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.