Burgers are possibly one of the best foods invented. Universally accepted as a delicious meal, they aren’t always that nutritious. Welcome into the picture, this Spring Veggie Burger. Simple to make, incredibly delicious and packed full of greens, it’s definitely the best of both worlds! I think veggie burgers are one of those meals that you can feed to people who aren’t vegetarian or vegan and they will still really enjoy their meal and be satisfied afterwards.
The Spring Veggie Burger itself isn’t exactly shying away from the fact it’s packed full of vegetables, it’s pretty green! But that really doesn’t detract from it’s delicious taste. I’ve filled mine with cumin and spicy spices, but the spices could so easily be mixed up and changed. You could make this Italian by adding things like basil, or Mexican by adding tabasco for example. Next time I make it I think I’ll probably go down the basil route.
When I was younger, like 4 or 5 I use to love eating burgers because I use to love making them from scratch. Making these burgers really brought back those kinds of memories. Your hands get messy from making the patty shapes, and it feels pretty therapeutic throughout. The only thing I will say, is that your hands get SO COLD! Seriously, so many of the ingredients are made from frozen it probably seems obvious to everyone but me! But SO COLD!
I served my spring veggie burgers on a wholemeal roll with some cheese from Tyne Chease. I’ve written a slightly longer review here, however if you don’t eat dairy, or you’re trying to cut down this is by far the best dairy alternative I have found. I tried it out on someone who is a self-confessed cheese-addict, and the verdict was a very good one. Check out my full review if you’re interested.
I’ve called these burgers “Spring Veggie Burgers” but I think they work all year round. I’ll be honest I am trying to eat more seasonally at the moment, but frozen veg is in season all year round right?! (I realise it really doesn’t work like this), but my point is, In the UK the ingredients are easy to source year round with I think is a major plus point. I think it would also be really easy to substitute the ingredients in this with anything that might be in season.
- 200g frozen peas
- 200g frozen sweetcorn
- 200g frozen broad beans
- 1 bunch fresh coriander
- 100g flour (I used wholemeal spelt)
- 2 tsp cumin
- 2 tsp cayenne pepper
- 2 tsp curry powder
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
- Oil for frying (I use sesame oil)
- Salt and pepper to taste
- Diary-free cheese
- Measure out frozen vegetables, leave to thaw for ten minutes
- In your blender put the vegetables, flour, coriander and spices
- Blitz until well combined (you may need to add water part way throw depending on the power of your blender)
- Stir in your seeds
- Shape the mixture into burger patties (watch out, it's cold) and place on floured baking tray
- Put the burgers in the freezer for ten minutes to firm up
- Lightly fry the burgers until brown on both sides, be careful not to flip too soon or they may lose their shape
- Serve with salad and buns and enjoy!