Smoky Vegetable Burgers that are super simple to make.
These smoky vegetable burgers are perfect for all year round. You can take them to a barbecue, or you can have them on a cold winter’s evening. Stack them up in a bun with salad and your favourite dressing. Have them with some roast vegetables and your favourite pickles. Obviously, the options are endless. Also wonderful is the fact that they freeze really well. Put them in layers in a container and just take out what you need each time.
They’ll fill you up for longer because they’re loaded with fibre. Protein gets a great rating with them too! Even if you have a die hard meat eater in the family, don’t worry! These are known to please even those sceptics.
Some notes about the recipe
Don’t be put off by the long list of ingredients. You can buy all the beans in one mixed pack. It’s just that I had to list all the different beans to be able to do the nutrition calculations. Soak them overnight with 2 teaspoons of bicarb of soda, then rinse them well. This removes the oligosaccharides which often give people that embarrassing side effect of excess gas. Cooking them is simple. 12 minutes in a pressure cooker, or 25 minutes on the stove top. If you are in a hurry, replace with tinned beans.
This smoky vegetable burger recipe also makes a great filling for the vegetarian sausage rolls.
Smoky Vegetable burger
- food processor
- mixing bowl
- large fry pan
- 1/2` cup kidney beans soaked and cooked
- 1/5 cup black eye beans soaked and cooked
- 1/5 cup mung beans soaked and cooked
- 1/5 cup adzuki beans soaked and cooked
- 1/5 cup soya beans soaked and cooked
- 1/5 cup faba beans soaked and cooked
- 200 grams feta
- 1 cup pesto
- 3 eggs
- 1/2 cup walnuts
- 2 cup rolled oats
- 2 tbsp smoked paprika
- 2 tbsp hot bbq spice mix
- 1 tbsp turmeric
- 2 tsp vegetable stock powder
- Put rolled oats and spices into food processor and pulse until fine breadcrumbs, and put into mixing bowl.
- Process walnuts lightly, so that there are still some larger pieces, then add to oats
- Process all beans with the eggs, and add to mixing bowl.
- Add feta, and pesto to the bowl and mix thoroughly. Chill in fridge for 20 minutes.
- Heat a large fry pan, drizzle a small amount of olive oil in to prevent them sticking, and cook in batches for 3 minutes each side.