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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Tesco Laksa Noodle Bakes

Tesco Laksa Noodle Crispbakes
These bakes were really quite spicy, which surprised me quite a bit! I’m a bit of a wimp when it comes to spicy food, as J will happily tell you (he loves it – he thinks jalapenos are finger food). However, often you find that so called spicy frozen food doesn’t really live up to the name. this was not the case here! It was just about almost too spicy, but it was mild enough that I could eat the whole thing. The inside of the bake held a small amount of noodles only, perhaps due to the logistics of the recipe. There was a creamy texture, which verges on being slightly slimy. This was somewhat appropriate when considering the noodles, but do we really want slimy burgers? Anyway, there were also lots of vegetables in the mixture. Having said that, however, they did have a tinned texture or shape to them which put me in mind of school dinners. We had them in wraps rather than in a burger bun, and they were really quite squidgy once they had been cut up a bit. These were not the best product I’ve ever tasted, and I actually mostly forgot about them until it came time to do this review. For the novelty factor they are interesting, and they might add a little bit of life to meals that you barely have time to throw together. Other than that, there is not much to say. It’s not that I would never eat them again, just perhaps that I wouldn’t even remember they existed when I was deciding what to buy. Which is a bit of a shame, considering how different they are to what you normally see. I guess I’m starting to find what other food bloggers do: when you are trying to cook, and cook inventively, almost every day, shop bought food starts to become a bit boring. I hardly ever buy frozen food these days – our freezer is actually currently full of local cheeses that we bought in bulk – so I don’t see this one having much of a place in our future meal plans.   On the VegBurge scale, I give this…   Taste – 6/10 Price – 8/10 Rest of experience – 7/10
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New updates and Improvements

VegBurge Updates

 Just a little line or two to announce some changes here at Vegburge…

First of all, you may have noticed the update to a new layout and style. I’ve changed my image sizes and added in recipe cards, as well as better design title images. All this means that I’ve spent a lot of time recently on updates. I’m skipping this week’s review post in order to finalise those changes, and to ensure that everything is up to date. read more

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Veggie Living: Bread Bowls

Bread Bowls

This week I wanted to talk to you about something a little different. It’s obvious that I can’t be eating veggie burgers all the time and nothing else. The problem is that I love a good burger and fries (especially sweet potato fries), and if I wasn’t eating a bit of variety now and then, I’m pretty sure I’d be the size of a house. That said, this post is not going to dispel that mental image, because I’m going to tell you about my latest obsession: bread bowls. read more

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Tesco Indian Potato Cake

Tesco Indian Potato Cake

The Tesco Indian Potato Cakes sounded interesting enough to take a stab at. Not only that, but they were on offer with most of the frozen vegetarian section, so it seemed obvious to give them a try. We quite enjoy a curry in our house, especially as J has Indian heritage, so combining curry spices with a burger sounded like quite a good idea. We decided to cook them up one day to make burger wraps, one of my favourite lazy meals from university. There’s not much to them – you need a burger, a wrap, some lettuce or other leaf, and mayonnaise. Sweet chilli dressing, sweetcorn, roast vegetables, and etc are optional. read more

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Recipe: Sweet Potato Burger Scones

My first idea with this recipe was simply to try and make a sweet potato burger from scratch. I’ve made a few burgers by now, I love sweet potatoes, and I had plenty of ingredients on hand. What could possibly go wrong? Well, a lot, as it turned out. Rather than burgers, I made something which had a very strange consistency. After eating the whole batch, we agreed that they were more closely related to scones, which was a little dent in my cooking ego. Though they were delicious, I have thus far refused to make them again, due to J’s constant insistence that he “would like to have those scones again”. Here’s how I made them. read more

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Frankie and Bennys Mediterranean Vegetable Burger

I used to eat at Frankie and Bennys quite often, but it’s been a while since I was back. I went for their veggie burger to remind myself of what it was like! The menu describes it as follows:

“A Mediterranean style combination of red peppers, olives, sundried tomatoes and mozzarella. Served in a toasted sesame seed bun with fresh baby gem lettuce, tomato, red onion, dill pickle and mayo. With house fries and tomato-chilli relish on the side.” read more

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Byron Grilled Portobello Mushroom and Goat’s Cheese Burger

Recently we headed to a branch of Byrons in the Strand area of London. They have two options for veggie burgers on the menu, so I opted for the “Grilled Portobello Mushroom and Goat’s Cheese Burger” served with “roasted red pepper, baby spinach, tomato, red onion and aioli” (taken from the menu). It’s a little disappointing that they don’t have a speciality veggie burger, or at least a few options. If they market themselves as a burger place, you might expect that they would provide alternatives. This is certainly the case in other burger joints that I’ve been to. read more

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Recipe: Kale and Tahini Bean Burger

Having tried out the Mexican veggie burger recipe of my own devising previously, I wanted to try something new. This time I put together some ingredients which I thought may be helpful, and which are our favourites from the cupboard in terms of taste. It was more a case of experimenting than having something particular in mind. I have been working on plans for possibly the best veggie burger of all time, but that will wait until later! At the moment I’m trying to perfect the technique as well as working on flavours. The recipe made six burgers, although they were very generously sized. If you wanted them to fit neatly into the average burger bun, you could most likely halve them and make twelve. read more

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