The only problem with perfecting your own version of the homemade veggie burger is that it makes it difficult to enjoy a meal out when a frozen soy patty is sometimes the only meatless option on the menu. I try to limit those kinds of restaurants as much as I can, and it’s easy to do at home in Guelph where there are plenty of independently owned, veg friendly locations downtown.
Back to that “perfecting” thing..
You may remember my post last year about the easy chick pea burgers. Well, I’ve been working at it for a while now and I think there are enough modifications to the recipe that it warrants a revisit. Plus, my cousin Tammy is asking for the recipe.
My kids don’t like veggie burgers or chick pea burgers or anything like them. But they do enjoy their “pattycakes,” so that’s what we call these at home. These should be stored in the fridge before you make them, so try to plan ahead.
Step 1: Fry
- Fry 1 large onion (chopped) and 4ish cloves of fresh garlic (minced) in some oil, just until they start to turn brown. Spoon them into your food processor.
Step 2: Mix (in your food processor).
- garlic and onion (from Step 1)
- 1 can chick peas (rinsed)
- 1 can other beans (rinsed – I like red kidneys, but you can experiment)
- 2 eggs
- 1 tsp cumin
- 1 tsp ground cardamom
- 1 tsp salt (I use sea salt)
- 3/4-1 cup oatmeal (I like large flakes, but I’ve used quick oats in the past)
- 1/2-1 cup uncooked quinoa (if you’re plain out of quinoa or you don’t even know what it is pronounced: keen-wa, just use more oatmeal.)
- 3/4 – 1 cup chopped walnuts or walnut pieces
Step 3: refridgerate
The patties are MUCH easier to work with (and the quinoa is softer) if you throw the whole mixture in the fridge for at least an hour (but preferably several). I like to mix it up in the morning and store it in the fridge until I’m home from work.
Step 4: fry
A note on texture: If stored in the fridge, the quinoa and oats go a long way in helping to dry out the mixture enough to form easy-to-work-with patties. If it the patties still seem soft after a while in the cold, just add more oats. I test the texture by forming a patty with my hands and holding the patty in two fingers. If it slops back into the batter then it’s still edible, just messy. If it keeps (most of) its form, I know it’s ready. To make a firmer texture just stir in a sprinkling of more oats.
- Fry patties on medium-high heat in oil. (the more oil, the more it sticks together, so I’ll leave it to you to determine whether reduced fat or reduced crumbling is your priority.) Usually takes about 5-7 minutes per side.
Enjoy!
