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.
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
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.
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.
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.
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.
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.”
I absolutely love the Deliciously Ella book, and have been regarding it as something as a kitchen bible ever since we got it. Naturally I had to try her quinoa and turmeric fritters! I’m not usually a fan of quinoa, but all the same, they looked great in the book. We decided to give them a go and serve them up as burgers.
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.