29 September, 2015
The All Veggie Burger
The All Veggie Burgers
Makes: 10
Ingredients:
- 1 small onion, finely diced
- 1 small red onion, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, finely diced
- 1/2 red capsicum, finely diced
- 2 small carrots, grated
- 1 small zucchini, grated
- 4 mushrooms, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 tablespoon tahini
- 1 teaspoon garlic salt
- 3/4 cup ground rice
- 1 egg
Method:
- Heat 1 tablespoon of rice bran oil in a non stick heavy based frying pan and fry off the onions, celery and garlic for approximately 3 minutes
- Add in the capsicum, carrot, zucchini and mushrooms and mix until well combined, add in 2 tablespoons of water and place the lid on the frying pan and allow to cook over medium heat for approximately 5 minutes
- Add in the spices and the tahini and stir until well combined and very aromatic
- Remove the vegetable “mince” from the frying pan and transfer to a mixing bowl and allow to cool
- Once cooled stir through the ground rice, egg and garlic salt until you have a thick mixture
- Heat 1 tablespoon of rice bran oil in the same frying pan over a medium heat and place 5 egg rings** in the frying pan (**see recipe notes)
- Spoon the mixture ensure you press down into each of the egg rings until full and cook for about 4 minutes until golden brown
- Use your tongs to remove the egg ring and then flip the veggie burger over and cook for another 4 minutes
- Transfer the veggie burger to some kitchen paper to drain before repeating the process with the remaining burger mixture.
Recipe Notes:
- If you are using metal egg rings you will need to lightly grease them however if you have silicon egg rings you can use without any preparation
- Store covered in the fridge to be used within 3 days
- The cooked burgers are able to be frozen and consumed within 6 months
- The picture below shows the Veggie Burger served with C4K Kitchen’s Tzatziki, lettuce and tomato in a Mission Red Quinoa wrap.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.