These burgers are very quick to make once you have the ingredients assembled. They can of course, be eaten at any time, but it’s a good idea to make up a batch and freeze them ready for when the sun comes out and you can whisk out the bbq! They also cook well from frozen. Get out the rolls, bbq sauce and coleslaw and enjoy!
These recipes are all suitable or can be made suitable for vegan and gluten free diet.
Beetroot and Nut Burgers
- 2 medium beetroots, boiled in their skins until soft
- 4oz/100g nuts (try hazlenuts or mixed nuts)
- 4oz/100g porage oats or rice flakes
- 1 tblsp tomato puree
- 1 tblsp vegetarian Worcester sauce (or soy sauce)
- 1 tsp dried oregano
- handful of parsley, chopped
- salt and black pepper to taste
- Coarse cornmeal (or flour)
- Olive oil to coat
Peel the beetroots when cold enough to handle. Put the beetroot, walnuts and Worcester sauce in a food processor and blend until smooth. You many need to add more liquid at this stage – you want the mixture to be wet, but not runny – so add water or stock a small amount at a time.
Tip the mix into a bowl and add the other ingredients. Stir well to combine, adjusting liquid and oats if necessary – the mixture should be moist, but firm. Chill in the fridge for 1 hour.
Shape the mix into burgers. Spread the cornmeal on a plate, then roll the burgers in the meal to coat. Brush olive oil lightly over the burgers.
You can then either grill or fry the burgers at home or cook outside on a barbecue.
Butter Bean and Brazil Nut Burgers
- 1lb/400g cooked butter beans
- 4oz/100g brazil nuts
- 1tbls olive oil
- 1/2 tsp marmite/vegemite/yeast extract stirred into 1 tbls boiling water.
- 1 tsp ground coriander
- 1 tsp cumin
- Salt and pepper to taste
- Water or egg
- Fine cornmeal
Mix the beans, nuts and marmite mix in food processor. Mix in the herbs and seasonings and add a little water if necessary to make a moist mix. Let the mixture stand for around half an hour.
Shape into small burgers, dip in water or egg and then dip into the cornmeal. Fry the burgers in the hot oil.
- 4oz / 110g onion, chopped
- 4oz / 110g carrot chopped
- 4oz / 110g celery
- 2tsp tomato puree
- 1tbls soy sauce
- 2tsp mixed herbs
- 8oz / 225g walnuts
- 8oz / 225g tofu
- 8oz / 225g cooked rice
- 2floz / 60ml vegetable stock
- Salt and black pepper to taste
Put all the ingredients in a food processor or mixer and blend. You may have to do this in batches. Tip into a bowl and squash the mixture together.
Leave the mixture to rest for 5 minutes before forming into burgers with floured hands.
Cook on a hot barbecue, turning after about 5 minutes, or shallow fry them in hot oil.
Anne O’Connell is a food and travel writer, author of Early Vegetarian Recipes. She also runs Hollyfoods, a small food company selling locally at fairs around London.