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Homemade Veggie Burgers

Laurena@LifeDietHealth

one yummy burger...

Homemade Veggie Burgers

We haven’t been trying out as many new recipes as usual, but the other day we fancied some burgers which we could all enjoy. There are so many types of burgers and what you eat them with is probably just as important as what you put in them, but these burgers, these taste great on their own! 😛 This isn’t the first burger recipe I’ve posted, but the first using soya! Have you seen these quinoa burgers? or my cheesey style burgers?

Crispy open burger with homemade coleslaw and salad

We’ve never used soy in this way before but now we now how easy it is and how tasty it can be, we will try all manner of foods! I’m thinking Mexican burgers, meatballs, pies, meatloaf and sausage rolls! How exciting! Don’t you love it when you discover a new way to use something which you thought was boring and bland! 😛

Allow the soya to soak up all the flavour

The way to make these taste great is in the preparation. As my Dad would have said, preparation is the key and although he’d be talking about building or decorating, the principle definitely stands! (as I write this my Fathers funeral is tomorrow (15th)  🙁 ) I think Dad would have loved these burgers! Although they are vegan, they feel ‘meaty’ and are so full of flavour and paired with the salad, coleslaw, cheeze and a soft freshly made bun… perfection! 😀 So, the preparation. Rather than rehydrate the soya as per the instructions, all the flavours are added to the water so it sucks up all the delicious tastes! You can of course (as always) switch your spices and sauces about and make them to your liking, or you can follow my recipe exactly, then have a play next time! 😛

This weekend I am co-hosting Fiesta Friday again (to try and get some normality back after the past month). Here is the  party link  and I’m co-hosting with the lovely Alex @TurksWhoEat and it would be great if you could pop over to the party over the weekend and say hello! 😀

Right… time to check and double check my Dad’s speech for tomorrow… Let’s hope I can get through it without too many tears!

         …An update! Positive affirmations most definitely work! 😀 The service was lovely, more guests than expected and unbelievably I managed my fathers speech with no tears at all (good job I was staring at my speech not at everyone else, as there were more than a few tears). All done, but never forgotten. Love you Dad. x

Homemade Veggie Burgers (Vegan & Free-From)

  • Servings: 8-10 burgers
  • Difficulty: medium
  • Print page

Gather

  • 100g soya chunks
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon bouillon powder
  • 1/2 teaspoon chili flakes
  • 1 teaspoon yeast extract
  • 2 teaspoons tamari (or soy sauce)
  • 700ml boiling water
  • splash/sliver of oil
  • 1 onion sliced
  • 1 carrot
  • 50g mixed seeds
  • 1 x 400g tin chickpeas drained
  • 1 tablespoon ground linseed

Prepare

  1. Put the soya in a pan and sprinkle over the paprika, salt, garlic, bouillon and chili.
  2. Dissolve the yeast extract with the tamari in the boiling water, then pour over the soya.
  3. Cook the soya on a low heat until all the water has been absorbed (5-15 minutes).
  4. Heat/melt the oil and cook the onion until just turning golden.
  5. Put the carrot in a food processor and pulse until broken down into small chunks. Add the seeds and pulse again before adding the cooked soya chunks and the cooked onion. Add the chickpeas and linseed and process until you have an almost smooth paste. Set aside to firm up.
  6. Shape the burger mix into patties – by hand or with a burger press. You can make them any size or even into meatballs.
  7. Shallow fry in batches then finish off in a medium oven for 10-15 minutes.
  8. Enjoy!

Tips & Storage

  • Serve in your favourite buns with your choice of garnish and sauce.
  • Try as a naked burger with a mixed salad.
  • Add some skin on fries or sweet potato fries.
  • Mix up the flavours and try adding different spices and sauces.
  • Swap the chick peas for black beans or kidney beans.
  • Instead of mixed seeds use nuts.
  • Store refrigerated for up to three days.

Non nom nom… what would you put in yours?

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