Tantalise your tastebuds with a veggie burger recipe that’s not only rich in nutrients, but also dense in delicious flavours. It’s an eclectic blend of favourites like garlic with a Moroccan twist, to bring some zing to your palate. If you’re a fan of low-carb eating, simply replace your bread roll with mushroom steaks.
Follow the recipe for a delicious meat-free meal.
Best Veggie Burgers
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 ground cumin
1/4 teaspoon cayenne
400g can lentils, drained and rinsed
400g can chickpeas, drained and rinsed
1 tablespoon tahini paste
2 tablespoons freshly chopped parsley
1 large organic egg, beaten
100g fresh breadcrumbs
100g grated Gruyère
100g feta, crumbled
plain flour, for dusting
salt and freshly ground black pepper
to serve (these are suggestions, get creative and improvise!)
Garnish of your choice
Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.
Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses.
Mix together using your hands and season well with salt and freshly ground black pepper. Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.
Serve in toasted buns with lettuce, tomatoes, onions and avocados and a dollop of soured cream, ketchup or mayonnaise and pickles of your choice.
Grilled Cinnamon & Cayenne Sweet Potato Fries
Author: A Bachelor & His Grill
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins
3-4 large sweet potatoes
2-3 tablespoons canola oil
1 teaspoon cinnamon
2 tablespoons brown sugar
½ teaspoon cayenne powder
1 teaspoon granulated garlic powder
Coarse salt & ground black peppercorn, to taste
Preheat oven to 400 & grill to HOT.
Bake whole potato on oven rack for 10-15 minutes.
Pull potato from oven & cut potatoes length-wise in ⅛s.
In medium bowl toss potato fries with oil & seasonings, until coated liberally.
Lay slices of sweet potato over direct, high heat.
Grill each side for 3-4 Minutes, or until Char marks well defined, basting intermittently with additional oil.
Pull from grill & rest for 3-5 minutes on wire cooling rack. Plate. Season additionally to taste. Devour.