Messy but pretty good and sooo virtuous. I’m a saint.
I was inspired by Anna Jones to make a veggie burger. I didnt make her one (I’m sure its brilliant, better than mine, her food is good) in the guardian as I didnt have all her ingredients so I just took the general idea and came up with this. Adapt to suit your tastes.
And for any whinging meat eaters:
I eat meat. I love meat burgers but veggie burgers are great too. No, they dont taste anything like a meat burger and have a different texture. So what? I think it’s a good idea to cut back on meat consumption. I keep it as a treat. I think that’s how it should be, in the main.
I used stuff I had in my cupboard and fridge, recipes are for messing with… theyre not sacred. Black eye peas would work here too.
250g cooked borlotti beans
4 Tbs oat
2 Tbs crushed flaxseed
a good handful each of walnuts, hazelnuts and sunflower seeds whizzed in a food mixer until well ground but still some crunchy bits.
1/2 small tin of sweet corn (optional)
juice 1/2 lime
glug of EVO oil
1/2 tsp smoked paprika
1/4 tsp cumin
2 good pinches of oregano
a handful of chopped flatleaf parsley (or fresh coriander)
a dash or 2 of hot sauce.
Mash the beans well. Mix in all the ingredients and use your hands to combine everything thoroughly just as you would with a meat mixture. Leave mixture in the fridge covered for a couple of hours to allow the oats and flax to absorb moisture from the beans and other ingredients.
form into burger sized patties and shallow fry, bake or grill.
I served this on a mini baguette with shredded lettuce, sliced tomato, sliced jalepenos, mayo, mustard and brown sauce. This needs a napkin!
You can also make these into little rissoles and serve with a salad if you really want to virtue signal.