National Vegetarian Week is almost over but there’s just enough time for you to give veggie burgers a go. If you’re just trying to eat less meat or have gone vegetarian altogether, there’s no reason why you have to miss out on your favourite meaty foods. Veggie burgers are a delicious snack and are packed full of vegetables too – and has three delicious recipes you can try this weekend.

Falafel burgers, from BBC Good Food

Felafel burgers are a great alternative if you’re giving vegetarianism a go.

While it may not be quite the same as a beefy patty, felafel makes for a delicious burger – why not top with halloumi and a bit of garlic sauce?

What you’ll need:

  • 400g can chickpea, rinsed and drained
  • 1 small red onion, roughly chopped
  • 1 garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread, to serve
  • 200g tub tomato salsa, to serve
  • green salad, to serve


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Drain a 400g can chickpeas and pat dry with kitchen paper.

Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.

Blend until fairly smooth, then shape into four patties with your hands.

Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.

Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.

Vegan burger, from Jamie Oliver

This easy recipe makes four and takes just 30 minutes to cook, plus chilling time.

Jamie Oliver says: “Packed with flavour, these vegan corn burgers are healthy and seriously satisfying. ”

What you’ll need:

  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander , (15g)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns


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Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.

Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.

Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

Sausage veggie burger, from Moving Mountains

Or if your prefer to use a meat alternative, why not try these patties from veggies firm Moving Mountains.

What you’ll need:

  • 2 Moving Mountains Sausage Burgers
  • 1 sliced pineapple, peeled and cored
  • 1 tbsp rapeseed oil
  • 2 slices Vegan cheddar cheese
  • 2 burger buns
  • ¼ red cabbage, approx. 50g
  • 1 small carrot, peeled and julienned
  • 20g salted peanuts, crushed
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 tsp maple syrup
  • 1 tsp tomato puree
  • 1 tbsp cider vinegar
  • ½ red chilli, seeds removed, finely chopped


Heat a griddle pan or a griddle plate on a barbeque or cooker over a medium heat

Add the pineapple slices and cook for about 10 minutes, flipping over halfway through and making sure they are not sticking to the griddle. After the first 5 minutes, drizzle the griddle with the rapeseed oil (try to avoid getting the oil to the section where the pineapples are)

Add the burgers and grill them for about 5 minutes on one side, then flip over and place the smoked cheddar slices on the top of each patty. Grill for another 3-5 minutes. Remove the pineapples and burgers from the griddle and cover them with a piece of kitchen foil to keep them warm

To make the coleslaw mix the cabbage, carrot and salted peanuts in a small bowl. Add the olive oil and seasoning and mix again

In a separate bowl, prepare the sweet chilli sauce by mixing the maple syrup, vinegar and red chilli together

Halve and toast the burger buns and assemble the burgers. Put the slaw on the bottom half, top with the patty and pineapple, a generous drizzle of the sweet chilli sauce and finally the other half of the bun.

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