Beef burgers are always a good option, but if you are looking for a great vegetarian alternative, then this is the perfect recipe! Even though there are a number of options for ready-made vegetarian burgers, I felt that I wanted a patty that has small pieces of vegetables in it rather than soy proteins, which is what originally inspired me to develop this recipe. As such, I really recommend trying this burger out if you are looking for a patty made from a vegetable base!
3 tablespoons olive oil
4 cups cauliflower florets
1 red pepper, seeded and diced
1 carrot, peeled and diced
1/2 cup butternut squash, peeled and diced
1/2 teaspoon salt
2-3 cups water
1 cup cooked fonio (link to purchase) (cook as directed on the package)
Flaxseed mixture ( to replace eggs. Directions below)
Salt and pepper
4 tablespoons butter
Fried parsley leaves (see below)
Pickled shallots ( see below)
Brioche buns, toasted
Yields: serving for 4
Prep Time: 45 minutes.
Cook Time: 16 minutes
In a saucepan heat the oil.
Add the cauliflower, red pepper, carrots, butternut squash, salt and 2 cups of the water.
Cook over medium heat until the vegetables become tender. Add more water if needed.
As the vegetables become tender, begin to mash the mixture, until it becomes a relatively smooth puree, with a few pieces of vegetable remaining untouched so as not to over-mash the puree.
Remove from the saucepan.
Place the mixture in a bowl and add the cooked fonio. Mix with a fork to combine.
Make the flaxseed mixture: in a small bowl, place 1 tablespoon ground flaxseed with 3 tablespoons water. Mix to combine and set it aside for 5 minutes.
Add the flaxseed to the vegetable mixture. Season to taste.
Form into patties.
Wrap with plastic wrap and place in the refrigerator for at least 3 hours or overnight.
When ready to cook, melt the butter in a saucepan.
Remove the plastic wrap and place in the saucepan to fry in batches, cooking each side for about 8 minutes.
To serve, place on a buttered brioche bun and garnish with the pickled shallots, fried parsley and labneh peri-peri sauce.
1/2 cup vegetable oil
Handful of parsley leaves
Before beginning, prepare a plate with a paper towel for the parsley to rest when it is done frying.
In a small saucepan, heat the oil. When hot, add the parsley and fry for about 1-2 minutes. Remove and allow to drain.
1 shallot sliced
1/4 teaspoon salt
1/4 teaspoon sugar
Place the shallots in a bowl with salt and sugar. Set aside for an hour or until ready to use.