Basic Veggie Burger

This is the on- hand all- year-round, quick veggie burger mix. Feel free to experiment and use whatever you have on hand. You can make couscous instead of chickpeas and add it to your mix or use any ready-to-go can of lentils or beans. The one thing we recommend is get in as much herbs, spices and minced fresh veggies as you can. Soaked shiitake mushrooms (or any mushrooms) are exceptional for adding meaty flavour and texture too. But the recipe here is the very simplest, easiest most basic form of it. You can build onto or around it as you have more time or become more confident or adventurous. Substitute fresh grated courgette for carrot or add grated beetroot for divine crunch, flavour and colour.  Use the fresh version of any of the dried herbs or spices. If you detest onion leave it out though we personally think onion is a must in any burger. Use a toasted and split sesame pita in place of a bap or even none at all. Fresh sliced tomato, torn up lettuce, pickles and all the trimmings. Or go gourmet with mashed avocado and a fried egg on top.

Ingredients

• 1 can of chickpeas or mixed beans

• 1 tbsp avocado / coconut oil

• 1/4 tsp dried oregano

• 1/4 tsp dried basil

• 1/4 tsp ground coriander

• 1 pod bird’s eye chilli chopped

• 1 small onion minced

• 1 tablespoon arrowroot flour

• Gluten free/spelt/plain flour to form patties.

Directions

1. Chop onion and chilli pod up. Drain and rinse beans. Put all the ingredients into food processor and whizz until you have uniform paste. Add a little extra flour so mixture is malleable without being too sticky on fingers.

2. Form mixture into burgers with hands.

3. Heat oven to 160 degrees C or heat a frying pan with avocado or coconut oil on medium heat. IN pan cook for about 3 minutes each side in oven bake for about 10 or 15 mins. Alternatively grill burgers both sides about 3 mins each side. 

4. Serve with all the trimmings