Homemade Veggie Burger Recipe

Easy Homemade Veggie Burger Recipe

If you’re looking for a tasty diversion from your usual meals, this veggie burger is it! Can’t seem to get enough of these this week. I adapted the recipe below from food blogger The First Mess.

Homemade Veggie Burger Recipe

INGREDIENTS
2 medium [to small] potatoes
1/2 cup dried split peas [I used green peas]
1 large carrot, shredded
1/2 teaspoon turmeric
1/8 cup flour [I used GF flour]
1/4 cup oatmeal [I used GF rolled oats]
1/2 teaspoon lime juice
1/4 teaspoon soy sauce [or GF tamari soy sauce]
small handful of fresh basil and fresh parsley, chopped
salt and pepper to taste
coconut or olive oil for cooking

DIRECTIONS
Boil and mash potatoes. Cook peas according to package directions. Combine potatoes, peas, carrots, spices and fresh herbs, soy sauce, lime juice, oatmeal and flour in a bowl and mix well.

When the mixture is cool enough to touch, form it into 5 to 6 patties depending on the size you want. Place patties on a sturdy silicone mat or baking sheet, cover them with plastic wrap, and put them in the fridge for at least 2 hours.

Preheat oven to 300 and place an empty baking sheet inside. Heat a frying pan over medium high. Add a tablespoon or so of oil to the pan. Fry each patty for 2 minutes a side until golden brown. Place the patties in the oven to keep them warm while you’re frying the remaining patties. Add more oil to the pan if you need to.

Notes:
I made these patties and cooked one a day for lunch; no need to turn the oven on then to keep the whole batch warm. I ate one on a regular bun with lettuce, spicy mustard, and ketchup: delicious. I ate the rest on lightly toasted GF corn tortilla with the same toppings: excellent. You could eat them in a lettuce wrap too.

The consistency of my first batch was a bit soft. It fried up well but the center of the patty didn’t have the regular firmness of a veggie patty or regular burger. They were creamy inside with a crispy exterior, but I loved them. Less cooking time on the peas and potatoes probably would have made the batch firmer. Laura, the original recipe creator, has good tips on the consistency of the mixture.

These would also make a nice breakfast with a side of eggs and sautéd greens!

Your go-to recipe?

What recipe have you made over and over this summer? I’d love your recipe suggestions for the last few weeks of summer. Feel free to leave your suggestions in the comments or email me at alysa@kitchenfellowship.com.

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