Wednesday, 4 April 2018

Veggie Burgers

As a conviction omnivore I'm a big fan of veggie burgers. And my local organic market gardeners have a good selection of root vegetables in early spring. So a big batch of veggie burgers was in order.


1.5 cups cooked black beans (other beans can be substituted)
An onion or leek, chopped
A turnip or beetroot, peeled and grated
A carrot, grated
¼ of a celeriac, peeled and grated
4 cloves garlic, crushed
¼ cup barbecue sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
½ tsp dried thyme
½ tsp dried oregano
½ tsp smoked paprika
½ tsp ground cumin
A heaped tbsp of miso paste
1 cup rolled oats


  1. Mix everything except the rolled oats.
  2. Pulse the mixture in a food processor or with an immersion blender, just so it mushes together better, but isn't a purée.
  3. Mix in the rolled oats.
  4. Form into patties (makes about 9 patties, 110 calories in each).
  5. Sprinkle the patties with crispy fried onions (optional).
  6. Bake in the oven for 25 minutes at 180°C.
  7. Once cooked they freeze well, and can be reheated from frozen in the oven (20 minutes at 200°C), in the microwave or frying pan.


Unknown said...

I might suggest a little cumin too - works wonders with beans

Susan said...

Good thought. I will do that next time.

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