Paul’s Famous Veggie Burgers
(at last try this made 26)
Paul has been making these vegie burgers for the last ten years, it is the only food that he ever offers as it is the only one he cooks! (Well not really, in fact there are a few more of his recipes throughout the site.)
This is not to say that they are not tasty though, they are far nicer than any shop bought burgers. They also are fabulous for barbies, we have had no end of interest in them from Kiwis and Australians. So why not get cooking.
450g approx dried split peas
50g dried beans (maybe more).
200g breadcrumbs, (for cooking and at least the same for coating) .
150g of crushed nuts and seeds: add more for a more nutty burger but this is the major cost. However you can use hulled pumpkin, sunflower, squash seeds (make sure they are edible) or wild hazelnut etc.
4 cloves of garlic.
100 g mushrooms, can be bought or picked but make sure they are safe, ask someone on our forum.
1 large~ish carrot.
1 teaspoon each of cumin, cayenne pepper and turmeric (I used 2 last time and got very spicy burgers).
- Put the peas and beans into a large bowl (they expand) and soak over night.
- Empty the water and put the peas and beans into the large pan and boil them for at least 2 hours (watch out for the interesting coloured scum! And you may need to top up water!). The peas need to be really mushy. About 30 minutes before you finish add the lentils (these also need to be mushy).
- Towards the end of the boil chop onions, garlic and mushrooms and fry them so there just cooked (onions nice and sweaty).
- Add the spices, the nuts/seeds and breadcrumbs into a large mixing bowl that can take all of the ingredients. Grate the carrot into the bowl as well.
- Drain the peas lentils and beans well but try to save as much of the water as you can.
- Add the mush of peas into the bowl with the breadcrumbs. Now MIX! This can take quiet a while. It needs to quite doughy. If the mixture becomes too stiff and dry to work add a little of the water from the peas.
- Once mixed part of the dough can be turned out onto a board that’s had breadcrumbs spread over it. Sprinkle some more breadcrumbs over the top and press flat~ish. The dough should not stick once you’ve sprinkled the breadcrumbs.
- Roll the dough out till it’s about ¼ to ½ an inch thick. Then take a pint glass and start cutting out circles (I mean burgers). You’ll probably need to use a flat spatula to move the burgers (they harden up on cooling a bit). Move the cut burgers to a place to cool (like a cooling tray?). When there cool you put them in the freezer (I wouldn’t like to say for how long!).
- To cook (from frozen as well) treat just like other burgers, under a grill i.e. cook till brown and piping hot in the middle, fry them or stick them on a barbeque. Always ensure that they are piping hot before you serve.