Veggie Burgers

20180322_20185520180322_130605Having lived 17 years on a boat, most of my favourite recipes became Americanised, ie, using cup measures rather than scales. Digital scales just don’t work on a boat at anchor, let alone under way, a sloop moves too much :-). Now maybe if we’d lived on a cat?

I’ve been trying to perfect my veggie burger recipe for a while, this is my current version;

Serves 4 people..

1 cup of very finely diced aubergine (eggplant)

3/4 cup very finely diced onion

4 cloves of garlic, put through a press

a good pinch of salt, and some freshly ground black pepper

Fry all of the above with about 2 tbsp olive oil, 8 mins

Meanwhile, process or mash 2 cups of canned black beans or chickpeas (garbanzo)

Add this to your fried vegetables above…

Also in a food processor, finely chop a cup of raw beetroot (beet). Peel it first.

Add this to your veg and beans mix. Sprinkle with; 1 1/2 level teaspoons ground cumin, a pinch of pure chilli powder, and a shake of smoked paprika. Adjust seasoning to taste, then add bind with a raw egg.

Make 8 burgers, chill them in the fridge for at least a couple of hours

To cook; preheat oven to 375,place now chilled burgers on a greased tray, brush the tops with a little oil, and bake for 35-40 mins. Alternatively, if you want them a bit crispier, pan fry for about 4 mins each side.

Serve on a roll (bun) with home made mayo, a big green salad, and an ice-cold beer!

To freeze; bake in the oven as above for 20 mins, cool, then freeze. Reheat from frozen 25-35 minutes.

They are tasty but crumbly….suggestions anyone?!!!!

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