We’re really loving our vegetarian burgers at the moment, last week it was the beetroot burger and this week it’s our ultimate veggie burger. Full of fresh vegetables and delicate spices it beats any supermarket veggie burger hands down… It’s so easy to make you’ll be adding this to the top of your list.
We’re on a vegetarian roll in our house and have been converted from 6 days a week meat eaters ( fish on the 7th day) to eating meat once a week and we feel so much better for it. I always make sure there’s plenty of protein in our diet and every vegetarian recipe will be packed with protein. We started off with meat-free Mondays but because they were so successful the kids started demanding it more and more. But we still enjoy our fish and the odd good quality grass-fed piece of meat.
Packed with goodness these veggie burgers are sure to be a hit with your family!
The organic sugarsnap peas make this recipe but you can use any peas of your choice. While processed companies have long tried to convince us that frozen peas are just as healthy I’m not falling for that! Frozen peas retain a lot of water and compromise on the taste. Fresh peas taste velvety, sweet and…. fresh! I use fresh peas whenever they are in season as they taste so much better and add texture to the burger. Very easy to pop from the pod and steamed for 10 minutes before being added to the mixture. Peas are a good source of Vitamin C, Vitamin K and Manganese. They increase our levels of folate and are high in protein which make them a prefect addition to the veggie burger.
So first of all I cook the lentils, steam the peas and grate my carrots into a bowl. I cover the bowl with a plate and microwave for 2 minutes to cook the carrots in their own steam. I add these to a large bowl with the peas , lentils, mashed chickpeas and add grated courgettes, spices, crushed cashews and seasoning. Mix them all together and add the fresh coriander.
Add 1 egg to bind with quinoa flakes and fresh coriander. Season. Roll into round shapes, place on greaseproof paper and leave in the fridge to firm up. If you feel the mixture is too wet (depending on how much water your vegetables retain) then add more chickpeas and quinoa flakes.
Place in a preheated oven at 185˚C/365˚F for 30 minutes turning after 15 minutes. Place in burger buns or lettuce wraps with your favourite topping. Enjoy!
- 2 cups fresh peas
- 130g/2½ cups grated carrots
- 130g/2½ cups grated courgettes
- 180g/1 cup cooked chickpeas
- 90g/½ cup cooked lentils
- 1 small onion, grated
- ¼ cup cashews crushed
- 30g/¼ cup quinoa flakes
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- salt and pepper to taste
- handful chopped fresh coriander
- 1 egg
- Steam the peas for 10 minutes. Place the grated carrots in a bowl, cover with a plate and cook in the microwave for 2 minutes. Add these to a large bowl.
- Add the grated courgettes to the bowl.
- Mash the chickpeas and add these to the bowl along with the rest of the ingredients until it is well combined. Season to taste.
- Mould into round shapes and place on greaseproof paper on a plate. Leave in the fridge for 2 hours to firm up.
- Bake in a preheated oven at 185˚C/365˚F for 30 minutes turning after 15 minutes.
- Arrange in lettuce leaves or burger buns and top with your favourite sauce and eat immediately.
- If the mixture is too wet due to the water retention in the vegetables then add extra chickpeas or quinoa flakes. Place it in the fridge to stiffen.
- The quinoa flakes may be replaced with breadcrumbs or quinoa flour.