Tag Archives: burgers

Recipe of the Week – 15th May 2017 – Easy Peasy Vegan Burgers!

With the ubiquitous restaurant chains and bad press attached to them, I think that burgers generally have had a bad deal. As a quick and easy snack or meal they can be ideal for a fast family tea, and don’t have to be unhealthy and high in fat, and of course they should always be meat-free! This recipe is simple, nutritious and low in fat, but most importantly, it is very tasty, and can be easily modified to your own tastes, by adding beans, or chilli, or your favourite herbs and spices.

Makes 6 burgers


200g soya mince

1 large sweet potato

2 tbl olive oil, plus 1 tbl for brushing

2 slices of wholemeal bread, toasted then grated

50 ml water

2 large spring onions, chopped

Salt and pepper 


1. Preheat the oven to 200C.

2. Cook the sweet potato until soft. I microwaved it in the same way as you would a jacket potato, then halved it and scooped out the insides, but peeling, chopping and boiling works too.

3. Add all of the ingredients into a large bowl, then mix together well with your hands.

4. Form the mixture into 6 equally sized balls then place them on a greased baking tray and flatten slightly to make burger patties.

5. Brush the remaining oil on top of each burger and place in the oven for 20 minutes.

6. Serve in a bun with salads, garnish, sauces, or however you prefer!


Recipe of the Week – 1st February 2016 – Sweet Potato Burgers

There are so many different veggie burger recipes and variations available, occasionally I like to try to make something up to see how it works. I’m not particularly keen on trying to replicate a meaty texture or taste – burgers can be much more interesting than that! This recipe is simple and very tasty – the chilli levels can be varied depending on your taste, but I like mine spicy!

Makes 6 Burgers


1 large sweet potato, peeled and diced

1 small onion, finely diced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely diced

5 tbs sunflower oil for frying

1 x 400g can of cannelini beans, rinsed and drained

1 tbs tahini or peanut butter

4 tbs wholewheat flour

1/2 tsp cayenne pepper

Salt and pepper to taste


1. Preheat the oven to 200C. Place the sweet potato cubes on a large roasting tray, drizzle with 2 tbs of the oil and sprinkle with the cayenne pepper. Roast for 25 minutes until soft.

2. In a large bowl mash the roasted and cooled sweet potato and the remaining ingredients (excluding the oil!) together. Combine to form your preferred texture (I like them a bit chunky). Cover and place in the fridge for 20 minutes.

3. Using floured hands, form the mixture into 6 burgers and fry in the remaining oil in a large frying pan until light brown, turning once.

4. Serve in a bun or with spicy potato wedges and a salad.

Recipe of the Week – 18th August 2014 – Herby Veggie Quarter Pounders

There are hundreds of veggie burger recipes available, which I really like as it means that there are thousands of ways of playing with different ingredients. This recipe is my take on one of the simplest and was very popular when I served these up at the cafe the other week. My only problem was keeping them small, so they were nearer to half pounders when finished!

Makes 6


4 tbs extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 x 400g chopped tomatoes, drained
300g carrots, coarsely grated
300g courgettes, coarsely grated
2 tbs freshly chopped parsley
2 tbs freshly chopped coriander
1½ tsp ground cumin
1½ tsp ground coriander
100g fresh wholemeal breadcrumbs
1 egg, beaten (can be replaced with 30ml soya milk if vegan)
salt and pepper


1. Heat half of the oil in a large frying pan then add the onion and garlic, and sauté gently until soft.

2. Add the carrots and courgettes, and fry for a further 10 minutes, stirring, until the vegetables have softened.

3. Stir in the chopped tomatoes, spices, herbs and seasoning and mix well. Take the pan off the heat and add the egg (or soya milk) and breadcrumbs.

4. Divide the mixture into six and shape into burgers.

5. Add the remaining oil to the pan and gently fry the burgers over a medium heat for approximately 5 minutes each side, until lightly brown.

6. Serve in a bun with salsa, sweet potato wedges, and a side salad.

Recipe of the Week – 25th March 2013 – Tabbouleh Burgers with Sweet Potato Wedges


I discovered a variation of this recipe whilst volunteering in the Topaz Cafe in Ashton-under-Lyne recently – I love making Tabbouleh anyway, but never thought of turning it into burgers. My children were in equal parts bemused and amused by the ‘two meals for the price of one’ aspect, but they managed to eat everything anyway!

Serves 4 to 6


To make the tabbouleh;

600ml water

150ml bulgur wheat

100ml fresh parsley, roughly chopped

100ml olive oil

2 medium tomatoes, finely diced

1/2 cucumber, finely diced

2 tbs dried mint

3 cloves of garlic, crushed

3 tbs lemon juice

Salt and pepper

To turn it into burgers;

100g whole wheat flour

2tbs cornflour

To make the wedges;

2 large sweet potatoes, peeled then cut lengthways into 8 wedges

2 tbs olive oil

2 tbs sweet smoked paprika

Salt and pepper


1. Preheat the oven to 180C.

2. To make the burgers, initially make the tabbouleh. In a large saucepan bring the water to the boil and add the bulgur wheat. Return to the boil and simmer uncovered for 10 minutes. Set aside to cool.

3. In a large bowl mix together the herbs, olive oil, tomatoes, cucumber, garlic, lemon juice and salt and pepper. Add to the cooled bulgur wheat and combine thoroughly.

4. To form the burgers, simply add the flour and cornflour to the mix and knead well. Form into eight equal burgers, then place on a lined baking tray and bake for 40 minutes until lightly brown.

5. For the wedges, mix together the sweet potato with the olive oil, paprika and salt and pepper and mix thoroughly. These also need to be placed in the oven for approximately 35 – 40 minutes, so should go in at the same time as the burgers.

6. To serve, place two burgers in rolls or in a ciabatta, together with four wedges. Garnish with relishes and a green salad.