Super speedy burgers.
Sometimes it is all too easy to click a few buttons on your phone and order a takeaway when you are too tired to cook and fancy a burger! I’m sure I’m not the only one who has spent a small fortune thinking I am being clever, then immediately being disappointed when a sub-par burger in a polystyrene (seriously) box is delivered. Well, here is your solution! These burgers were created to fill some rolls! Yes, you read that right! There were loads of rolls going to waste (check out olio), so I needed something to put in them! This recipe was developed as I went along and with a few adjustments, they are now ready to share!
The veggie burger recipe
The base of these burgers is grated potato, with grated courgette, chickpeas, a bit of flour, and a few spices thrown in. That’s your 6 ingredients! Simple! The only difficulty here is how many ends of potatoes you leave to make into chips! Yes, there is no waste of course (Love Food, Hate Waste), so when you’ve grated as much potato as you can, chop the ends up and air fry or bake with a sprinkle of spice, salt & pepper. Have a look at the recipe.
Quick & easy veggie burgers.
- 200 g grated squeezed potato (2-3 medium potatoes)
- 100 g grated squeezed courgette/carrot (approximately 1 medium)
- 100 g drained chickpeas
- 2 tablespoons flour
- 1/2 – 1 teaspoon garlic granules
- 1 teaspoon Cajun spice
- Seasoning Black pepper / salt to taste if required
To prepare your potatoes, peel, then grate. Put in a muslin/cloth or sieve and squeeze/press the liquid out. You can also do this by hand but it's a bit messy! You are just trying to get the majority of the liquid out – this will depend on the type and age of potato used.
Prepare the courgette or carrot in a similar manner to the potato then weigh (courgettes can be grated whole, peel carrot if using).
Mix the potatoes and courgette (or carrot) together in a bowl, then add the rest of the ingredients.
Using your hands (it was going to get messy)! mix everything together until it is well combined.
Take a cookie cutter, egg ring or burger press and fill the space and press down. It is easiest to do this straight into a pan. Your burger should be approximately 1cm thick when compressed. Remove the ring/press.
Cooking can be in a non stick pan, or in a baking tray, or a mixture of the two. They only take about 5 minutes to cook through on either side in a pan (as the potato is grated it cooks quicker). You could also start in the pan to get colour, turn them over, then move to the oven. Or, bake in the oven on a medium heat for 15-20 minutes (perfect timing if you're cooking the ends of the potatoes into chips).
Assemble into a roll with salad and your favourite sauce. Add cooked onions and peppers for extra tastiness and/ or cheese if you like. Serve with the ends of the potatoes made into chips.
Enjoy!
What do I need?
Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
What are you serving your burgers with? You could make your own rolls if you have time, and this homemade coleslaw always goes well in burgers.
Sharing
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x
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