This is one of the ‘all you’ types. Outside of instant oatmeal and which ever bean you like, soya sauce and a touch of oil, it is your flavors.
I usually use chick peas, but have used everything from chili beans to butter beans.
I crush them with a fork to get a lumpy consistency and leave the lumps.
I mix the oatmeal with soya sauce to give it a brown colour then add it to the crushed beans.
I mix that then add various things.
If I have money I’ll buy black olives and mushrooms, cut them small and mix them in, if not, not.
As I like barbecue sauce I’ll put a squirt of that, and as I like pepper will use jerk pepper. I’ll also use a spoon of chutney.
I’ll mix this all together.
If I’ve used a bit too much sauce I’ll add some bread crumbs, if it is a bit dry, a spoon of coconut or olive oil.
You want a lumpy bumpy mixture you form into patties and put on a slightly oiled plate and pop into the micro wave for about 2.5 minutes.
You let sit for about the same time, then take out, turn, and back in for the same time.
Depending on how large you make your burgers or how small, you have a number of them.
Put them into a freezer dish, save those you plan to eat now.
Then it is back in the micro for a minute, then on a bun with vege cheese or tomato or whatever, and back in for another minute.
The first time you make it I would suggest you experiment so that you can make about six or ten or twelve small patties and use different ingredients on each.
You might go for the onion and garlic, you might go for anything, really. It is up to you.
As it doesn’t take long to make you can have one batch of ‘experiment’ and then the next time you follow your own recipe.
I usually keep them stored in the freezer for those “I am too tired to cook today” meals.
The freedom you have when you make things like this from scratch is that you not only know exactly what is inside of the burger, but it’s value. And it tastes how you want it, for one of the things you’ll find when you make vegetarian alternatives is that you have complete power.
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What I like about this recipe is that it takes very little oil as it is microwaved. Your picture looks very appetising.
Thank you. It takes very little oil and once you get a portion of them in the freezer... you always have an instant meal when you are rushed.
It is easy and in eating very delicious I think I will say my cousin to make it for me at home today sure. It is an easy recipe. Veggie burgers can be made with chickpeas, black beans, white beans, potatoes, lentils, and pretty much any other vegetable that can be mashed and formed into a patty. And made right,
they're delicious—but fragile. Even with binders like breadcrumbs, oats, egg whites, or farina, veggie burger patties tend to be delicate things that don't fare well on the grill. Unless you're using whole portobello mushrooms as the "patties,"
you're likely to have more success cooking your veggie burgers on the stovetop or under the broiler, then flipping them very carefully when the time comes