I have tried and tested many different veggie burgers over the years. Some good, some bad. From portobello mushrooms, to lentil and nut patties, to those horrible frozen patties with peas and corn in them, veggie burgers are the vegetarian staple on most meat-centric restaurant menus. They are what you are served at a meaty barbecue. They are one of the few options for your 3am alcohol-fuelled fatty-food run.
This can mean that as a vegetarian, you get incredibly sick of them and start thinking of veggie burgers as the devil of the vegetarian world. But don’t let yourself get disheartened; there are many veggie burgers out there as similar to a frozen-patty burger as they are to a tennis ball. You don’t need to go to GBK to have a gourmet veggie burger, you just need Google!
So the other night when I went to Matt’s for dinner, we made these:
Sweet Potato and Avocado Burgers
We halved the recipe and made three large patties. They recipe was super-easy but pretty messy; I think we went a bit wrong on the measuring of the breadcrumbs as our patties were really wet. But they held together perfectly whilst frying and only fell apart as we ate the burgers. But who cares? A non-messy burger is no fun! The tahini was quite strong so I think if I made these again, I would add more seasoning to give the burgers more of a kick. I am not a fan of mustard, so skipped that part of the burger construction but Matt made a beetroot and feta dip which he put on his burger (obviously ruining the vegan part there!) and I had mine as a side. To keep it vegan, plain beetroot would work perfectly well on these burgers, or even a sweet chilli sauce could be delicious.
Here is more of our handiwork: