I do love a good veggie burger, unfortunately supermarket burgers aren't very inspiring. They really lack flavour and the texture isn't always great. I make a lot of burgers at home. They're so easy and quick to make that you'll never go back to buying them. You can also change the flavours so easily and end up with a totally different burger.
Want a healthy burger? Try mine!
With no eggs or fat, you can either use a little oil to fry the burgers or you can bake them with no oil, which makes one healthy burger. Beans, mashed potato and sweet potato all make great binders, so there is no need to add eggs, which is great news for vegans, dairy free diets and those of us who are watching our waistlines.
- 2 x 400g can kidney beans
- 400g can black beans
- 2 tsp cumin
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp dried coriander
- 1 cup porridge oats
- 50g fresh coriander
- salt and pepper
- 1 tbsp olive oil
Makes 6 burgers
- Rinse the beans.
- Reserve some of the beans for texture and mash or blend the rest. Add the mash to the whole beans and mix well.
- Mix in the spices, fresh coriander and the porridge oats, then season with salt and pepper. Burgers should always be over seasoned as a lot of flavour is lost when cooked.
- Divide the mixture into 6 balls and shape into burgers. You can chill the mixture before you cook them, but it's actually good to go.
- Heat the oil in a frying pan and fry the burgers until brown and crisp on the outside.
- My best tip is to always toast the inside of rolls.
- I spread my toasted tolls with a generous layer of Philadelphia, some salad leaves and slices of ripe avocado, topped with a burger and finished of with some tomato relish.
- These burgers will keep for a few days in the fridge and freeze well.
- Serve and enjoy.
Read more articles by Jacqueline Meldrum here
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