Posted in Recipes

Veggie Burger

I food experimented today. Oh boy! The initial batch of planned 5 to 6 somehow snowballed providing more than 2kg of burgers. Well, I guess I am going to freeze them and have quick and healthy snacks to the ready.

Experiment report:

200gr butter beans (soaked over night and then boiled for 20 min)

I left the water in which I boiled the beans in the pot and added polenta (approximately 1,5 cups)

Oh yes and 3 pinches salt

So I let this all cool down for several hours and then used my blender to mash it all up

After this I added flour (this time bread flour but next time I will try wholemeal) so this is where the measurements get a bit wonky because I had to keep adding the stuff. I ended up using about 400 grams.

Next step:

1,2 carrots —crate’em baby

1,2 celery stick —cut in small pieces

1/2 leek —cut into small pieces ( I recommend cut along the leek in the middle, then quarter and then slice against the growth)

1/2 red onion

1 tablespoon Italien herbs

1 teaspoon marjoram

1/2 teaspoon caraway seeds (ground)

and more salt

2 tablespoon paprika

So mix this all under the dough prepared from the beans, polenta and flour

Now the cooking part

So I put olive oil in my trusted heavy cast iron pan

heated it

then take out pieces from the dough and form burger shapes

put those into the hot oil

fry for 1 minute each side

Final Haul

I then laid the ‘pre-fried’ burgers onto pizza trays

Put those into the oven

and baked at 220ºC with hot air fan on for about 10-15 minutes

this way the burgers will not be as greasy as if you fried them until they are done

Now you can dug in!—Uhm, almost…

Serve with dips:

Yoghurt (mixed with salt, fresh herbs)

and/or my favourite

Mix equal parts Roasted Sesame Oil & Soy Sauce

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