While many people enjoy a veggie patty bought frozen from the grocery store, it is not hard to make your own, and well worth the effort. Making your own veggie burgers can give you a lot of scope for experimenting with different flavors.
If you are planning on cooking it on the grill, you will want to ensure that your veggie burger holds together well. Potato starch (powder or flour) is a great ingredient to help bind the patty together, without using eggs. Cooking your burgers in a skillet or on a baking tray in the oven can allow you more leeway in its texture, which may be safer the first time you make them!
There are many veggie burger recipes available online, but here are two of my favorites:
Black Bean Burgers
Makes 6 moderate burgers, or 4 large ones
• 2 slices of whole-wheat toast (or 1 cup breadcrumbs)
• 1 small onion – chopped
• 1 cup cooked brown rice
• 2 cups black beans
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 tablespoons ketchup
• ¼ cup potato powder (or more)
Preheat the oven to 350 F, or warm up the grill.
Put all the remaining ingredients except the potato powder into a Food Processor. Pulse and mix until
well combined. Transfer the mixture into a large bowl, and sprinkle in the potato powder, kneading it
into the mixture until you have a soft dough. Add as much powder as needed so that it holds together
Split the mixture into 6 balls, rolled in your hand, then flatten them to the thickness desired. If cooking
in an oven, place them on a baking tray, sprayed with oil to prevent sticking. Bake for about 12 minutes,
then turn over and bake for 10 more minutes. Cooking times on the grill will depend on the heat of the
grill. Spray the grill with oil first to prevent sticking. Turn over the patties when lightly browned, to
brown on both sides.
Serve alone, with salads, or as a traditional burger in a bun with all the fixings.
Makes 6 burger patties
- 2 tablespoons sesame seeds
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed, or 1½ cups cooked chickpeas
- ½ cup cooked bulgur or brown rice
- 1 tablespoon soy sauce
- 1 ½ teaspoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1/8 teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ cup potato flour, or enough to make a stiff dough
- Vegetable oil spray
Place the sesame seeds in a heavy skillet. Cook and stir over medium heat for 2-3 mins, until the seeds become fragrant and begin to pop. Grind them in a small spice grinder and transfer to a mixing bowl. Add the onion, carrot, celery, and garlic. Place the beans in a food processor and pulse until chopped, or coarsely mash the beans with a potato masher, leaving some chunks.
Add the chopped beans to the vegetable mixture along with the cooked bulgur or rice, soy sauce, curry powder, cumin, salt, coriander and cayenne. Mix thoroughly.
Stir in just enough of the potato flour to form a stiff dough. Knead for 30 seconds and form into 6 patties. Lightly mist a nonstick skillet with vegetable oil spray. Cook the patties in the skillet over medium heat for about 2 mins, until the bottoms are lightly browned. Turn the patties over, and cook for 2 mins longer, until lightly browned. Serve hot.