close
Advertisement
Magazine
 

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.

Veggie burgers

Ingredients

  • 2 1/2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 300 g carrots, coarsely grated
  • 300 g zucchini, coarsely grated
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 cup (60g) crunchy peanut butter
  • 2 tablespoons chopped fresh coriander leaves
  • 1 1/4 cups (100g) fresh wholemeal breadcrumbs
  • 1 egg, beaten
  • salt and pepper

To serve

  • 2 tomatoes, seeded and chopped
  • 2 tablespoons tomato ketchup, chutney or relish
  • 4 sesame burger buns
  • 2 tablespoons mayonnaise (optional)
  • 4 iceberg lettuce leaves, shredded
  • 1 French shallot, thinly sliced

Preparation

  1. Heat 2 tablespoons of the oil in a large non-stick frying pan. Add the onion and garlic, and cook over a moderate heat for 5 minutes, stirring frequently, until the onion is soft and beginning to brown. Add the carrot and zucchini, and fry for a further 10 minutes, stirring, until the vegetables have softened.Stir in the ground cumin and coriander, the peanut butter, fresh coriander and seasoning to taste, and mix well. Remove the pan from the heat and set aside to cool slightly.
  2. Mix in the breadcrumbs and egg until thoroughly combined. The mixture should bind together well. Shape the mixture into 4 thick burgers about 10 cm in diameter.
  3. Wipe out the pan with paper towel, then add and heat the remaining 2 teaspoons of oil. Fry the burgers over a low to moderate heat for about 5 minutes on each side, or until they are firm and golden.
  4. To serve, stir the tomatoes and ketchup together with seasoning to taste. Split the burger buns in half horizontally and toast the cut sides. Spread 1 teaspoon mayonnaise, if using, on each bun, then add some lettuce and a burger to each. Spread with the tomato mixture and top with the shallot slices. Replace the tops of the buns.

 

Serves 4
Preparation: 25 minutes
Cooking: About 25 minutes



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Stuffed Thai omelette

Stuffed Thai omelette

For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement