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Published July 31st 2020
Are you looking for a tasty vegetarian burger, that you can whip up on a busy weeknight, then have the leftovers for days? I have tried a wide variety of vegetarian burger patty recipes and many have been hit-and-miss, as they either don't hold together, or they don't have enough flavour to keep them interesting. These two recipes below, are the ones that we keep going back to as they have a good texture, hold together when you cook them and have a hint of spice, which gets stronger when you have them as leftovers.
Do you have a favourite vegetarian burger recipe which ticks off everything you need? If so, I would love to hear them! Please leave a comment at the top of this article with a quick list of ingredients, and it will be shown down the bottom, for others to read. What is your favourite vegetarian burger recipe for a busy weeknight or the BBQ?
Place the lentils in a container and cover with water for several hours. Drain and rinse the lentils and place them in a medium pot. Add 3 cups of water and simmer for 30 minutes until soft. Stir occasionally. Drain and sit for 10 minutes to cool.
In a food processor, add the carrots, onion, garlic, walnuts and sunflower seeds. Blitz until as fine as possible and transfer to a bowl. Add 1/2 of the lentils to the food processor and blitz. Transfer to the bowl, with the remaining lentils. Add the 1 cup of breadcrumbs, cumin and ground coriander to the bowl and combine.
In a small bowl, combine the tomato paste, Worcestershire sauce and egg. Pour into the bowl and stir. Add flour to the bowl and stir. Form patties with your hands and then roll in the extra breadcrumbs. It is best not to make them too big, or too thick. Place in the fridge for at least 30 minutes. Add olive oil to a fry pan and cook for 4 - 5 minutes on each side, until browned. See here for a full article on this recipe.
420g tin of chickpeas, drained and rinsed
2/3 cup breadcrumbs
2 Tablespoons Tahini paste
1 large egg
1 teaspoon ground coriander
1 teaspoon ground cumin
6 spring onions, chopped
In a food processor, add half the tin of chickpeas with the breadcrumbs, Tahini, egg, coriander and cumin. Blitz until smooth and it forms a ball. Place into a mixing bowl and add the remaining chickpeas and spring onions. Using your hands, mix until combined. Season with ground black pepper. Form the mixture into three large or 4 medium patties. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours. Place in a fry pan and cook for 5 minutes on each side until browned and cooked through.
These vegetarian burger recipes can be enjoyed in burgers and sandwiches, but they also taste delicious broken up and added on top of a couscous salad, or salad of your choice. What is your favourite vegetarian burger recipe? Please leave a comment at the top of this article and let us know!