A quick note for preparation of these vegetable burgers is that the finer you chop and mash the ingredients, then the easier the burgers will come together. It means they won’t fall apart during cooking, so make sure you do take the time over this because it will mean less work for you in the end.
Use this recipe and then add the appropriate spices for your taste-buds. You could use Mexican flavours, Indian flavours. You can either fry them as you would normal burgers or drop them into hot fat and deep-fry, sort of how you would cook an onion bhaji. Try these with a thickly chopped tomato salsa served hot or cold. The simpler the flavours, the better, as your veggie burgers will have bucket-loads of flavour.
Method of Preparation:
Put together the onions, leeks and carrots and blend them together finely. Fry these off in a small amount of olive oil until translucent. Mince the garlic and then add this into the vegetable mixture.
Tip all of this out onto some kitchen towel and pat all of the moisture and oil from it.
Halve the pepper and deseed it. Get rid of all the white bits.
Chop the pepper into small pieces.
Chop the mushrooms into equal sized pieces and fry these together.
Next, blend the mushrooms, pepper, onions, leeks, carrots, garlic, kidney beans, flour and oats together.
The best way to cook is to chill for a good hour beforehand. Use your hands to scoop the mixture out and mould it into patties. Use the egg to bind it all together before doing this and also add the Worcestershire sauce and soy sauce in. Use more or less of these depending on the consistency of the patties and the ease at which they are sticking together.
If they are falling apart, your best bet is to oven cook them with a spritz of olive oil at a temperature of around 200C for twenty minutes. They will be golden brown in no time.
If they are sticking together okay then use the frying method or the deep fat frying method.
These are delicious served hot with a soft white roll.