Taking on the Hurdle: Homemade Veggie Burgers

So, I have commitment issues with blogs. I tend to be overzealous in thinking that I can adhere to the demanding blogosphere and constantly create great ideas to discuss, engage and perhaps enlighten my readers—but the sun shines so bright and the last thing I want to do is to sit in front of the computer, to be honest.

However, I am committed to the latter, enlightening. Don’t fret, I’m back to solve some vegan woes.

I hate freezer burn. I especially dislike when some choose this lifestyle and think they can get away with the ease of packaged food. Part of being a vegetarian/vegan is about not eating animal products to varying degrees, but another large part of it is being ethically and environmentally conscious. Purchasing packaged veg-food is easy, but also you must think about what it took, what resources were needed, and how exactly that product was put into the package wrapped in plastic and mass-produced. How much gas was consumed to get that box of veg-food to the grocery store?

Too much to think about when you are just craving a good, hearty burger? I thought so.

Last Saturday night, I decided to venture and make a homemade veggie burger. Boca and Morningstar Farms can only suffice for so long. I want what any burger craving needs: something meaty, juicy and deliciously fresh.

I’ve attempted this challenge once before. An epic fail led me to an epic success! 

My first attempt was a battle of quinoa and tomato paste. Like Spanish bull runs, only one triumphs and it is never the underdog; the quinoa lost to the victory of tomato paste, crumbling in defeat all over the flaming grill.

They were edible still, but more in the shape of a Sloppy Joe--tasty, nonetheless.

So this time around, I put more thought into it. Binding ingredients are the challenge. In meat burgers or vegetarian burgers, you can use eggs or egg whites. Hurdle number one: how to bind something without eggs that you want to put on the grill?


Vegan Incognito Chutney Burgers

2 cans of black beans
1 red pepper, diced
1-2 sweet potatoes, diced
2 cloves of garlic, minced
½ onion, finely chopped
Some celery, chopped
Some oregano, garlic powder, salt and pepper
Handful of spinach
1 cup breadcrumbs
A jar of mango ginger chutney, found at the Trader Joe’s in Pikesville

*Most of these ingredients you can find at the local .

Throw all of these ingredients in a food processor to puree it. Once pureed, you can use your hands to blend in about 1 cup of breadcrumbs. Use your judgment with this; compare the texture of the burgers to the texture of meat burgers. Lock in as much moisture as you can. Mold into patties.

Meanwhile, a side dish is always great. I sliced up some sweet potatoes as thin as I could. I chopped some asparagus, too, I showered them both with some olive oil, oregano, and garlic powder and popped them in a preheated 425 F oven for about 30 minutes on a cookie sheet. It’s easier to start this while you make the burger mixture. Don’t forget while these cook, to check every 5-10 minutes and turn them over, they burn easily! 

Grill your burgers to your desire when your sweet potato dish has about 10 minutes left. The burgers cook well. They hold together beautifully. Top with some soy cheese or some regular cheese for you vegetarians and don’t forget the chutney! 

(If you don’t like chutney, try some salsa.)

The blends of sweet chutney combined with the garlic and other spices are grand—brings me back to my days in South Africa where sweet and salty are paramount in most native dishes.

If you try this dish, please let me know! I’m eager to see if my recipe works for the masses.