So many veggie burgers

As you may have already noticed, I am a massive veggie burger fan! They are delicious, easy to make, perfect for lunch the next day, and readily accepted by most meat eaters. Recently I purchased Veggie Burgers Every Which Way by Lukas Volger. I am really impressed with his recipes and have decided to work my way through ALL of the burgers. I have never even come close to making all of the recipes in any of my other cookbooks, so this will be a good challenge for me! 

So far I have made the bean burger which I served with sweet potato fries and frizzled shallots, and the Thai carrot burger which is pictured below. I thought they turned out really well!

The addition of some plain Greek yoghurt and a splash a sweet chilli sauce gave them the wow factor!

The author has an excellent blog with loads of recipes, including the one for this burger. Click here to get the recipe and check out his blog! I am tempted to buy his other cookbook too despite my already huge collection :)

Cashew & carrot burgers

These little beauties were really yummy and made my workmates jealous when I ate them in the office for lunch (sorry ladies, next time I will make more to share!).

They are adapted from the New Vegetarian Kitchen recipe book by Nicola Graimes. Here is my version:

1 cup roasted unsalted cashews
1 red onion, chopped
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp cayenne powder
2 cloves garlic, crushed
2 large carrots, grated
1 cup fresh wholemeal breadcrumbs
2 beaten eggs
1 heaped tblsp plain Greek yoghurt
chick pea flour to dust
oil to fry

Fry the onion in a splash of oil for 4 mins over medium heat. Add the spices to the pan and continue to fry for another minute. Add the garlic and turn off the heat. Process the cashews to coarse crumbs. Mix all ingredients (except flour and oil) in a bowl, add salt to taste, and shape into burgers or patties. Lightly dust each burger with chickpea flour and place in a single layer on a dish in the fridge for 30 mins. Preheat the oven to 180 degrees celcius. Heat some oil in a frying pan over medium to high heat and carefully add the burgers, cooking for 2-3 minutes each side or until nicely browned. Place cooked burgers onto an oven tray and bake for 10 minutes to firm up. Serve in a bun or on their own with tomato sauce or your condiment of choice!

Beetroot burgers

I am loving these beetroot burgers, they are yummy cold or hot with a nice blob of tomato sauce. Even meat lovers seem to enjoy them as a change and they are jam packed with nutritious ingredients.

How about a close-up!

The recipe is adapted from the beet burger recipe in the Color Me Vegan cookbook by Colleen Patrick-Goudreau. I have changed it a bit and added eggs which makes it non-vegan. Here is my version:

2 cups grated raw beetroot, squeezed of excess moisture

1+1/2 cups cooked quinoa

3/4 cup sunflower seeds

1/4 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup dried onion flakes

3 cloves garlic, crushed

1 red chilli, finely chopped

1/2 cup fresh wholemeal breadcrumbs 

2 Tblsp extra virgin olive oil

3 Tblsp wholemeal flour

2 eggs

1 handful of parsley, chopped

2 Tblsp soy sauce

Preheat oven to 180 degrees celcius. Heat a pan and dry toast the 3 kinds of seeds over a high heat, stirring regularly until golden. Add to a large bowl with all other ingredients and mix well. Shape into 12 burgers and bake for 30 mins, flipping halfway through.