Roasted Vegetable Burgers
This is a brilliant way of using the leftover vegetables from a roast dinner, in fact, these burgers are so good, I’d prepare them especially to serve as a vegetarian option at a BBQ. Don’t limit yourself by the vegetables I used, I had a mix of potatoes, carrots, pumpkin, parsnips and sweet potato that had been roasted with garlic and dried herbs. You could also include spinach, red capsicum, mashed chick peas, lentils and so on, just be mindful that the mix needs to be stiff.
3 cups leftover cold roasted vegetables,
1/2 cob corn kernels
1/2 zucchini coarsely grated
2/3 cup plain flour
1 teaspoon bicarbonate soda
60g sharp cheese, grated
6 spring onion, sliced
2 eggs
Sea salt and pepper
Heat the oven to 180C.
Roughly mash the cooked vegetables. Mix in the remainder of the ingredients and season to taste. You should have a fairly stiff mix. If the mixture is too dry to integrate all the ingredients, add 1/4 cup milk or yoghurt.
Heat some grapeseed oil in a pan. Drop large spoonfuls of burger mix into the pan and cook until well browned, turning once. Transfer the burgers from the pan to an oven tray and bake for 10 minutes to ensure they are cooked in the middle.
This amount makes 10 good sized burgers.
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8 comments on “Roasted Vegetable Burgers”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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I’ve had a go at making this dish and I think it’s the roasted vegetables that make the difference. What a clever idea.
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Glad you enjoyed them, roasting intensifies flavour, that’s for sure 🙂
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Well, because they are thick they will be a bit rubbery without some sort of raising agent, you could use SR flour instead. I guess you’ll have to rust my experience on that one!
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Yum, but why the bicarb of soda? I have never come across that before except in cakes that use plain (non rising) flour.
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