Vegan / Veggie Burger Recipe
 
Preparation time
Cooking time
Total time
 
A delicious veggie burger that will be loved by adults and children alike. A fantastic Meat Free Monday dish, a lovely vegan and vegetarian alternative to serve to friends and family. You can make the mixture into small rounds and serve them as a tasty canapé or light lunch.
Marissa:
Recipe type: Mains
Cuisine: Middle Eastern
Servings: 6-8
Ingredients
  • For the veggie burger
  • 3 tablespoons olive oil
  • 1 red onion
  • 2 cooked beetroots
  • 1 courgette
  • 2 large carrots
  • 100g porridge oats
  • 400g tin chickpeas, drained
  • 3 tablespoons tahini paste
  • 2 teaspoons Za'atar
  • 1-2 red chillis (optional or chilli to your taste)
  • 1 egg (omit for vegans)
  • Salt to taste
  • Burger buns and salad of your choice
Method
  1. Add the red onion, beetroots, courgette and carrots into a food processor and blend to a fine chop.
  2. If you don't have a food processor you can chop or grate the vegetables.
  3. Add the olive oil to a frying pan.
  4. Empty the vegetable mixture from the food processor into the frying pan. Set the food processor bowl to one side, don't clean it, you still need to blend the chickpeas and tahini.
  5. Dry fry the vegetables until all the water has been released and evaporates.
  6. Add the oats, chickpeas, tahini, coriander, chillis and egg (if using) into the food processor and blend to combine the mixture to a smooth paste.
  7. Once the vegetables have cooked, add them back into the food processor and blend the chickpea mixture and the vegetables together to a smooth consistency.
  8. Allow the mixture to cool and firm for about 30 minutes or the mixture can be left overnight in the fridge.
  9. Divide the mixture into six round burger shapes or smaller patties for a lunch or canapé.
  10. Fry or bake the burgers until they are golden brown.
  11. Serve the burgers in a lightly toasted bun of your choosing with salad leaves or fresh spinach. I like to serve healthy sweet potato fries, a coriander pesto and a houmous or tahini sauce.
Tips
For a vegan option, omit the egg and add extra oats to bind the burger together.

For more texture, if you're catering for adults or less fussy eaters, you can pulse the chickpeas, oats, and tahini, then mix in the softened vegetables into the chickpeas for a more textured burger.

To get ahead, make the mixture and store it in the fridge until needed, ideally no more than 4 hours.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/veggie-burger/