I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but that would be repetitive wouldn’t it. After a disappointing veggie burger with my son (a couple of baps with some grilled peppers and courgette tumbling out of it), I decided to make burgers myself for our next excursion.
Now, I have tried innumerate versions of the veggie burger but none have made it onto the blog. Is a burger, ‘special’ enough to blog about? Besides, many of the iterations felt either too; wet, or eggy, dry and crumbly, or just doughy. I simply wanted a burger that’s lean and an option for healthy vegetarian eating but I have been mindful about retaining the moisture and of course it has to have a crisp exterior. Otherwise what would be the point?
I like colour and depth and succulence, as all burger lovers do. I am particularly pleased with recipe because I have managed to pack in some quinoa and even some iron-level boosting dried apricots. So, I am sharing with you this burger recipe because it really does the job.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in