Veggie burgers

purpleivy

I decided in the interests of economy I'd have another go at cooking pulses. The last time (years ago) I couldn't seem to get them cooked through.

I've now done that successfully. I looked in recipe index for a bean burger recipe but haven't found one. Does anyone have a recipe that suits? DD can't eat peppers, they make her ill. This is one reason that I'm doing her a lot of HM vegi stuff, a lot of commercially produced stuff has peppers in.

rockie4

Not a burger recipe as such but I often make falafel in burger shapes and serve with sweet potato chips.

Falafel

8oz dried chickpeas soaked for at least 48 hours (or use a tin)
1 onion finely chopped
2 cloves garlic crushed
1 level tsp cumin
1 level tsp ground coriander
1 small red chilli deseeded and finely chopped
1 tbsp chopped fresh coriander
2 tbsp chopped parsley
¼ tsp baking powder
Salt & freshly ground black pepper
Frylight for spraying

If using dried chickpeas drain and rinse well or drain and rinse tinned.
Put the drained chickpeas in a processor with the onion, garlic, cumin, coriander, chilli and herbs and process until smooth.
Stir in the baking powder and seasoning.
Transfer to a bowl and chill for an hour.
Take small pieces and shape into balls then flatten slightly.
Place on a tray sprayed with frylight and bake in a pre-heated oven at 2200C Gas mark 7 for 12-15 minutes until crisp and golden.
A bowl of low fat yoghurt flavoured with fresh mint and chopped chilli makes a good dip to go with them.

It looks like a lot of ingredients but it's a chuck it all in the processor recipe that's dead simple.

moanymoany

I bean a been virgin once, now I soak and cook a bag of haricot beans at once, boil, let them cool and freeze in 200g packs.

One recipe I love is Delia's Poor Man's Cassoulet. I don't always put the sausage in. It is good without. Just google it.

Haricot Bean Base Mix
2 carrots
2 onions

2 sticks celery
garlic
pack of cooked white beans
tin tomatoes
stock cube

Fry the chopped vegetables in olive oil for 10 minutes. Add chopped garlic and fry for another minute.

Add the beans and chopped tomatoes and stock cube– simmer for 10 minutes

Put into a dish and cover with potatoes sliced and boiled, shake with 2 tablespoons oil and put on top to brown. Alternative is to cover with potatoes and sprinkle with grated cheese Cook till done


Basque Bean Stew

1 small to medium onion (about 100g)
2 tbsp light olive oil or sunflower oil
1 clove of garlic, peeled and crushed
1/2 tsp paprika (preferably Spanish pimenton)
A small (200g) tin of tomatoes or 1/2 a 400g tin
400g beans or ckickpeas
Salt and freshly ground black pepper
A heaped tbsp chopped fresh parsley (optional)

Peel and halve the onion and slice it thinly. Put a large frying pan or wok over a medium heat, add the oil, heat for 30 seconds then add the onion. Fry for 2-3 minutes until beginning to soften then add the peppers. Continue to stir fry for another 3 - 4 minutes then add the garlic and paprika, stir and cook for a minute or two more. Tip in the tomatoes and their juice, breaking them up with a wooden spoon or spatula. Cook the vegetables for another 2 minutes then add the drained beans and cook for another 3-4 minutes until heated through.

This is adapted slightly from The More With Less Cookbook, my kids like it with American style biscuits (scones) or cornbread but it's very nice with rice.

I've converted the cup measures to lbs and ozs

For 6

Green Lentil Casserole
Mix in a shallow baking dish (about 9''x13'')
1¾ cups (12 oz) green lentils
2 cups (16 fl oz) water
a bay leaf
2tsp salt
¼tsp pepper
big pinch of dried herbs
2 large onions, chopped
2 cloves of garlic, crushed
1 tin of chopped tomatoes
2 large carrots, sliced
a handful of chopped celery

Cover with foil and bake for 1 hour at 190c until veg are tender.
Stir in
1 chopped pepper (any colour)
2 tbsp chopped parsley

Sprinkle on top
3 cups(12 oz) grated cheese
Bake, uncovered, 5 mins

This was from another thread. You could use beans instead of lentils.

