

Curried Vegetable Burgers Vegetarian

Vegetarian Curried Vegetable Burgers

Curried Vegetable Burgers (Vegetarian) Recipe

Here we are again, yet another burger recipe. I told you I had lots of these, I can’t throw them out. So they will all be posted eventually. This one is slightly different from the others as it has a curry flavour to it. Great for Vegetarians but not so good for those with a nut allergy…sorry! I am sure that the peanut butter could be substituted with something else. I will leave that to your imagination though. These can be fiddly to prepare but great tasting. As I have said before on other posts these are great for entertaining. They give guests some choice besides store bought alternatives.

Serves 6

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve

6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Method

Heat half the oil in a large frypan over medium to low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened, drain off any liquid or the burger will be soggy.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together, don’t over do it.

Form the mixture into 6 patties and chill for 10 minutes to firm up. Heat the remaining tablespoon of oil in a non-stick pan over medium heat and cook the burgers, in batches if necessary for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.

Hints

Can be served on a plate with salad
Make a wrap with a pattie, yoghurt and salad
Can be reheated or eaten cold the next day
Great for lunch boxes
Great for the barbecue
Mini versions great as finger food
Add different vegetables according to the family likes and dislikes
Hide vegetables from the kids in these patties
Add breadcrumbs, flour or cornflour to a soggy mixture to firm it up
Experiment with different spices, try chilli or cardamon

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Lentil and Potato Burgers

Vegetarian Lentil and Potato Burgers

Lentil and Potato Burgers Great for Vegetarians

Lentil and Potato Burgers Recipe

Here we are yet again with another Vegetarian Burger. Lentil and Potato Burgers are sure to pique your interest. There are a lot of flavours in this one as you can see from the huge ingredients list. If you prepare all of the items and bowl them up, as I do, it makes the job easier. Especially good if you are prone to being interrupted when cooking. How many cups of flour did I just put into that? Was it 2 or 3? Sick of re-sifting, I decided to bowl up years ago. Again I will mention that burgers like these are great for providing some point of difference when catering to crowds or just family and friends. They make things much more interesting, don’t you think? Anyway enjoy!

Serves 4

Ingredients

1 cup (200g) red lentils, rinsed well
2 potatoes (350g), chopped
1/4 cup (60ml) light olive oil
1 onion, finely chopped
1 large clove garlic, crushed
1 teaspoon ground cumin
1/2 cup (75g) crumbled feta cheese
1/2 cup (85g) semi-dried tomatoes, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
2 eggs, lightly beaten
1 cup (110g) dried breadcrumbs
1/2 cup (125g) Greek yoghurt

Method

Place lentils and potatoes in a saucepan with 2 cups of water. Bring to the boil, reduce heat and simmer, stirring, for 15 minutes until tender. Drain.

Heat 1/2 tablespoon of the oil in a frying pan over a medium heat. Cook the onion for 3 minutes, then add garlic and cumin. Cook for 30 seconds. Add lentils, potato and feta.

Mash until combined, remove rom heat and add tomatoes, coriander and mint. Season to taste.

Using wet hands, form into 12 patties. Dip into beaten egg and coat in breadcrumbs. Chill for 30 minutes until firm.

Heat a non-stick frying pan with half the remaining oil over a medium heat. Cook burgers in batches for 3-4 minutes each side until golden. Drain on paper towel. Serve with yoghurt.

Hints

There are a lot of ingredients in this recipe, prepare ingredients and put ready in bowls
Patties can be cooked on the barbecue
Best eaten on the day or reheated the next day
Use a flat bread to make into a wrap with salad and yoghurt
Great for lunch at work or school in a wrap

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Bean Burgers

Healthy Vegetarian Bean Burgers

Bean Burgers

How about some meat-free Bean Burgers in less than 30 minutes?

I found this recipe for Bean Burgers about 6 years ago on the internet. It is quite easy to make and is a great meat alternative at barbecues. There are not too many ingredients and they are cheap to make. The mixture can also be used to create a meatless loaf or meatless balls. Have a patty in a bun with some salad and a sauce or have on a plate with some salad. They really are versatile and tasty. Enjoy!

Bean Burgers Recipe

Serves 4

Ingredients

2 cups well cooked white, black or red beans, or chickpeas or lentils or a 400g can, drained
1 medium onion, peeled and quartered
1/2 cup rolled oats (preferably not instant)
1 tablespoon chilli powder, or the spice mix or your choice
salt and pepper
1 egg bean-cooking liquid, stock or other liquid (wine, cream, milk, water or tomato sauce)
extra virgin olive oil or neutral oil, such as grape seed or corn

Method

Combine all ingredients except liquid and oil in food processor and pulse until chunky but not pureed
If necessary, add a little liquid for a mixture that is moist but not wet
Let mixture rest for a few minutes
With wet hands, shape into patties and let rest again for a few minutes
Film bottom of a large nonstick or well seasoned heavy frying pan with oil and turn heat to medium
When hot, add patties
Cook undisturbed until browned, about 5 minutes, turn carefully with a spatula and cook 3-4 minutes until firm and browned

Hints

The burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day
Bring back to room temperature before cooking
I would put these in the refrigerator for 30 minutes to firm up prior to cooking
Serve with mustard, sauce or chutney
Can be eaten with a sauce and salad instead of in a bun
Suitable to be cooked on the barbecue
Put it in a wrap with sauce and salad

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Lentil Burgers

Lentil Burgers great for the health conscious.

Lentil Burgers, a great healthy alternative.

Lentil Burger Recipe

I thought that it was about time that I introduced some healthy burgers to the mix. This Lentil Burger recipe is only 5 years old, but a favourite. I have quite a few burger recipes and will eventually get around to posting them all. This one in particular is quite healthy and only has a few ingredients. You put the ingredients in a bowl and mix by hand.. that’s it!  I hope you try this one, although it’s not gluten free its still a nice vegetarian burger. This burger also comes with its own sauce recipe as well, so enjoy!

Serves 4

Ingredients

1 cup cold mashed potato
400g canned brown lentils, rinsed and drained
1 tablespoon mild Indian curry paste
4 spring onions thinly sliced
1 egg
1/2 cup dry breadcrumbs

Dressing

1/2 cup (130g) low-fat plain yoghurt
1/4 cup (60ml) lemon Juice
2 tablespoons Tahini

Place the ingredients in a bowl and stir to combine, season and set aside

Method

Place the mashed potato, lentils, curry paste, spring onions, egg and breadcrumbs in a large bowl
Season with salt and pepper
Use your hands to bring the mixture together
Divide the mixture into 4 patties, using additional breadcrumbs to help shape the patties
Heat the oil in a large frypan over medium heat
Cook patties for 2-3 minutes each side or until golden and warmed through

Hints

Place patties in the fridge to firm up prior to frying
Serve with a salad or vegetables
Try adding different herbs for a different flavour
Great for barbecues
Can reheat in the microwave the next day

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