Basic Veggie Burger
This basic recipe, a mix of pulses, grains, vegetables and flavour makers, follows a simple structure. Adjust the amounts of each ingredient group to create a sticky mixture that holds together well. Add more starchy ingredients, such as grains and beans, for a firmer hold, and adjust the amount of flavour makers after tasting. Select your combination of ingredients from the suggestions or use a variety of similar ingredients to create your own burger.
By Nina Olsson
Makes
4
| Prep
25 mins
plus chilling | Cook
10 mins
| Calories
286
(per burger)
FOR THE PATTIES
300g (10½oz) roughly chopped sautéed mushrooms, aubergine, onions or beetroot, plus more as needed
298g (10½oz) drained and rinsed canned beans or lentils, mashed with a fork, plus more as needed
70g (2½oz) cooked brown rice, bulgur or freekeh, plus more as needed
40g (1½oz) rolled oats or other flakes, plus more as needed
3 garlic cloves, crushed
2 tbsp nutritional yeast
2 tbsp soy sauce or tamari
¾ tsp salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
TO SERVE
herbs, spices, vegan cheeses, or other defining tastes (optional)