In a forever bid to introduce more vegetarian meals to our weekly menu, I created this Veggie Burger. Ryan, as per usual, was not stoked by this notion. But once he tasted the burger, I could tell he was pleasantly surprise [I say, I could tell, because he is not one to admit freely that he enjoyed a vegetarian meal]. I am big on any recipe that makes mucho leftovers. Essentially anything that makes my life easier is a win in my eyes. That is why, when I created this recipe, I made sure the yield was a biggen. Essentially, it makes 12 patties. These can then be used for a) eating straight out of the container, b) adding to a salad, or c) making more burgers with.
I have fond memories of eating a veggie burger, that happened to be ridiculously good, at a festival when I was about 20. So about a million years ago. This is not that burger but I am on a mission to recreate it. It was THAT good. There are soooo many different ways to make a veggie burger. You can use beans, mushrooms, tofu (like in this burger) or even jackfruit!
Dylan was equally as down hearted as Ryan when I announced that we were having veggie burgers for dinner. Actually, Ryan had a glimmer of hope that what I actually meant is that we were having burgers for dinner with veggies on them. He says a burger isn't a burger without a burger. I said, there are many different varieties of burgers not just a burger burger. So there. Anyway, I digress (I don't know why, but I saw that phrase written somewhere and I always wanted to write it and now I have). The point I was trying to make was, Dylan and Ryan were both sad to hear we were having vegetarian for dinner AGAIN. BUT they both ate their entire burger, Ryan went back for seconds and they were both pleasantly surprised. The end.
Veggie Burger Fillings
Alright, let's talk fillings. There is so much you can do with this burger. You can really put any fillings your heart desires but here's what I did. Red onion, thinly sliced, avocado slices, coriander pesto, rocket and mayo. One thing I will say about mayo is this. Always get whole egg because it tastes better and it's the real deal. Also compare amounts of sugar on the nutrition labels and get the mayo with the lowest sugar.
Other fillings you could include are tomato, goats cheese, guacamole, baby spinach, thinly sliced roast veg, grated carrot. You're only limited by your imagination.
Other Important Notes & Such
You can choose to either fry these burger patties OR be lazy like me and simply bake them. It's up to you. You won't get the crispness on the outside like when you fry them but it is far less effort to bake them.
In this recipe, I have used the Ancient Grains spelt sourdough bread rolls but you can use whatever you like. I just recommend to steer clear of refined white bread rolls. I prefer to steer clear of wheat all together because I am highly intolerant and it doesn't sit well with the rest of the fam. Spelt is more easily digested for those that can still tolerate gluten and these rolls are based off a sourdough culture so it is already partly broken down. Personally, I am mostly gluten free these days but I am still on the hunt to find a great gluten free bun that is healthy and preservative free. Maybe I should add that to the 'recipes I need to make' list.
Anyways, without further ado, I give you The Ultimate Veggie Burger Recipe.
- 325 grams Silken tofu firm
- 300 grams sweet potato finely grated
- 1 carrot finely grated
- 1 zucchini finely grated
- 1 clove garlic finely chopped
- 4 scallions finely sliced
- 1 teaspoon cumin powder
- 1 teaspoon oregano dried
- ½ cup brown flour
- ¼ cup extra virgin olive oil plus extra for pan
- salt to season
- Place about 1 tablespoon olive oil into a small frypan along with sliced scallions and bring to a medium heat. Saute until soft.
- Once soft, add garlic and saute for a further 2 minutes.
- Add cumin and oregano, stirring through. Remove frypan from heat.
- Place silken tofu into a blender or food processor and blend until smooth.
- In a bowl place scallion mixture, silken tofu, sweet potato, zucchini, carrot, brown rice flour, olive oil and salt. Mix through with hands until well combined.
- Take a large spoonful of mixture and press into a patty. Place patty on a plate and repeat with the remaining mixture.
- Place vegetable patty’s in the fridge for an hour before cooking.
- Remove patty’s from the fridge and place on a baking tray and into the oven at 180 degrees Celsius. Alternatively, you can shallow fry patties in a frypan on a medium heat.
- Once cooked, serve on a bun with your favourite burger fillings or added to a salad or nourish bowl.