This is my own take at making egg free, dairy free and grain free burgers. I tried to include as many nutrients as possible and served them with my homemade harissa and homemade hummus to have a wholesome and satisfying dinner. I was skeptical that consuming 2 veggie burgers per person would not satisfy our appetite for long, but in the end they did curb all appetite and after dinner we didn’t look for any other food. I am happy to announce that these sliders are boyfriend approved.
These burgers will not easily go off and can be stored in the fridge up to one week because they do not contain any dairy. I suggest to be creative with the serving. The recipe I put here is one which uses aubergines instead of burger buns, but you could easily use them on any bread, wraps or crackers of your choice, although containing them in a bun is only the beginning of the limitless options you have. You could serve them on salad or as a side to any other meal. Another handy idea is to have them prepared in the fridge and take one as a snack or pre/post workout meal.
Finally, do not be discouraged if you are out of homemade harissa and homemade hummus . This is just an idea and you could use any other condiments that you have in your own kitchen. Other examples of dressings are Greek yogurt sour dip, homemade pesto, bigilla or wholegrain mustard. And if you do not have any of these just slice a couple of tomatoes and add some pepper and chilly if you can handle it.
Since this recipe is made up of other small recipes, you could prepare the condiments on one day, the burgers on another day and the burger buns just before serving. Try to prepare meals in advance to make it less stressful for you in the kitchen.
I hope that you enjoy these veggie burgers and let me know your best take on this recipe in the comments below.
- 1 white onion
- 1 small head broccoli
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup cooked lentils
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 aubergine
- 1 teaspoon olive oil
- salt & pepper
- Start by cooking the lentils (you can do this a day ahead). It is best to pre-soak them in hot water for at least 3 hours and then rinse and boil them for around 25 minutes. I prefer to do this once I am cleaning the kitchen in the evening because they do not need particular attention but just stirring from time to time. You can then drain them and store them in the fridge and have them ready for use the next day.
- Preheat the oven at 200°C and line a baking tray with grease proof paper.
- Make flax seed ‘eggs’ by mixing the flax seeds and water in a separate cup. Stir from time to time and you will have your egg replacement in 5 minutes.
- For the burgers, dice the onion using a food processor and then add the broccoli and process until broccoli is finely chopped. Add the remaining burger ingredients including flax egg and process until mixture becomes mushy but still firm to the touch.
- Scoop some of the burger mixture and place on the palm of your hand. Use the other hand to shape it in the form of a round patty and then place on the lined baking tray.
- Bake for 10 to 15 minutes on each side and let cool before storing.
- To make the aubergine burger bun slice the aubergine sidewise into 1cm thick slices. Drizzle some olive oil making sure you spread the oil evenly allover the aubergines (use a wet kitchen brush to do this). Place on a grilling tray then season with some salt and pepper and put underthe grill for around 5 minutes or until lightly browned. When browned turnover the other side and grill for a further 5 minutes.
- When the aubergines are ready, spread half of the aubergines with harissa and the other half with hummus. Then put some onion and ricotta on the hummus base aubergine. Top with the cooked burger patties and close the bun with the other slice of the harissa aubergine.