Since giving up sugar I’m no longer buying any frozen foods apart from the occasional pack of vegetables, fruit or fish. I have to admit I used to love a frozen veggie burger because they were a super quick and easy meal to make on a busy day.
At the weekend I was looking for different mid week meat-free meal ideas and I thought about making my own veggie burger. I have been trying to entice my son into eating more vegetables. It’s not one of his favourite pastimes. Therefore I have had to find ways of hiding it in his food. These burgers with a little bit of cheese on top were gobbled up so I was very pleased with my creation.
Sadly I have to admit that this is not as quick as pulling it out of the freezer. However, it is so much more satisfying to make your own. If you do not have a lot of time you could make them up at the weekend or when you do have more time and then defrost them in the fridge overnight before use.
We all know that eating your vegetables is good for you and I’m a firm believer that we should all be eating a lot more than five a day. If you look at eastern cultures they are eating plenty of fruits and vegetables. A few of these people are living well into their hundreds without too many health problems.
So let’s start eating more veg and forget the five a day rule. Although these burgers are not a speedy meal to make they are delicious. Also, if planned in advance they could be a speed meal. Below is everything you need to get started.
- Roasting tray
- Chopping board
- Sharp knife
- Sauce pan
- Frying pan
- Mixing bowl
- Potato masher
- Potatoes x 500g
- Onion x 1 medium
- Carrot x 1 medium
- Courgette x 1 medium
- Yellow pepper x 1 medium
- Egg x 1 medium
- Brown rice flour x 4 tbsp
- Mixed herbs x 1 tsp
- Salt and pepper to taste
- Coconut oil or olive oil x 2 heaped tsp
- Cheese x 100g grated (for the topping)
- Preheat the oven to 180º (with the roasting tray if cooking them immediately and not freezing them).
- Start by peeling and chopping your potatoes.
- Put a saucepan of water on the hob and bring to the boil.
- Place the chopped potatoes in the pan and boil for about 10 minutes.
- Meanwhile, chop the onion and pepper and peel the carrots and grate the carrot and courgette.
- Then heat the oil on a medium heat in the frying pan and begin to fry the onions until they start to soften.
- Add the grated carrot, courgette and yellow pepper to the pan.
- Fry for a further five minutes or until the onion starts to caramelise.
- Remove the potatoes from the heat after the ten minutes and drain them through the colander.
- Next add the potatoes and vegetables to the mixing bowl and mash.
- Once the veg is nicely mashed together then add the egg, brown rice flour and mixed herbs to the mixture and season to taste.
- Take the roasting tray out of the oven and add the other tsp of oil in.
- Spread evenly and then shape the mixture into four large burgers or eight small ones and put them in the tray.
- Finally grate the cheese and add to the tops of the burgers and put in the preheated oven for 20 – 25 minutes.
Yesterday I served these with some homemade beef stock beans which my son ate as well. Extremely pleased with this dinner creation. If you are feeling creative you could try it with different vegetables or whatever you have leftover in the fridge. Next time I might try these with sweet potato. If you do find a different recipe that is yummy delicious then let me know and enjoy.