THE WORLD’S BEST VEGGIE BURGER

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Whoa! Hold your horses, please! Before you could say anything about the recipe name, hear me out. Being an almost vegetarian, currently living in the burger capital of the world (not LA, but USA); having been brought up in the almost immigrant city of India (Bangalore) and having done a wee bit of world travel (part, airport stopovers 😛 ) , I have had my fair share of  veggie burgers. Does this one, knock the socks off all of them? Hell Yeah! So, yes! I will be calling my recipe, The World’s Best Veggie Burger. Hands Down!

world's best veggie burger

I have this pet peeve that when something is called veggie, it should not just mean vegetarian but it should have a whole lot of vegetables in it (weird, I know but who isn’t ). Say, my burger patty is made up of chickpeas and soy chunks (I’ll get to this one later) neither of which is technically a “vegetable”. So shouldn’t it be the vegetarian burger vs the veggie burger? So, I started to look online for the commonly accepted terminology and the result you see is as in the recipe name.

My search led me to this write-up on a website called Cooking Light. I couldn’t have put it better myself. So, I quote (edited to keep it short), “Veggie burgers can be made with chickpeas, beans, potatoes, any other vegetable that can be mashed and formed into a patty. And made right, they’re delicious—but fragile. Even with binders like breadcrumbs, oats, or egg whites, the patties tend to be delicate things that don’t fare well on the grill. Unless you’re using whole Portobello mushrooms as the “patties”, you’re likely to have more success cooking your veggie burgers on the stove-top or under the broiler, then flipping them very carefully when the time comes. Commercial patties tend to be more robust, of course, but we’re talking about homemade versions here”

World's best veggie burger

Crisp and clear! O……K… Coming back to the world’s best veggie burger, I haven’t used any binder (because I dint want to increase the number of patties, it’s just the two of us eating!) while shaping the patty which made it insanely difficult to flip them. To avoid that and make it convenient for you, my reader (I feel you guys!), I have included a binder in the recipe.

World's best veggie burger

The soy chunks? Easily available at the Indian store down the street but I have linked it to Amazon nevertheless. Don’t worry vegetarians who do not eat it because it looks like meat, you can’t see it in here. Don’t worry non-vegetarians who do not eat it because it looks so much like meat but just is not, you won’t see it in here! 😀 I wouldn’t call it the World’s best veggie burger if I didn’t think it would appeal to one and all.

World's best veggie burger

So, here’s the recipe for the

World’s Best Veggie Burger

THE WORLD’S BEST VEGGIE BURGER

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

8-10 patties (depends on the size)

THE WORLD’S BEST VEGGIE BURGER

Ingredients

    For the patties
  • 1 1/2 cup boiled chickpeas
  • 1 cup minced soy chunks (read ahead for instructions)
  • 1/2 cup binder (mashed potatoes, cooked rice, bread crumbs or oats)
  • Salt to taste
  • 1-2 tsp paprika (red chili powder)
  • 1 clove garlic
  • 1/2 cup chopped celery
  • Oil for roasting the patties
  • For the burgers –Quantities not mentioned because it a personal choice
  • Lettuce leaves
  • Slices of cheese
  • Tomatoes sliced
  • Onions sliced (I used white onions and have placed some red cabbage shreds for photography purposes only)
  • Sour cream (about 1/2 cup)
  • Burger buns

Directions

  1. For the boiled chickpeas, soak 1 cup dried chickpeas overnight; or use the canned ones. Cook them (using a pressure cooker or slow cooker) until soft.
  2. Mash the chickpeas using hand or food processor or a potato masher and set aside.
  3. The binding agent of your choice can be mashed up along with the chickpeas.
  4. The soy chunks have to be soaked in warm water for about an hour. Strain them and squeeze out as much water as possible.
  5. Throw them into the food processor/blender along with the celery and garlic.
  6. Give it a whirr. Once the soy chunks are crudely minced, add them in with the chickpeas.
  7. Add the paprika, salt and mix everything well.
  8. Shape them into patties.
  9. Heat a tsp of oil in a pan. Place the patties in carefully. Let them roast for about 2 min or until you start seeing golden rim from underneath.
  10. Flip carefully. Repeat procedure to golden roast the other side too. Once all the patties are done, start assembling the burgers.
  11. Place the ingredients one half of the bun in this order: lettuce leaf, cheese slice, tomato slices, patty, sliced onions, 1 tsp of sour cream.
  12. Close the bun and enjoy.

My Take:

The no of tomato and onion slices you add to your burger is a personal choice. I like my tomatoes more in number. For a fist sized bun, I added about 3 tomato slices and 1 slice of onion broken into rings.

The sour cream on top can be substituted with mayo, or yogurt for a low fat version.

Yummily Yours'

Prash

http://yummilyyours.com/worlds-best-veggie-burger/

 

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20 Comments

  1. nice recipe and lovely clicks

  2. so healthy and tasty patties

  3. Delicious veggie burger love it.

  4. Thanks for ‘finally’ visiting my blog and leaving your thoughts 🙂 I am glad you did that coz that have me the opportunity to visit your lovely space! I am looking forward to seeing you again at my blog.

    The burgers sound not just delish but also very healthy. Its a wonderful burger option for vegetarians. Thanks for sharing.

    Expect regular visits from me here 😀

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  6. Agree!! Yours are the best burgers in the world 🙂

  7. This is really awesum…….delicious burger!

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  9. Would love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big sites. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

  10. What a delicious looking burger! I just found your blog on Pinterest. You’ve been “liked” and “followed” and this recipe has been Pinned & Stumbled!

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  12. Blanca Robledo-Atwood

    Hello Prash,
    Are these veggie burgers O.K. to cook in a charcoal grill? Are they strong enough to flip?
    I’m thinking about making them for a party with friends.

    • Hey Blanca, I wouldn’t recommend a grill for these. But addition of mashed potatoes and some corn starch (if required) will do the trick and make them strong enough for a flip. Happy party-ing to you! 🙂

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