Food & Drinks

3x veggie burgers that even your love finds tasty

Hey friend, nice temperature, huh? As we speak, I'm just getting home from my Saturday round. farmers market. And before I dive into the kitchen, I want to share the following with you. Do you have a barbecue weekend planned like I do and are you, like me, not a real meat eater? These three veggie burgers are so delicious that even your boyfriend will leave the chops and chicken skewers alone.

1. Chickpea burgers

  • 1 teaspoon of paprika powder
  • 1 baked sweet potato
  • 70 grams of peas
  • 60 grams of cooked brown rice (long grain, Ekoplaza)
  • 60 grams of corn
  • 1 clove of garlic
  • 1 handful of fresh coriander
  • 1 handful of fresh parsley
  • 1 spring onion
  • 1 tablespoon curry powder
  • 1 tsp cumin
  • 1 tsp paprika powder
  • a pinch of salt and pepper

Sauce

  • 5 tbsp Greek yogurt
  • 1 tbsp harissa
  • the juice of 1/2 lime
  1. Preheat the oven to 200 degrees.
  2. Put all the ingredients in a blender and blend until it becomes a smooth mix.
  3. Form four burgers and place them on a baking sheet lined with parchment paper.
  4. Bake them in the oven for 20 minutes, flip them over, and bake for another 20 minutes on the other side.
  5. Serve with the yogurt sauce, avocado, and tomato.

2. Pumpkin burger with halloumi

  • 1/2 butternut squash
  • 1 shallot
  • 1 clove of garlic
  • 1/2 green pepper
  • 50 grams of oats
  • 25 grams of pumpkin seeds
  • 1 egg yolk from a large egg
  • 2 tbsp olive oil
  • a few sprigs of fresh coriander
  • freshly ground pepper and salt
  • 1 package of halloumi
  • a few lettuce leaves
  • tomato
  • 1 tablespoon tahini (sesame paste)
  • 4 tablespoons yogurt
  • the juice of half a lemon
  • chipotle pepper
  • pinch of salt
  1. Preheat the oven to 220 degrees.
  2. Cut the pumpkin into rough pieces.
  3. Also cut the onion and garlic into pieces.
  4. Place the vegetables in a baking dish and drizzle with olive oil, pepper, and salt.
  5. Roast the vegetables until tender in 40 minutes.
  6. Let the vegetables cool and then puree them in the blender.
  7. Add the egg, coriander, pumpkin seeds, and oats and mix very briefly (max 10 seconds) so you keep some texture.
  8. Chill the mixture in the fridge for an hour.
  9. Mix all the ingredients for the sauce.
  10. Take the pumpkin mixture out of the fridge and form four burgers with it.
  11. Heat some oil in the pan and fry the burgers until crispy.
  12. Meanwhile, grill the halloumi.
  13. Serve the burgers on a bun with the sauce, a slice of halloumi, tomato, and lettuce.

3. Lentil burger with mushrooms and goat cheese

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 pressed garlic cloves
  • 1 container of mushrooms of your choice
  • 150 grams of cooked Beluga lentils
  • 50 grams of oats or panko
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme
  • black pepper
  • salt
  • 1 beaten egg
  • soft goat cheese
  • arugula
  1. Heat a tablespoon of olive oil and sauté the onion and garlic until translucent.
  2. Put the oatmeal, mushrooms, lentils, mustard, and thyme in the blender and pulse until finely ground, but still retaining some texture.
  3. Put the mixture in a large bowl, add the onion mixture and the egg, and mix it with a spatula.
  4. Season with salt and pepper.
  5. Refrigerate the mixture for at least 1 hour and then form four patties.
  6. Heat a pan with olive oil and fry the patties until crispy.
  7. Serve the patties with a handful of arugula and crumble the goat cheese on top.