When veggie burgers first became a popular food item, their taste often left much to be desired. Now, however, gourmet chefs have learned how to cook veggie burgers that are savory and able to maintain the appropriate texture. You don’t have to go out to a restaurant to get a great veggie burger, though. With this recipe, you can make them in your own kitchen. You don’t need many ingredients to make a great tasting veggie burger, and you’ll save a lot of money.
Dry and mash lentils or chickpeas as a base. Separate chickpeas into two batches. Puree one half with a little flour and baking powder. Roughly chop the second batch. This process helps the veggie burgers from becoming mushy.
Many recipes call for black beans, but the lentils and chickpeas have a milder flavor that won’t overpower the burger as a whole.
Sauté leeks and garlic in oil. You can also sauté and add celery. Roast eggplant and mushrooms until deeply browned. Chop all ingredients from Step 2 in a food processor.
Leeks are preferable to other types of onions, and they provide a mild flavor that blends well into the background. Eggplant is a surprise vegetable that helps hold the patty together, and mushrooms add a punch of flavor in a very similar manner as meat.
Add cashews and pine nuts to the food processor for extra texture and flavor. For even more flavor, add some marmite to the mix. Marmite has a very strong flavor, so only a little bit is needed.
Add barley and breadcrumbs to help the mixture stay together. Cook immediately after adding the breadcrumbs.
Divide mixture into about four patties. Grill patties on foil for about eight minutes. Flip the patties and grill for eight more minutes. To bake the patties, place them on a baking sheet and bake for 10 minutes on each side.
Whether you’re a vegan, vegetarian, have health restrictions or just plain like veggie burgers, this recipe is bound to make them a popular meal in your home.
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