Vine Recipe: 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!

I basically eschewed all of the other ingredients suggest in the meat recipe, in favour of keeping it simple. I had to cook the mince first as it was frozen, but basically I didn’t have to worry too much about whether it was fully cooked before I took it out because I knew I would be cooking it again. Draining away the water felt a bit painful as it seemed like I was watching the flavour escape too, but this was more than made up for by the pesto flavour mixing through in the final product.

Pesto meatball burger
Pesto meatball burger

There is a full review coming on Wednesday (update: now live here), so I’ll leave it there, but I will say that these were incredibly easy to make. I would suggest them to anyone who is a bit of a newbie at the burger game, as they take less time and less hassle than any burger recipe I’ve tried so far. We topped them with a rasher of veggie bacon, just to make them even more exciting.

Here’s the vine so you can see just how easy it is:

 

And now here’s the recipe for you to try:

Pesto and Mince Veggie Burger
Yields 4
A vegetarian burger made from Quorn mince and pesto.
Write a review
Print
Ingredients
  1. 25g-ish homemade pesto (add more or less to taste)
  2. 1 lb frozen Quorn mince
  3. 25g breadcrumbs
  4. 4 veggie bacon rashers (to serve)
Instructions
  1. Put the mince into a saucepan of boiling water and leave to cook for 10 mins
  2. Drain water and add pesto and breadcrumbs to mixture
  3. Mix thoroughly until evenly distributed
  4. Using your hands, shape into four (crumbly!) patties
  5. Pat them into shape firmly and squeeze to avoid crumbling later
  6. Add them to a frying pan one at a time and fry in vegetable oil for 3-4 mins each side on medium heat
  7. Serve topped with veggie bacon rashers, cooked in the burger oil
VegBurge http://vegburge.com/
Share

3 Replies to “Vine Recipe: Pesto Meatball Burger”

Leave a Reply

Your email address will not be published. Required fields are marked *