Garden veggie burgers

These veggie burgers make me think of a summer garden brimming with all kinds of vegetables – hence the title.  I thought that “yet another veggie burger” would simply not do them justice.

These burgers have a distinct taste profile which they owe to the colourful mix of five different vegetables, mushrooms and fresh herbs…  

Beetroot gives the burger mixture a meat-like hue, although taste-wise they are a pure vegetarian pleasure…

It’s very easy to form the veggie mash into patties that can be baked in the oven or in a pan. The spicing is very simple and the (portobello/portabella) mushroom act as a taste enhancer, adding a very special earthy flavour that cannot be missed…

The burgers are better enjoyed straight off the skillet or oven, but can be kept in the fridge for 2-3 days without problem, or frozen and enjoyed on a future occasion. 

Garden veggie burgers
Yields 9
Tasty vegetarian glutenfree burgers made with a colourful mix of fresh vegetables.
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  1. 1 big portobello mushroom or pinewood mushrooms (100 g)
  2. 50 g green peas
  3. 1 carrot
  4. 1 turnip
  5. 1 medium sized onion or half a big onion
  6. half a normal sized beetroot
  7. 2 garlic cloves
  8. 50 g buckwheat or gf oat flakes (1 dl)
  9. 1 tbsp psyllium seeds
  10. 1 tbsp (non dairy) yogurt
  11. 2 tbsp olive oil
  12. 70 ml water
Herbs & Spices
  1. 1/2 tsp each of salt & ground black pepper
  2. 1 pinch of dry mint and a couple of finely chopped fresh mint leaves (latter is optional)
  3. some finely chopped parsley
  1. Place the peas, carrot and parsnip in a pot with approx. 70 ml water
  2. Bring to a boil and cook the vegetables on low to medium heat until the water evaporates
  3. If you are using oat flakes, process them to the consistency of bran
  4. Chop the onion, garlic, mushroom, beetroot in a food processor and place in a bowl
  5. Process the boiled vegetables and place in the bowl
  6. Add the spices, psyllium seeds, flakes, oil and spoonful of yogurt and mix well
  7. Let the mix rest
  8. Set the oven at 200 C (390 F)
  9. Take spoonfuls of the vegetable mix and form patties
  10. Place the patties on an oven tray lined with parchment paper
  11. Bake in the middle of the oven for 10 min or each side
  12. Alternatively, pan-bake the burgers in a greased skillet for 4 min on each side on medium heat
  1. Instead of the buckwheat or oat flakes you can use 30 g oat flakes and 10 g each of buckwheat and rice flour
  2. Use a non stick pan for frying the burgers, or a regular pan with enough oil so that they won't stick.
The Chick on a Pea

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