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Easy Homemade Vegetarian Burgers

Recipe for easy homemade vegetarian burgers adapted and simplified from Katy Beskow’s recipe published in Sainsbury's magazine collection Eat Veggie 2018.


Easy homemade vegetarian burgers

Ingredients

Makes 4

  • 2 x 250g sweet potatoes, scrubbed and pierced

  • 1 x 400g tin kidney beans, drained and rinsed

  • 1 x 280g jar chargrilled peppers antipasto, drained or your own chargrilled peppers

  • 2 spring onions, finely chopped

  • 1 red chilli, deseeded and finely sliced

  • ½ tsp ground cinnamon

  • ½ tsp smoked paprika

  • 2 tbsp coriander, finely chopped, plus extra to serve (optional, I know not everyone is a fan of coriander)

  • 40g panko breadcrumbs

  • 3 tbsp oil (vegetable/rapeseed/olive whatever you have in your cupboard).


To Serve

  • 1 large carrot, grated

  • 4 burger buns, I like Brioche.

  • a few lettuce leaves/baby spinach leaves

  • 1 large tomato, sliced

  • Rest of chargrilled peppers.

  • ½ small red onion, thinly sliced

  • Avocado

 

This is a GREAT BBQ recipe! 

Even true carnivores love these, so they are worth the time to make. 


These vegetarian burgers also freeze really well, just make them till they have breadcrumbs on and have been chilled to firm up.  Then pop them in a plastic box with layers of baking paper in between the patties so they don’t stick together.   


Got lots of people coming over and want to get ahead of time? Just chill in the fridge for up to 2 days.


Method

Microwave the sweet potatoes for 7-8 minutes on full power (at 800 watts) or until softened. Cool, then scoop out the soft flesh into a bowl.


Add the kidney beans and mash roughly, leaving some whole. Finely chop half the chargrilled peppers (keep the rest to serve) and add to the bowl.


Stir in the spring onions, chilli, cinnamon, paprika, coriander and seasoning; mix until combined.

Make 4 chunky burgers by flattening the mixture into 8-9cm patties with your hands. Make them about 1cm thick


Pour the panko breadcrumbs onto a dinner plate.


Press the burgers into the panko breadcrumbs until covered. Be gentle, if the mixture feels very soft, pop it into the fridge for 15 minutes to firm up before making the patties.


Once made pop in the fridge to chill for 30 minutes to firm up. Preheat the oven to 200°C, fan 180°C, gas 6.


Heat half the oil in a large pan over a medium heat. Add the burgers and cook for 2 minutes until lightly golden. Carefully flip, add the rest of the oil and fry for another 2 minutes. Transfer to a baking tray; bake for 20 minutes or until heated through.


If cooking from frozen fry the frozen patties for 3 minutes each until golden, then bake for 30 minutes.

If cooking from chilled then allow 5 min extra cooking time.

 

For that BBQ taste, pop them on the BBQ for 1 to 2 minutes.  They are fragile so I suggest putting the patties on a baking tray and putting the baking tray on the BBQ.


Serve the burgers in burger buns, layered with lettuce, chargrilled pepper, tomato, red onion, grated carrots and avocado.

 

Goes really well with our roasted cauliflower recipe.


This recipe is a great way to help cut down on saturated fats at a BBQ. It's meat-free and delicious! A healthier alternative to plant-based meat-like burgers which are often highly processed. The beans and sweet potatoes are also high in fibre which helps your bowel health too. A real health winner!

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