Let’s be honest, the veggie burger hasn’t always had the best reputation. A knobbly eyesore precariously balanced on the edge of a barbecue and twice the size of everything else. Why are veggie burgers always so big? There is literally no bun on this earth (or at least in Sainsbury’s) that could accommodate such unnecessary proportions.
Also, most veggie burgers look like they’ve already made it half-way through the digestive tract before they’ve even made it onto the barbecue – my dad used to joke ‘you should just cut out the middle man and throw it straight down the toilet’ (haha, good one dad)… Although mine are no exception – someone even took to Facebook to comment that my burger looked like a ‘dried up old dog turd’. Bit harsh but I hear you.
But that is the nature of the veggie burger, it’s mushed up beans squashed between two buns and you know what, it may look like a something you might find at the bottom of a monkey cage but it doesn’t half taste good – especially covered in melted cheese.
Makes 2 large or 4 small / Hands on time 30 mins / Total time 50 mins / V Vn Gf* Df ❄🌶
You’ll need: A hand blender or food processor, baking paper
1 tsp rapeseed oil
1 medium onion, peeled and finely diced
2 garlic cloves, peeled and diced
½ tsp smoked paprika
¼ tsp mild chilli powder
1 can of kidney or cannellini beans
3 wholemeal gluten free or regular burger buns – 2 for the burgers, 1 for the breadcrumbs (40-50g). (If making 4 smaller burgers you will need 5 buns)
Handful fresh coriander, roughly chopped
To serve (optional)
Your choice of vegetarian cheese, sliced red onion and tomato, Dijon mustard, ketchup, finely chopped gherkins and lettuce.
1. If oven baking, preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Prepare a small baking tray with baking paper.
2. In a small frying pan, fry the onions, garlic, smoked paprika and chilli powder in the oil over a medium heat. Add a dash of water, season with salt and pepper and sweat down for 10 mins with the lid on.
3. To make the breadcrumbs, tear up one of the burger buns and blitz in a food processor until you have chunky breadcrumbs. Put to one side.
4. Rinse and drain the beans before pouring into a large bowl. Season well with salt and pepper and add the roughly chopped coriander. Blitz with a hand blender or food processor until you have a firm paste.
5. Mix in the softened onions and the breadcrumbs until you have a firm, moist mixture.
6. If making 2 burgers, scoop up roughly half the mixture with your hands and mould into a round patty. Place directly onto a baking tray and repeat the process with the second burger. If making 4 burgers, divide the mixture into four and follow the previous process.
Barbecue: Place burgers directly onto a barbecue grill and cook for 10 mins on each side. Top with cheese and allow it to melt before serving.
Oven bake: Place the burgers on a lined non-stick baking tray and bake for 10 mins before flipping over and cooking for an additional 10 mins. Once cooked, top with slices of cheese and bake for a further 5 mins or until the cheese has melted. Place each burger in a buttered bun along with your desired relish and salad.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn – Vegan Df– Dairy free 🌶– Spicy
❄ The burgers are suitable for home freezings before cooking. Wrap well in a few layers of clingfilm or store in an airtight container in the freezer. Add 5 minutes to cooking time if cooking from frozen. Consume within 3 months.