Veggie burgers – a dubious substitute that meat eaters use as the vegetarian option, or a delicious, tasty and easy dinner recipe to be embraced by vegetarians?
Sometimes vegetarians and meat eaters alike or bemused by the apparant necessity to make vegetarian food that imitates meat. Veggie burgers, veggie sausages, veggie pies. I think the worst must be vegetarian bacon – sort of plastic like looking pieces of bacon made of – well – who knows what!!
Veggie Burgers – Acceptable Meat Substitute?
But veggie burgers can be good and when frozen, make easy to heat food when you are in a hurry, so they can be convenient as well as being an easy way for a meat eater to cook for a vegetarian.
Shop bought veggie burgers, like many processed, ready made meals, tend to be over salty and have too many additives to feel like a healthy option – not to mention their carbon footprint.
Homemade Veggie Burgers
However, the trouble with homemade veggie burgers is getting the right texture to make them stick together, without falling apart, and remaining sufficiently moist, without being over soggy. Often I have ended up with a tasty stew, or mush or pieces to dry to create a coherent whole.
So when Betty told me she was cooking veggie burgers for dinner using a recipe she regularly uses, I wanted to know her secret! Her easy recipe really does do away with all those problems, and does create perfect veggie burgers, to eat now, or to freeze.
It can be seasoned just how you like it. Use plenty of soy sauce, herbs, garlic and may be a little chilli. I will be experimenting with it in the next few weeks with other ingredients – so do let me know of any that you try.
Makes 6-8 burgers
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 small squash
- 1 small courgette
- 25g /1oz cheddar (grated)
- 125g / 4 oz porridge oats
- 2 carrots
- 1 egg beaten
- 1 tablespoon soy sauce
- 1 teaspoon dried mixed herbs
- 200g / 7oz plain flour
- Grate onion, crush garlic, grate squash, courgette and carrots
- Heat the olive oil in a heavy bottomed saucepan
- Cook onion and garlic for 5 mins
- Add carrots, squash and courgette for 2 – 3 minutes until soft
- Take off heat and mix in oats, cheese and egg
- Add soy sauce, and herbs cover and chill for 1 hour in fridge
- Place flour on plate, make 8 pattys and coat in flour before cooking
- Grill/saute for 5-8 minutes each side or bake in oven at 180 degrees C for 15 minutes, turning once
- Serve with vegetables of your choice
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