A Recipe for the Best Veggie Burger to Hit Your iBBQ Grill Table
Sophie Pollmann, U.S. Development Director of International Animal Rescue, shared some tips with us on Endangered Species Day
. Now she's back with a scrumptious tip on the best veggie burger recipe on the planet (I've personally sampled it, so I'm salivating as I type!). The more years Sophie has devoted to saving animals, the more strict she has become about her vegetarian diet. She has so many delicious recipes that even my kids love. Here is her favorite veggie burger recipe, from The Meat Free Monday Cookbook
. Use the substitute suggestions in parenthesis for a delicious vegan version. Throw 'em on the grill at your next bbq party and you just might convert some of your carnivorous friends...
Meat Free Monday Veggie Burger. Photo by Tara Fisher.
- 3 T olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 t ground cumin
- 1/4 t cayenne pepper
- 400g can lentils, drained and rinsed
- 400g can chickpeas, drained and rinsed
- 1 T tahini paste
- 2 T freshly chopped parsley
- 1 large organic egg, beaten (or egg replacer equivalent)
- 3/4 Cup fresh breadcrumbs
- 1 Cup grated Gruyere (or plant-based cheese)
- 1 Cup feta, crumbled (or firm tofu, crumbled)
- plain flour, for dusting
- salt and freshly ground pepper
- burger buns
- shredded lettuce
- sliced tomatoes
- sliced red onions
- sliced avocados
- soured cream
- tomato ketchup
- pickles and relishes
Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not colored. Add the garlic, ground cumin, and cayenne and cook for another 30 seconds. Remove from heat.
Tip the lentils and chickpeas into the bowl of a food processor and blend until coarsely chopped. Add the onion mixture, tahini paste, and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs, and both cheeses. Mix together using your hands and season well with salt and freshly ground black pepper.
Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides. OR iBBQ suggests finishing them off on your Angara grill table for that great barbecued burger flavor.
The Angara social grilling table is the ultimate way to cook and enjoy your meal.
Serve in toasted buns with lettuce, tomatoes, onions, and avocados, plus a dollop of soured cream, ketchup or mayonnaise and pickles of your choice. Recipe courtesy of The Meat Free Monday Cookbook. Foreword by Paul, Mary, and Stella McCartney. Published by Kyle Books. Photography by Tara Fisher.
Consider joining them in their commitment to going meat free one day each week! Real burger lovers - stay tuned for Steven Raichlen
's amazing Truffled Wagyu Burger Recipe. And don't miss Project Fire on PBS this summer, featuring iBBQ's Angara grill table