who doesn't like a properly cooked, juicy burger? Vegetarians usually!!
but here is a recipe that caters just for them. No need to be left out, no need to leave any vegetarian guest out of the fun of a BBQ or burger night with this easy recipe. Just remember to use a separate pan for cooking them, and also remember to check with your guest. If they don't eat dairy products use olive oil for cooking and remember NO CHEESE and find a non dairy bread roll !
for these burgers we will use pans and a pre-heated oven, but it works just as well on a BBQ. Instead of the normal burger buns we will use what the Americans term 'biscuits' which is a type of scone made with buttermilk. They have a lighter more delicate texture than scones, are easy to produce and DEE-licous! Click on the link below for the recipe
just had a family mini burger night last night, so will post some pics later
mini vegetarian burgers
chick peas - tinned
350
gm
mushroom - portobello
1
pc
beetroot slices - tinned
3
pc
carrot - small
1
pc
onion - small
1/2
pc
garlic clove
1
pc
coriander - chopped
1
tbs
chopped chilli - optional
1/4
tsp
marmite
1/2
tsp
ground cumin
1/4
tsp
ground coriander
1/4
tsp
fresh breadcrumbs
1
cup
drain the chick peas and pulse in a food processor until roughly chopped, remove 3/4's and place into a bowl
pulse the remaining 1/4 until a fine puree, add to the roughly chopped chick peas
finely chop the mushroom and add to the bowl
finely chop, almost puree the 3 beetroot slices and add to the bowl
grate in the carrot
add the finely chopped onion and garlic
add the coriander, spices and marmite
combine all the ingredients, taste and season with salt and pepper
if the mixture seems too wet, add some breadcrumbs to bind and dry out,
form into 5cm balls and flatten slightly
heat a pan over a medium high heat, when hot add a little olive oil
gently fry the burgers until a lightly brown and has a crisp outer, turn over and cook for another 3-4 minutes
serve as required
chef notes
The trick with this recipe is to remember the recipe is only a guideline. Adjust as you go along, for example the beetroot you use might be thinner slices, they may not be as dark a colour, your chickpeas might contain more moisture etc
The carrot not only adds bulk, but will help to keep the burger moist
The beetroot is included for colour, it gives the burger a nice luscious, meaty colour. So may be omitted if preferred. but is a great way to get kids to eat less meat and more vegetables