Hope these are useful. I use beans instead of meat in ordinary recipes e.g. cottage pie, it seems to work well.

angel81uk

Hi purpleivy, I'm in pretty much the same situation. I'm not veggie but my OH is so to make life easy 99% of the time I eat veggie too. But like your DD peppers make me ill too, I get terrible migraines whenever I eat them.

I'm not sure who but someone posted a link to a nut/pulse loaf generator. You put in the ingredients you'd like to use and it comes up with a recipe. I'm pretty sure you could use the recipes but add less liquid if needed and shape them as burgers. I've not used the recipes myself yet but could be worth a try. http://www.veganlunchbox.com/loaf_studio.html

purpleivy

http://www.dooyoo.co.uk/recipes/vegetarian/328211/ found one here, scroll down a littlw

celyn90

Oh, bean burgers were my staple student food! I didn't really have a recipe but I tended to do things like this:

Can of kidney beans, washed and drained
Half an onion,
1/2 tsp of turmeric
pinch of cayenne pepper or cumin
pinch of salt

chop onion very finely, fry off until really soft. Put everything else in a bowl, squish with hand blender or fork until a course paste, stir through onions. If it is too wet to shape, add breadcrumbs until stiff enough to handle. Make into patty shapes, fry until brown, turning once. You can alter the flavouring, maybe add some tomato paste and herbs, cumin, garlic or chilli depending on what you like or add extra veg (just chop it finely so the burgers hold together - slightly mashed garden peas work well) I sometimes put a chunk of cheese in the middle and shaped the burger round the cheese filling. If you want you can also dip them in egg and breadcrumbs before you fry them.

You can use any tinned beans I found (even baked beans if you wash off the tomato slime, but you will need to add lots of breadcrums with these because they are very wet!). cel x

vixtress

rockie4 wrote: »

Not a burger recipe as such but I often make falafel in burger shapes and serve with sweet potato chips.

Falafel

8oz dried chickpeas soaked for at least 48 hours (or use a tin)
1 onion finely chopped
2 cloves garlic crushed
1 level tsp cumin
1 level tsp ground coriander
1 small red chilli deseeded and finely chopped
1 tbsp chopped fresh coriander
2 tbsp chopped parsley
¼ tsp baking powder
Salt & freshly ground black pepper
Frylight for spraying

If using dried chickpeas drain and rinse well or drain and rinse tinned.
Put the drained chickpeas in a processor with the onion, garlic, cumin, coriander, chilli and herbs and process until smooth.
Stir in the baking powder and seasoning.
Transfer to a bowl and chill for an hour.
Take small pieces and shape into balls then flatten slightly.
Place on a tray sprayed with frylight and bake in a pre-heated oven at 2200C Gas mark 7 for 12-15 minutes until crisp and golden.
A bowl of low fat yoghurt flavoured with fresh mint and chopped chilli makes a good dip to go with them.

It looks like a lot of ingredients but it's a chuck it all in the processor recipe that's dead simple.

oh i think i will try this this week, having a real chickpea thing at the moment!
thanks

moanymoany

vixtress wrote: »

oh i think i will try this this week, having a real chickpea thing at the moment!
thanks

....anything like a chick flick vixtress ...

Sharra

I use this one which is lovely.

• 1 tin chickpeas
• 1 tin kidney beans
• 2 tblspoons tahini (drain excess oil off)
• 1 tspn boullion powder
• 1 clove of garlic
• 1 grated carrot
• 1 grated onions
• 2 oz sunflower seeds

Just whizz it all in a food processor until you get a coarse mix.
Wet your hands to handle it.
Divide it into about 15 balls, place on a lined baking tray, flatten them into burger shapes.
Cook for about 15 - 20 mins on 200C (I think) you can see when they are done as they go brown and slighty crunchy on the outside.
These freeze really well too.

vixtress

ooh these sound lovely too....................too many to choose from now. i love tahini. can you taste it in the burgers?