I’ve been on a quest to make the perfect veggie burger (or at least a very good one). I’ve basically found out that it’s quite easy. There’s a science to making the mix, and if you stick to it, it tends to work: mix a vegetable with a grain and a protein, add an egg, get it to the right consistency with panko and you’re done. The next thing is cooking: even if you ultimately plan to fry the burgers, start them off in the oven and they are far less likely to disintegrate.
So anyway, successful burgers so far have included Beetroot (veg), Feta (protein) and quinoa (grain), cauliflowerish ones, brocolli and canneloni beans. But the best have been these ones, but slightly adapted.
• firm tofu – half a packet
• 70g panko breadcrumbs
• 1/2 tsp miso paste (I use way more, more like a tablespoon)
• 1/2 tbsp mayonnaise (1 tablespoon)
• worcestershire sauce (Bulldog brand fruit sauce)
• 50g boiled edamame
• 1 carrot (a LARGE carrot)
• 1/4 onion (or a couple of shallots)
• 1 egg
I follow the recipe pretty much: mix the panko and the tofu until smooth, dice the carot and onion and saute, steam edamame beans briefly, then shell them, and (when the cooked stuff is cool) mix it all together. Divide into four patties, gently lift them onto a piece of baking parchment, cook in the oven for about ten minutes, then finish them by frying in olive oil.
These burgers are delicious served in a bun with kewpie mayonnaise, more Bulldog brand fruit sauce, and loads of roast sweet potato chips*. In the photo below, i’ve served them with THE BEST kimchi I’ve made ever, roast, gratinated purple sprouting and a bit of salad. They were nicer with the sweet potato, sweet potato really made them pop. I wonder whether they’d be good with tempura sweet potato next time.
- Cut potatos (skin on) into 1.5cm wide chips, toss in oil, sprinkle with Korean chilli flakes and salt and stick in the overn for 20ish minutes at 180c