Introduction
If you’re on the lookout for a delicious and hearty vegetarian burger, this recipe is just what you need. Packed with nutritious ingredients and vibrant flavors, these patties, paired with a spiced vegan mayo and crispy onion rings, create a satisfying meal that even meat-lovers will enjoy. The addition of fresh vegetables and herbs elevates the dish, making it perfect for family dinners, barbecues, or a cozy night in.
Ingredients
*For the Patties:*
– 200g frozen sweetcorn
– 400g mixed frozen peas and broad beans
– ½ a bunch of fresh coriander (15g)
– 75g plain flour, plus extra for dusting
– 1 pinch of ground cumin
– 1 teaspoon cayenne pepper
– 1 tablespoon sesame seeds
– 1 tablespoon sunflower seeds
– Olive oil
*For the Spiced Vegan Mayo:*
– 2 spring onions
– ½ a fresh red chilli
– ½ a clove of garlic
– 2 heaped tablespoons jarred chickpeas
– 1 teaspoon English mustard
– 1½ tablespoons sun-dried tomato paste
– 1 splash of brandy
– 1 lemon
– Extra virgin olive oil
*For the Crispy Onion Rings:*
– 1 large onion
– 2 tablespoons red wine vinegar
– 120g self-raising flour, plus extra for dusting
– ½ teaspoon baking powder
– 200ml cold golden ale or IPA
– 600ml sunflower or sunseed oil, for frying
*For Assembly:*
– ½ an iceberg lettuce
– 2 ripe tomatoes
– 2 sprigs of fresh basil
– 2 gherkins
– 1 ripe avocado
– 1 lime
– 4 large quality burger buns
– 1 punnet of cress
– Tomato ketchup
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Yield
4 servings
To prepare these enticing veggie burgers, start by thawing the frozen sweetcorn, peas, and broad beans in a food processor. Add fresh coriander, flour, spices, and seeds, then blend until you achieve a rough paste. Shape the mixture into patties and let them firm up in the freezer briefly.
Next, create the spiced vegan mayo by blending spring onions, chilli, garlic, chickpeas, mustard, sun-dried tomato paste, and a splash of brandy with lemon juice. Gradually incorporate extra virgin olive oil for a creamy consistency.
For the crispy onion rings, slice an onion, soak the rings in red wine vinegar, and prepare a batter using self-raising flour, baking powder, and cold golden ale. Fry the battered rings until golden and crisp.
Cook the patties in olive oil until golden brown, and assemble your burger with fresh ingredients: dressed lettuce, sliced tomatoes, avocado, gherkins, and crispy onion rings. Add a squeeze of ketchup, top with the buns, and serve warm.
Enjoy your delicious and nutritious homemade veggie burgers, packed with flavor and perfect for any occasion!
Detailed Directions and Instructions
Prepare the Patties
Place the frozen sweetcorn, peas, and broad beans in a food processor and let them defrost for about 15 minutes.
Mix Ingredients
Add the coriander (stalks and all), flour, cumin, and cayenne pepper. Season with sea salt and black pepper, then blitz to a rough paste. Pulse in the sesame and sunflower seeds until combined.
Form the Patties
Divide the mixture into four equal-sized patties, approximately 2cm thick. Place them on a lightly flour-dusted tray, turning them to coat. Firm up in the freezer for 10 minutes, then transfer to the fridge.
Preheat the Oven
Preheat the oven to 160ºC/325ºF/gas 3.
Make the Spiced Vegan Mayo
Trim and roughly chop the spring onions and chilli (deseed if preferred) and place them in a blender. Peel and add the garlic, along with the chickpeas, mustard, sun-dried tomato paste, brandy, lemon juice, and a pinch of salt and pepper. Blitz well to combine. With the blender running, slowly pour in 4 to 5 tablespoons of extra virgin olive oil until smooth and mayonnaise-like in consistency.
Prepare the Onion Rings
Peel the onion and slice horizontally into 2cm-wide rounds. Separate into rings and place them in a bowl with the red wine vinegar and a pinch of salt. Leave for 5 minutes.
Make the Batter
In a separate bowl, combine the self-raising flour and baking powder. Gently whisk in the cold ale until smooth and thick enough to coat the back of a spoon.
Heat the Oil
Heat the sunflower or sunseed oil in a medium, deep pan over high heat. To test if the oil is ready, drop a piece of bread into the pan; if it floats, sizzles, and turns golden, it’s ready.
Fry the Onion Rings
Drain the onions, dust a handful with flour until lightly coated, then dip them into the batter. Remove with a slotted spoon, allowing any excess batter to drip off, and carefully lower them into the hot oil. Cook for about 1 minute, or until golden and crisp, turning halfway. Transfer to a double layer of kitchen paper to drain. Repeat with the remaining onion rings.
Cook the Patties
When ready, cook the burgers in 1 tablespoon of olive oil in a large frying pan over medium heat for 10 to 12 minutes, or until golden and cooked through, turning halfway and pressing down with a spatula to get them crispy.
Keep Warm
Transfer the cooked patties to a baking tray and place them in the oven while preparing the remaining ingredients.
Prepare the Lettuce
Finely shred the iceberg lettuce and mix it with half of the spiced vegan mayo (store the rest in the fridge for up to 2 days).
