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The theme of the week is the almighty veggie burger and we’ve been on a mission all week to find the ultimate recipe. We’ve search and tried many food outlets, restaurants and recipes to try and find it. After a long and hard search, I think we might have found it!

On our journey to become vegans, we’ve found the easiest way to do it is start with with vegetarian dishes. To do that we’ve found that substituting meat in our everyday meals is the easiest way to make the transition from meat lover to vegetarian.

What better way to start substituting then to start with the worlds most common meal, the almighty burger. By substituting meat patties with veggie patties, you can make the transition to a full fledged vegan in no time.

The thing with the veggie burger, is making the perfect veggie pattie. One that doesn’t break easily and has a similar texture and consistency to the all too familiar beef pattie.

Whenever we go out as a family, I’m always trying out veggie burgers at different restaurants but I’ve never been able to find the perfect veggie burger until now. I might be a bit bias because it was made by Rhonda, but she’s a damn good cook and turn any dish into a delicious meal.

I begged her to make a veggie burger for because I knew it would turn out to be perfect and it didn’t disappoint.

We’ll be adding this veggie burger recipe to our “Almost Vegan” Cookbook, which will include vegetarian and vegan recipes to delight and convert any meat eater into a vegetarian. Coming soon so stay tuned for that.

For now, Rhonda will share her recipe for the best delicious veggie burger in the world.

The Perfect Veggie Burger Starts with a Perfect Veggie Pattie…

Ingredients

To make Veggie Pattie

200 g cooked chick peas

200 g cooked lentils

200 g cooked mixed beans

400 g of cooked desiree potatoes (any potatoes will do)

½ bunch fresh coriander

50 g bread crumbs

1 brown onion

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon of tumeric

1 teaspoon of salt & pepper (all to taste)

1 small red chilli

 

To make sauce

1 cup of organic Greek yoghurt

1 clove of garlic

1 grated cucumber, juice and all.

1 lime or lemon

1 pinch of salt & pepper

1 sprig of fresh mint, chopped

 

To make veggie burger

½ iceberg lettuce

2 ripe tomatoes

2 sprigs fresh basil

4 large quality burger buns

 

Method

To make the sauce, mix all ingredients in a bowl and place in fridge until ready to assemble veggie burger.

Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes.

Roughly mash all cooked beans and potatoes in a mixing bowl with bread crumbs. Add garlic and onion to the mix and all spices as well. Add roughly chopped coriander to mix.

Press the mixture between your fingers. If you can form a patty with it, you’re good to go. With this recipe your patties should be the reach the right consistency. Taste the mixture and add salt and pepper to your taste.

Form the mixture into 8 patties. Refrigerate the patties uncovered for 10 minutes. (Don’t skip this step! Resting will help the patties stay together.)

When ready to cook, heat shallow oil about 1 cm in a large pan over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side.

To assemble veggie burger, first place cooked pattie on bun, add iceberg, add tomato and basil topped with fresh yoghurt sauce.

Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later.  Reheat in a dry pan on the stove, in the oven or in the microwave.

And there you have it…the best veggie burger in the world.

Have a try and you can try us what you think or if you know of a better tasting veggie burger, please do share.

Also, please make sure you subscribe to our newsletter to stay informed for the release of our long awaited “Almost Vegan” Cookbook coming soon.