We're just about to mark the end of week two in lockdown, and are dreaming of those sweet summer days spent sipping' on something cold and snackin' on a solid burger or two! We reckon that you're feeling it too, and so have put together a lineup of veggie burger recipes for you to flip with your bubble.
Let us know which ones you try! We'd love to see your creations. Tag @brooklynpatio on Instagram, or send us a message on Facebook.
1. Beet Falafel Burger
Recipe by delight-fuel.com
1 can of chickpeas (drained)
1 medium sized beet
3 garlic cloves (diced)
1 medium sized onion (diced)
1 tbsp cumin powder
1/4 tsp cayenne powder
1 bunch parsley
1/4 cup of water
1/3 cup of oat flour
Salt,Pepper to taste
Optional: 1/4 cup of almond pulp (leftover from homemade almond milk)
Preheat oven to 180ºC.
Wash, peel, dice the beet and cook in a small pot of boiling water for about 30 minutes until soft.
Once the beet is done, add in a food processor with all the other ingredients except for the oat flour. Process until just combined to a chunky consistency.
Transfer to a bowl, stir in the oat flour and add salt and pepper to taste. Form into falafel patties and sear in a little bit of oil in a medium sized pan over medium heat until crispy and golden brown on each side. Transfer patties onto a baking sheet and bake in oven for about 30 minutes. Flip patties after 15 minutes to achieve even baking.
2. Brick Lane Burger
Recipe by jamieoliver.com
2 red onions
200 g butternut squash
100 g paneer cheese
2 cloves of garlic
5 cm piece of ginger
2 fresh green chillies
1 big bunch of fresh coriander (60g)
150 g gram flour
2 teaspoons ground turmeric
2 teaspoons ground cumin
100 ml natural yoghurt
2 baby gem lettuce
1 fresh red chilli (optional)
6 burger buns
- Preheat the oven to 180°C.
- Peel and finely slice the onions and place into a large mixing bowl. Scrub the carrot and squash, then coarsely grate into the bowl, along with the paneer. Peel the garlic and ginger and finely grate it into the bowl. Finely chop the green chillies (deseed if you like) and half the coriander (stalks and all) and add to the mix.
- Tip in the flour, turmeric and cumin, season with sea salt and black pepper, then squeeze in the juice of 1 lime. Add 100ml of water, then get in there with clean hands and give it a good mix up. Divide into 6, then shape and squash into 3cm-thick patties.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium heat, add the patties and fry for 2 to 3 minutes on each side, or until golden and crisp – you may need to work in batches. Remove to a baking tray and pop in the oven for 10 minutes, or until cooked through.
- For the coriander yoghurt, pick the remaining coriander leaves into a pestle and mortar, setting aside a handful for garnish. Add a pinch of salt, then bash to a paste. Squeeze in the juice of half the remaining lime, then stir in the yoghurt.
- Finely shred the lettuce, finely slice the red chilli (if using), halve the burger buns.
- To assemble, spoon a little coriander yoghurt over the base and inside lid of each burger bun. - Crumble the poppadoms and sprinkle over the yoghurt, then sit a patty on top of each base and spread with 1 tablespoon of mango chutney. Top with a handful of lettuce, a few reserved coriander leaves and a sprinkling of red chilli, then place the bun lid on top. Serve with the remaining lime cut into wedges for squeezing over. Delicious!
3. Sweet Potato Quinoa Burger
Recipe by killingthyme.net
8 fresh hamburger buns
1 cup black beans
2 cups mashed sweet potato (approx. 2 sweet potatoes)
1 cup cooked quinoa
1/2 cup walnuts or pecans, ground or finely chopped
1/2 cup red onion, diced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp garlic salt
Cracked black pepper, to taste
+ Whatever else you fancy!
1 heaping TBSP Queso Blanco dip
Preheat oven to 200ºC. Line a baking sheet with foil.
Cut the sweet potatoes in half. Drizzle with olive oil and sprinkle with a pinch of salt and cracked black pepper. Place the potatoes face down and bake them until they're tender and can easily be pierced with a fork. This should take about 30 minutes. (You can cook quinoa in the meantime.) When done, set aside. Reduce oven heat to 180ºC.
Bring 2 cups of water (or vegetable broth for extra flavour) and quinoa to a simmer. Reduce heat to a low simmer, cover, and allow to cook for about 15-20 minutes or until you can fluff the quinoa with a fork. When done, set aside.
Add black beans to a large bowl and mash half of them; leave some whole for texture. Add the sweet potato and lightly mash. Finally, add the quinoa, red onion, nut meal/chopped nuts, and spices. Mix/fold until cohesive. Taste and adjust seasonings as needed. If the mixture feels too wet and isn't good to work with, add more quinoa or nut meal. The mixture should be moist, but easy to shape and mold.
Lightly grease a baking sheet.
Line a 1/4 cup measuring cup with plastic wrap.
Scoop the burger mixture into the lined measuring cup and press down to secure. Then, carefully flip it over into the baking sheet. Move the 1/4 cup away and, with a spatula, lightly press down on the patty over the plastic (so your spatula doesn't stick to the patty) to slightly flatten it. Remove the plastic wrap, place it back into the 1/4 cup, and repeat this until you're out of burger mix.
Bake the burgers for approx. 30 minutes. After the 30 minute mark, carefully flip them over and bake them for another 10 minutes. The longer you bake them, the firmer and drier the patties will get. 40 minutes total worked for me.
When done, serve the burgers on fresh buns and top with crisp lettuce, creamy avocado, red onions, microgreens, and a generous slather of Queso Blanco dip.