I’m pretty sure I’m the hugest veggie burger enthusiast any of my friends know, so I’m surprised it has taken me this long to put together my ultimate burger recipe. The thing is, I’m not picky with them at all. Whereas I’m extremely picky with my pizza or pasta, I’ll eat all veggie burgers very happily, and as long as it’s in between a bun, I’m pretty happy! My boyfriend, on the other hand, is the pickiest veggie burger eater I’ve ever come across, so I put this burger together with all of his restaurant-burger-criticisms in mind. Whereas I’m not hard to please, I do know when I’ve stumbled upon something amazing and this, my friends, is a pretty banging burger!
So what makes a banging burger? Well it all starts with a great patty, and a great veggie patty has to tastes like more than just beans and vegetables. Whilst I’m never at all after a meaty taste or texture, I do want something that is bursting with flavour and warmth. A banging burger then requires a whole lot of sauce! For this recipe, I used this green dream sauce (I told you, you can put it on anything) under the patty and homemade roasted cherry tomato ketchup on top. Although I’m pretty sure I say this about everything I post, this ketchup is my new favourite thing right now. It’s sweet and rich like the ketchup we all grew up loving, minus 10 weird ingredients or so. It’s so so easy to whip up, stores well, and makes everything taste so unbelievably good, especially this burger. A banging burger also calls for a banging bun. I used some sourdough buns from a bakery at the end of my street, but any good bun will do, so just see what you can find. And last but not least, a banging burger also calls for lots of extras… I stuffed my bun with some vegan cheese, sprouts, avocado and lettuce. Go to town!
A quick note on the patty. On my first try, I made it using one part butter beans and one part cauliflower. After trying an amazing burger at Cafe N in Copenhagen that was made out of potatoes and beans, I was dying to give it a go and loved it all the same. On the third try, I swapped the cauliflower/potatoes for sweet potatoes and had a winning patty again. So basically, you can use whichever you have on hand.
Banging Veggie Burgers with Roasted Tomato Ketchup
2 ½ cups cauliflower or potatoes (see quick note above)
2 cups butter beans
1 tbsp. olive oil
¼ tsp. sea salt
¼ tsp. paprika
¼ tsp cumin
2 cloves garlic, minced
1 spring onion, chopped
1 tbsp. lemon juice
1/3 cup chickpea flour
Pre-heat your oven to 180˚C. Then steam the cauliflower florets for about 10 minutes, until tender. Transfer the cauliflower into a food processor along with the butter beans, olive oil, salt, paprika, minced garlic, spring onion and lemon juice. Pulse the mixture for 1-2 minutes, until combined. Transfer the mixture to a bowl, add in the chickpea flour and fold until incorporated.
Divide the mixture into four portions and form them into patties. Place them on a lined baking tray and drizzle with olive oil and transfer into the heated oven. Bake them for 15 minutes and flip them around. If you’re using some plant based cheese top the patties with the cheese slices at this point, and let them bake for an additional 10 minutes.
Roasted Tomato Ketchup (makes about 1 cup)
3 cups mixed cherry tomatoes (about 450 grams)
1 tbsp. olive oil
¼ tsp. salt
1 tsp. maple syrup
1 tsp. apple cider vinegar
Pre-heat your oven to 180˚. Cut the cherry tomatoes in half and transfer them to a lined baking sheet. Drizzle them with the olive oil and salt, and place them in the oven to roast for about 40 minutes, until bubbling and golden. Transfer them and all of the juices into your blender or food processor, along with the maple syrup and apple cider vinegar. Blend until smooth. Adjust for seasoning and transfer the ketchup to a jar. Transfer the ketchup into your fridge to store once it’s completely cool, and keep for up to 2 weeks.
Put it all together. Spread the bottom with this sauce, add some greens, add the patty, ketchup and sprouts. Enjoy!