I absolutely love homemade veggie burgers!
Store bought ones are nice too – especially if you are in a hurry. But how would you feel about quick and easy homemade veggies burgers?
I have been looking around for good veggie burger recipes, some good and some not so good. The good news is these veggie burgers are extremely quick to make, easy to put together and they hold their shape. They taste great too! The chipotle chile powder adds more flavour than it does heat without making the burgers taste overly smoky. It might be worth trying some cheddar cheese in place of the parmesan. We paired the burgers with guacamole and fresh tomato, forgoing the mustard and ketchup, and it worked wonderfully with the burger’s seasonings. These burgers are easy enough to have come under my “do not have a lot of time to cook on a weeknight, because we have somewhere to go afterwards” meal category, and tasty enough for me to make them again.
Tonight we took the in-law’s dog Murphy for a walk. They are out of town and he is being boarded at a kennel. We figured it would be nice for him to a see a familiar face or two during his sojourn.
So, I got home from work, got the burgers started, ate and headed off to meet Murphy all before 6:30. That is fast!
I should mention that I adapted this recipe from the fantastic new cookbook that EPC and I picked up a couple of weeks ago, Lukas Volger’s Veggie Burgers Every Which Way. The book has received rave reviews and I am excited to try other recipes such as Beet and Brown Rice Burgers and Smoked Tofu Burgers. There are over 30 different burger recipes, many of which are gluten-free (12), vegan (15) or both (9).
Quick and Easy Veggie Burgers
1 1/2 cups of black beans
2 eggs, beaten
1/3 cup chopped cilantro
1/4 cup grated parmesan
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chili powder
Freshly ground pepper, 4 or so turns of the pepper mill
3/4 cup of whole wheat bread crumbs
- Mash the beans with a potato masher, add the eggs, cilantro, cheese, spices and salt and pepper.
- Preheat the oven to 375°C
- Add the bread crumbs and stir to mix. Let the mixture sit for about 10 minutes so the breadcrumbs can soak up the moisture.
- Moisten your hands and shape the burgers into four patties.
- Lightly spray your oven proof fry pan (I used cast iron) with oil and saute the burgers for 5 minutes or so on each side. You want them to brown and form a nice crust
- Transfer the pan into the oven and bake for 10 -15 minutes until heated through.
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As I type this the taste of tonight’s dinner is still lingering on my tongue.
A blend of indian spices, fried bread, and zesty coconut chutney are making me feel quite content as I contemplate the end of another weekend. We went to see The Flaming Lips in concert on Friday night (amazing!), picked up some carrots and Macintosh apples at the Farmer’s Market, hung out Famoso Neapolitan Pizzeria with friends for dinner on Saturday evening, and ran errands today. The weather was fantastic this weekend and it made it up to 27°C yesterday. I am glad I made time for a walk Saturday afternoon, because you can be certain this will be our last nice weekend. Although we were not too busy and managed to get lots of sleep, I was feeling low on energy when the time to cook dinner rolled around.
I like to make something a little special for Sunday’s supper, but today I did not want to make the effort. Luckily, I know myself enough to be in tune when laziness strikes and I had an easy dinner planned. Of course, once you taste it, you would have no idea it came together so quickly.
I also cheated a bit. I could make the wonderful Indian pan-fried flat bread from scratch, but why bother when I can pick up an instant dosa packet (they are gluten-free) at the Indian Grocer or Superstore and have the batter ready to go in about 5 minutes. I suppose if you were feeling extra lazy you could serve the filling rolled up in a tortilla, but it wouldn’t be the same. The delicious blend of lentil and rice flour is something that you don’t want to miss!
Dosa with Chickpea, Potato and Yam
1 potato, peeled, diced and boiled until tender (about 1 cup)
1 yam, peeled, diced and boiled until tender (about 1 cup)
1 small to medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon cayenne chili powder
1 14 ounce can diced tomatoes
1 19 ounce can chickpeas, drained and rinsed
3 tablespoons plain yogurt
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
- Peel, chop and boil the potato and yam for 15 minutes until tender. Drain and reserve.
- Saute onion and garlic on medium heat until softened, about 5 minutes
- Add cumin, coriander, garam masala, and cayenne and stir to coat
- Add tomatoes and cook, stirring occasionally for 5 minutes
- Add chickpeas, potatoes and yam. Mash the potatoes and yams while cooking for about 10 minutes until heated through.
- Stir in the yogurt, salt and cilantro. Remove from heat and set aside while you make the dosas.
- Dosas are easy, just follow the instructions on the box. Please use a non-stick pan and cook each dosa in a cooled pan. I run my pan under cool tap water between each dosa.
- When each dosa is ready spoon a couple spoonfuls of filling down the centre, roll up the sides and secure with a toothpick.
- I like to serve it with Aki’s Brand Coconut Chutney
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If you have been reading my posts for a while you know that EPC has a lot of favourite meals and generally loves the recipes I post here. In fact, the meal often has to pass the “husband taste test” before it is deemed blog-worthy.
I have been making Nigerian Kidney Bean Stew for a couple of years and it has certainly become top on EPC’s list. It is high up on my list too, because it is easy to make and is delicious and satisfying served over brown rice
I am feeling far too relaxed today to do much writing today, so I will keep it short and leave you with this wonderful recipe adapted from Madhur Jaffrey’s World Vegetarian.
Happy cooking and have a good week.
Nigerian Kidney Bean Stew with Peanut Sauce
2 cans of red kidney beans, rinsed well and drained
3 tablespoons of vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 green pepper, diced
2 teaspoons ground cumin
1 398 ml can of tomato sauce
1/4 teaspoon cayenne
1 tablespoon lemon juice
2 generous tablespoons peanut butter
1/3-2/3 teaspoon of salt to taste
- Heat oil in large pot over medium heat. Add the onions, garlic and green pepper and saute until the onion is translucent.
- Add the cumin and stir to coat the onion mixture
- Add the tomato sauce, cayenne, lemon juice and 1/2 cup water
- Stir well and simmer for 15 minutes
- Remove about 1/2 cup of liquid from the pot and reserve. Add the peanut butter to the reserved liquid and stir to mix. Return to the pot.
- Add the kidney beans and cook until heated through – about 10 minutes.
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Posted in gluten-free, Madhur Jaffrey, quick and easy, stews/one pot meals, vegan
Tagged kidney bean, Madhur Jafrey, Nigerian, peanut sauce, quick and easy, vegan, vegetarian