After various busy weekends of moving house and seeing friends I got the chance on Monday to spend a bit of quality time in the kitchen again.
A colleague recently recommended The Really Hungry Burger recipe by Anna Jones.
My experience of making veggie burgers is limited to a particularly frustrating lesson in school where instead of being given the chance to follow a veggie burger recipe I was forced to follow the same beef burger recipe as everyone else, just replacing minced beef for Quorn mince; needless to say this did not work and I imagine there were many ‘told you so’ glares at my teacher from my 14yearoldself.
In addition to this pointless food technology lesson I have never found veggie burgers very inspiring. I often prefer the meat substitute, ready-made Quorn or Soya burgers to the bean or vegetable based burgers in many recipes.
Partly this is down to texture, I think it is important that a veggie burger doesn’t squish out of the side of your bun when you bite into it, and vegetable and bean burgers are often too mushy for my taste. I also find many veggie burgers too heavily spiced; the classic spicy bean burger is not what I want in between my white sesame seed bun, plastic cheese, mayo and iceberg lettuce. Obviously this is down to personal preference, and maybe I’m a bit of a heathen in this respect, but I want something ‘meaty’ – savoury and with some texture.
As well as having a cool name The Really Hungry Burger appealed to me because ingredients-wise it seemed promising. Mushrooms, thyme, parsley, tahini and soy sauce – all earthy flavours and whilst some mushy beans are required to hold the mix together, the majority of the ‘filler’ is brown rice – great for texture.
I halved the recipe but otherwise followed it pretty much to the letter (I used breadcrumbs not oats).
I wasn’t disappointed, the burgers browned up really well in the oven and held together much better than other veggie burgers, the outside of them were toasty and had a nice chew. The flavour was great, however next time I would probably slightly reduce the lemon zest or possibly leave it out all together. It wasn’t an unpleasant flavour but again I would have preferred more of a deep earthly taste than the zestyness that the lemon provides.
I served them on classic burger buns with vegan (violife) cheese, avocado, red onion and tomato with sweet potato chips on the side. It’s a recipe I would definitely recommend you try and I’m excited to get out the ones I have in the freezer for a quick tea one evening. Thanks Anna!
Find the recipe here and give it a go! http://annajones.co.uk/recipe/really-hungry-burger