Veggie Burgers (aka Vurgers) Recipe

Vegan, easy, yum.

With the weather starting to warm up now you might be brushing the cobwebs off the BBQ… So for today’s meatless Monday recipe is my new and improved Vurger recipe – perfect for the upcoming outdoor season!

If you’ve missed any of my previous Meatless Monday posts, here’s a quick run down on why (even as a happy carnivore) I go totally animal-product free at least one day per week…

Meatless Monday is not such a well-known thing here in Australia, but its gaining momentum in the states and for good reason! Giving up meat for just one day a week can have a huge environmental impact. The production of animal products produces more greenhouse gas emissions than all the cars, boats, trucks and planes in the world combined.

If you’re not the environmentally conscious type, than consider the personal implications. Most meat available on the market is produced on large feed lots with unnatural grain-based diets and laced with antibiotics (used to counteract the sickness induced from the animals incorrect diet). We all know the saying you are what you eat, so why would a cow be any different? If the cow is eating grains than getting sick and being dosed with antibiotics – then you are too.

Meatless Monday Veggie Burger recipe

Wherever possible choosing high-quality protein options like grass-fed beef, wild caught fish is a good step in reducing your exposure to chemicals and unnecessary drugs. If, however, you live somewhere like Alice Springs, where there is literally NO way to obtain the healthy cuts of meat, or if the higher-price tag is out of your budget, than consider cutting down on the number of meals you have including meat – starting with #MeatlessMonday!

Veggie Burgers (aka Vurgers in my house) are incredible alternatives for Meatless Monday! I’ve tried tonnes of recipes but none seem to hold together as well as this, nor have the crispy-on-the-outside-creamy-on-the-inside texture that I love. These are a staple that we have almost every week for lunch or dinner, the twins love them [pulling them apart and making a huge mess] and the pass the test from other friends/family too.

Serve your veggie burgers the traditional ‘burger style’ way, or ditch the bread and serve with a big fresh spring salad. For an extra health kick – add in some fermented veggies (sauerkraut as in the picture!) and top with home made tomato sauce.

Enjoy this recipe? Please post your comments below!

Veggie Burger (aka Vurger) Recipe

Prep Time15 minsCook Time20 minsCategory, , ,

Ingredients:

 1 Large zucchini
 1 cup Ground flax seeds (meal)
 1 cup Soaked & cooked quinoa
 ½ Brown onion, finely diced
 ½ cup Water
 2 tbsp Tahini (sesame seeds spread)
 2 tbsp Apple cider vinegar
 2 tbsp Extra virgin olive oil
 1 tbsp Paprika
 1 tbsp Psyllium husks

Instructions:

1

Cook your Quinoa and allow to cool completely. Don't forget that quinoa needs to be soaked and thoroughly rinsed before cooking!

2

Combine quinoa with all other ingredients, forming a sticky mixture. add a little olive oil or water if it feels too dry.

3

Place a tablespoon of olive oil in a frypan on medium heat. get a small handful of the burger mixture, roll into a ball and place in the pan, pressing down to form a patty. Cook thoroughly on both sides and serve with home made tomato sauce

*UPDATE: Try baking these instead! Cut down the oil by pre-heating the oven to 180C while you prepare them, then cook for 15-20 minutes or until start to brown at the top.

NOTES
4

This makes a pretty huge batch. You can store the uncooked mixture in an air-tight container for up to 3 days or freeze for later. If freezing the mixture, I like to squish them into patties and wrap with baking paper (so they don’t all stick together). This way they can be cooked from frozen 🙂

Veggie Burger Recipes aka Vurgers

Ingredients

 1 Large zucchini
 1 cup Ground flax seeds (meal)
 1 cup Soaked & cooked quinoa
 ½ Brown onion, finely diced
 ½ cup Water
 2 tbsp Tahini (sesame seeds spread)
 2 tbsp Apple cider vinegar
 2 tbsp Extra virgin olive oil
 1 tbsp Paprika
 1 tbsp Psyllium husks

Directions

1

Cook your Quinoa and allow to cool completely. Don't forget that quinoa needs to be soaked and thoroughly rinsed before cooking!

2

Combine quinoa with all other ingredients, forming a sticky mixture. add a little olive oil or water if it feels too dry.

3

Place a tablespoon of olive oil in a frypan on medium heat. get a small handful of the burger mixture, roll into a ball and place in the pan, pressing down to form a patty. Cook thoroughly on both sides and serve with home made tomato sauce

*UPDATE: Try baking these instead! Cut down the oil by pre-heating the oven to 180C while you prepare them, then cook for 15-20 minutes or until start to brown at the top.

NOTES
4

This makes a pretty huge batch. You can store the uncooked mixture in an air-tight container for up to 3 days or freeze for later. If freezing the mixture, I like to squish them into patties and wrap with baking paper (so they don’t all stick together). This way they can be cooked from frozen 🙂

Vurgers (Veggie Burgers)
By | 2017-05-25T05:47:45+00:00 October 16th, 2016|0 Comments

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