Veggie-burgers have an awful reputation — with good reason. They usually fall in two deeply unsatisfying categories
- Creepy meat substitutes, which try and imitate beef texture, that taste utterly foul
- Soft and squiggy lumps, with the consistency of a fish cake, that slide out of the bun
As a fair-weather vegetarian I miss a proper burger, the kind you can put in a bun and eat without it squeezing out the sides or tasting like soggy cardboard. With summer fast approaching i’ve been on the hunt for a decent veggie burger recipe that’ll BBQ well. I found it in this BBC recipe which i’ve adapted each time i’ve cooked it over the last couple of months.
I like this dish a lot because it’s a combination of fresh and spicy flavours, but at the same time mostly ingredients you can either dig out of a cupboard or find in a local shop. Side note, they also freeze rather well too.
- 1 pack halloumi cheese
- 300g chickpeas (1½ cans, ish)
- 2 tsp ground cumin
- 1 handfull fresh coriander
- 2 green chillies
- 2 garlic cloves
- ½ a small bunch spring onions
- salt & pepper
- Plain flour
Smush together everything bar the halloumi in a big bowl. The original recipe recommended using a blender, I didn’t have one so I used a potato masher then fork and beat it till it was well mixed. Rather than finely chopping the halloumi it’s much easier to grate it. You want to aim for a clumpy texture that binds together well
On a floured board form the mixture into burgers, about 8 or so. Watch out for an interfering kitten trying to help. At this point you could cook them straight away but i’d recommend popping them in the fridge for a little while. I tend fry them in a hot heavy bottom pan until golden on both sides, then give them a minute or two to cool before serving in a pita with salad/humus. OK, so not technically burger, but you could serve it in a bun if you like.