Prepare the Tomatoes
Slice the tomatoes and place them on a plate lined with kitchen paper. Sprinkle with a little salt and pick over the basil leaves. Top with another piece of kitchen paper and pat lightly to remove excess moisture.
Slice Gherkins and Avocado
Slice the gherkins lengthways. Halve and destone the avocado, scoop out the flesh, cut into slices, and squeeze over the lime juice.
Toast the Buns
Halve the burger buns and toast them on a hot griddle pan or under the grill.
Assemble the Burger
To assemble, place the dressed lettuce, sliced tomatoes, and basil on the bottom halves of the toasted buns. Add the cooked patties, snip over the cress, then layer on the avocado slices, gherkins, and crispy onion rings.
Finish and Serve
Spread a good squeeze of tomato ketchup on the top halves of the buns, place them on top, gently press down, and serve.
Notes
Freezing Patties
Allow patties to firm up in the freezer before cooking to help them hold their shape.
Oil Temperature
Ensure the oil is hot enough for frying to achieve crispy onion rings.
Storage of Vegan Mayo
The spiced vegan mayo can be stored in the fridge for up to two days.
Serving Suggestions
Feel free to customize the burger toppings according to your preferences.
Cook techniques
Defrosting Ingredients
Let the frozen sweetcorn, peas, and broad beans sit at room temperature for about 15 minutes until they thaw before processing for the patties.
Blending Ingredients
Use a food processor to combine the thawed vegetables with fresh coriander, flour, cumin, cayenne pepper, and seasoning until a rough paste forms.
Shaping Patties
Divide the mixture into four equal portions and shape them into patties, about 2cm thick. Dust them lightly with flour before chilling for better texture.
Preparing Vegan Mayo
Blend spring onions, fresh red chilli, garlic, chickpeas, mustard, sun-dried tomato paste, brandy, lemon juice, salt, and pepper. Slowly incorporate olive oil for a smooth consistency.
Making Onion Rings
Slice the onion into 2cm-wide rings, soak them in red wine vinegar, and season before coating in a flour and beer batter for frying.
Frying Technique
Heat oil in a deep pan, test readiness with bread, and fry the battered onion rings until golden, ensuring to turn them for even cooking.
Cooking Patties
Pan-fry the patties in olive oil over medium heat until golden and cooked throughout, pressing them down for a crispy exterior.
Assembling Burgers
Layer dressed lettuce, sliced tomatoes, basil, patties, avocado, gherkins, and crispy onion rings on toasted burger buns, topped with ketchup.
FAQ
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but make sure to cook them slightly to ensure they blend well into the patties.
What can I substitute for chickpeas in the vegan mayo?
You can substitute chickpeas with silken tofu or a different type of bean like cannellini for a similar creamy texture.
Can I prepare the patties in advance?
Absolutely! You can form the patties and keep them in the fridge for a day or freeze them for longer storage.
How do I know when the oil is hot enough for frying?
Drop a small piece of bread into the oil; if it floats and bubbles around the edges, the oil is ready for frying.
Can I bake the onion rings instead of frying them?
While frying gives the best texture, you can bake them by brushing with oil and placing them in the oven until crispy.
What’s the best way to store leftover spiced vegan mayo?
Store it in an airtight container in the fridge for up to 2 days for the best flavor and freshness.
Can I use different types of buns?
Yes, feel free to use any type of burger bun that you prefer, such as whole grain or gluten-free options.
Conclusion
The delightful blend of ingredients in this recipe results in a scrumptious plant-based burger that balances flavors and textures beautifully. The patties, with their vibrant mix of vegetables and spices, paired with the creamy spiced vegan mayo and crispy onion rings, create a satisfying dish perfect for any occasion. Whether you enjoy them as a meal or a snack, these burgers are sure to impress!
Sweetcorn Fritters
Combine frozen sweetcorn with chickpea flour and spices to create light and crispy sweetcorn fritters that can be served with your favorite dipping sauce.
Pea and Broad Bean Salad
Toss mixed peas and broad beans with fresh herbs, olive oil, lemon juice, and crumbled vegan feta for a refreshing salad.
Spicy Hummus
Blend jarred chickpeas, tahini, lemon juice, garlic, and a splash of cayenne pepper for a zesty hummus perfect for dipping fresh veggies or pita.
Stuffed Avocados
Fill halved avocados with a mixture of diced tomatoes, herbs, and leftover spiced vegan mayo for a nutritious, quick snack.
Veggie Wraps
Use the patties as a filling in whole-grain wraps, along with fresh lettuce, tomatoes, and your choice of sauce for an easy-to-make lunch.
Onion Bhaji
Take the onion rings to the next level by adding spices and chickpea flour to create flavorful onion bhajis that can serve as a delightful appetizer.
Baked Falafel
Mix jarred chickpeas with herbs and spices, shape into balls, and bake for a healthier falafel option that goes great in pita wraps.
Vegan Buddha Bowl
Use the cooked patties on a bed of quinoa or brown rice, topped with roasted vegetables, avocado, and a drizzle of the spiced mayo for a nourishing bowl meal.
Vegetable Soup
Blend leftover patties or chickpeas into a hearty vegetable soup for an easy meal filled with flavors and nutrients.
