Tesco Southern Fried Bean Burgers

Tesco Southern Fried Bean Burgers

When you read the name ‘Southern Fried Bean Burgers’, you expect something a bit obvious. A bit boring, even. Or at least I do. Just a simple burger is what I infer from that name – nothing very exciting at all. That’s why the team behind this product have really made a big mistake: because there is something really quite interesting about these burgers, that you would never guess at all from the name. read more


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


Review: Linda McCartney’s Chana Masala Vegcakes

Linda McCartney chana masala vegcakes

I always like to try the new veggie burgers I see cropping up in the supermarket, and as this one has an Indian style flavour, I snapped it up immediately. J loves spicy food while I’m not as much of a fan, so we’re always trying to find something that has a nice balance. These burgers look interesting at least, with lots of seeds and different vegetables visible in the mix. I decided they would be perfect for an Indian-style wholemeal burger wrap, so that’s how I served them. read more


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


Brands Hatch Veggie Burgers

Brands Hatch Burger

So this week I’ll be reviewing something a little closer to home… I’ve volunteered at Brands Hatch since around 2006, and worked there since 2014. Somehow, however, I’ve never tried their veggie burgers. How is that possible?

Well, first of all, you can only get them at a couple of places. There’s the Grand Prix Terrace in the paddock area, which is only accessible to those with passes on big race weekends. For the rest of the time, you can get there simply by walking through the tunnel or from the lower paddock. The other fast food-style serving areas are not always open, particularly during the week, so the GPT is generally your best option. read more


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


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


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

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