Pesto Mince Burger Review

Pesto meatball burger

On Monday, I posted a Vine recipe for our latest addition to pesto month – pesto mince burgers. Today I’m bringing you my review of those burgers, how they tasted, and how they could be improved!

I’m actually a little delighted that I’ve found a recipe for a veggie burger which is very easy and quick to make. There are just three ingredients in this burger, so it does not get much easier than that! Plus, you can take out the breadcrumbs and make it even simpler if you need to. We served them up with a rasher of (fake) bacon on top, and drizzled a bit of sour cream and chive or ketchup sauce on top. The results were simple yet delightful. read more

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Vine Recipe: Pesto Meatball Burger

Pesto meatball burger

 This pesto burger was just a little bit inspired, even if I do say so myself. I saw a recipe for a beef burger imbued with pesto, and decided to set about making it myself. I knew I was going to have to think of a vegetarian replacement, so my mind went straight to Quorn mince. I’ve never used it in a burger recipe before, so this was the chance to jump on the opportunity! read more

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Simple Green Pesto Recipe

It’s fair to say I normally try to reserve my Wednesday posts for burgers, but this month called for something a little extra. We’re currently going through pesto month over on Vine and in our Monday posts, so what better way to mark the theme than to share with you my favourite pesto recipe? This one is close to our hearts for several reasons. First, I love to make it in a big batch every month or so, storing it in a mason jar to serve over spaghetti or pizza for the rest of the week. Secondly, it was one of the first Vine posts that we did that saw a big response. It surprised us with how many loops, comments, and likes it got, and it remains one of our most popular Vines even now. read more

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Vine Recipe: Pesto and Cream Cheese Pinwheels

Pesto and Cream Cheese Pinwheels

This month on Vine, we’re trying all things pesto. First up is this simple and ludicrously tasty finger food, pesto and cream cheese pinwheels. They use a homemade pesto recipe which I’ll be sharing soon, and a very small selection of other ingredients. You can also purchase pre-made green pesto, though it won’t be as healthy (and might not be as delicious). read more

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Vine Recipe: Cauliflower Base Pizza

Cauliflower pizza

For the second of our alternative pizza month Vines, we made a base out of cauliflower. I’m sure you’ve seen this idea elsewhere – it’s been quite widely used as an alternative way to create a pizza base, making it gluten free. I’m not a big fan of cauliflower, so I had been approaching this one with a little trepidation – was it going to taste like an actual cauliflower, or would there be subtler tastes at work? read more

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Vine Recipe: Tortilla Pizzas

Tortilla pizza

This month we’re kicking off our first monthly Vine theme, with alternative pizzas. Tortillas were our first choice of base: they are healthier and easier to eat than normal pizza dough bases, and also take less time to cook. That makes them a win-win for any work night dinner for us!  read more

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Recipe Adaptation: Quesadilla Burgers

Quesadilla burgers

This post marks the first in a new series: recipe adaptations! As well as bringing you recipes for delicious veggie burgers, I’ll also be bringing you adaptations of meat-based recipes going forwards. If you have a recipe to submit for this series that you would like to see adapted, please send it my way using the contact page! I hope these posts will also give meat eaters a view on how to adapt their favourite meals into healthy and veggie-friendly alternatives. read more

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Recipe: Beetroot and Feta Veggie Burgers

 I recently picked up a copy of Good Food’s vegetarian magazine, and as soon as I spotted these beetroot and feta burgers, I could not resist giving them a go. I changed a couple of things in the recipe to suit our tastes, and we absolutely loved them. This is probably the best recipe I’ve tried so far, so I’m so excited to tell you about it!   First of all, the recipe calls for spring onions; I hate them, so I substituted for red onion as it tastes better to me. Secondly, you’re supposed to make 18 mini patties. I prefer a nice big burger, so this was enough to make five. That’s a bit of an awkward number, but we solved it by having an extra half burger each on the plate, and serving with some tasty parsnip croquettes. It has to be said that when you get it all mixed together, it looks like meat. No, it really does! I was quite impressed by this, even if you might assume otherwise. I’ve always resented the fact that just by being vegetarian, I’m denied access to some of the best looking burgers – it’s not like there is a veggie version of a Big Mac or a Whopper. If I was in the food industry, I would be campaigning to get exact veggie replicas of any and all meat based meals.   Anyway, back to the point: the mixture binds really well, which long term readers will know is something I’ve been working on in my recipes. It is also quite tasty when raw, and even better when warm.   There is a gooeyness to the feta which just sits really nicely with the sweetness of the beetroot, and also goes really well with the pittas we used (wholegrain with seeds). The burgers are moreish and filling – I had two and a half on my plate, and I still ended up looking at J’s sideways and wondering if I could swipe another!     If I could offer any improvement, it would be that the onion maybe needs cooking longer before adding. Of course, if you follow the original recipe, then that won’t be a problem! I would also add that frying them requires a delicate balance. I don’t like to use much oil, especially in my non stick pan, and so I often find that things cook too quickly. In this case we ended up with blackened edges, although to be honest they didn’t taste burned.   We have since made the burgers again, this time as an adaptation of a recipe which called for meat burgers, and I think it’s safe to say they will be our go-to option in the future. I managed to balance them a bit better, getting them on a lower heat to cook, and although they took an average of five-six minutes to cook this way, they did cook through better. That meant less of a blackened surface, and better cooked onions too. I’ve included the recipe, with my amendments, below.    

By the way, if you want to see what it looks like to cook them we made a vine!

On the VegBurge scale, I give this…

Taste – 9/10

Price – 8/10

Rest of experience – 9/10

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