Veggie Burgers!

I love veggie burgers so much, Sainsburys must think I’m shopping for four people instead of one, the amount of their Spinach and Mushroom ones I buy! I thought, again, that seeing as I’m addicted to them I may as well try the home-made version – especially seeing as my Black Bean Quinoa burgers were such a hit (they’re still my most clicked blog post ever!), though these are a much lighter, more traditional kind. They were really lovely though, I’m so looking forward to eating the rest of them – this recipe makes six, so I ate one, my boyfriend’s coming over later to have two, and I froze the other three to have next week, so I have something to look forward to when I come back from visiting home! I’m so happy, I can’t wait to tell you all about my Mum’s birthday present (I can’t give the game away here, she reads my blog!)

Don’t skimp on the spice as well, I know a teaspoon of cayenne pepper along with half a chilli seems like an awful lot, but it’s so amazingly yummy when you put some soy yoghurt with lime juice with it, this is my idea of food heaven :)

Veggie burger with sweet potato chips, lime yoghurt and tomatoes

Ingredients

One large carrot

Half a teaspoon of ginger

One garlic clove

Half a red chilli

One small onion

One leek

One teaspoon of cayenne pepper

Big handful of fresh coriander

400g of kidney beans

A tablespoon of olive oil

90g of breadcrumbs

Method

  1. Grate the carrot and finely chop the rest of the vegetables, then fry them with the coriander, cayenne pepper and chilli for 10 minutes until softened.
  2. Mash the beans with a fork and add them to the vegetable mixture with a little oil, then add the breadcrumbs until it’s reached a sticky mixture.
  3. Shape into six balls (freeze any that you’re not using now), then grill on a high heat for 5 minutes each side until golden. Serve with some chopped tomatoes and soy yoghurt mixed with a little lime zest and juice – I also did sweet potato chips :)

Makes six

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8 thoughts on “Veggie Burgers!

  1. Read a bit more, and it’s likely you wouldn’t want a burger with goat cheese.. Which means that a pairing of beetroot and pesto made of coriander and ginger would suit your taste buds better ü

  2. I ALWAYS make veggie burgers that fall apart. They taste good, but just don’t hold up.
    I tried yours and they were fantastic! Thanks sooo much, I’m going to head over and have a look at your black bean quinoa burgers now…

  3. Yum, sounds delicious! I recently made some sweet potato veggie burgers that I really love. But I will have to try these or your quinoa black bean ones next!

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