Mega veggie burger | Vegetable recipes | Jamie Oliver (2024)

FAQs

How does Jamie Oliver make veggie burgers? ›

Method. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture ...

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

Soy protein is still the plant protein that delivers the most meat-like taste and texture.

Plant-based burgers don't contain the same type of fresh vegetables as veggie burgers. They are made in labs and contain highly processed ingredients such as soy protein concentrate. If you've ever seen the word “Impossible” before the word burger on a restaurant's menu, you're looking at a plant-based burger.

Raw vegetables, while delicious, hold a lot of water. And when added to veggie burgers, these vegetables release all that moisture during cooking, which can make for an especially mushy burger.

For the everyday meal, I just use parsley or thyme, and top with caramelized onions, arugula, and avocado. For a Mediterranean flavor, cilantro and mint. For a French touch, tarragon. The porto can also be switched for another liquor or wine.

If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.

Rice. While cooked rice won't work for fried foods since it can't get crispy, both cooked and uncooked rice is great as a binding agent for things like meatloaf, meatballs, or veggie burgers.

Chia seeds work as a great egg replacer. 2 tablespoon of Chia Seeds soaked in 3 tablespoon of water is the equivalent of one egg.

What is the best binder for burgers? ›

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

“Some veggie burgers have plenty of nutritional benefits and taste great, but may be low in protein. You can make up the difference with protein-rich sides such as beans and legumes,” she says.

A veggie burger can have grains, beans, nuts, fungi like mushrooms, vegetables, spices, herbs & a binding ingredient like bread crumbs that are formed to patties. These veggie patties are loaded on to buns, topped with lettuce, onions, tomatoes, pickled vegetables & a special burger sauce.

A veggie burger is a hamburger made with a patty that does not contain meat, or the patty of such a hamburger. The patty may be made from ingredients like beans (especially soybeans and tofu), nuts, grains, seeds, or fungi such as mushrooms or mycoprotein.

Description. The vegetarian-based burger contains a battered and breaded patty which is made of peas, corn, carrots, green beans, onions, potatoes, rice and spices, served in a sesame toasted bun with eggless mayonnaise and lettuce.