Best veggie burger recipe

Best Veggie Burger Recipe

Best veggie burger recipe:

These succulent burgers can be served in the traditional way or allowed to become

cold, then marinated in a mixture of soy sauce and olive oil with a dash of balsamic vinegar and barbecued.

They can also be used cold in sandwiches with pickles or put into pitta bread with some crisp salad and chili sauce.

Best veggie burger recipe

Best veggie burger recipe
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Best veggie burger recipe

Best veggie burger recipe easy simple recipe 
Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine American, Asian, French, Indian, Italian, Mexican
Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Servings 6
Calories 200kcal
Author Benazir's kitchen

Ingredients

  • 150 g millet
  • 500 ml vegetable stock
  • 1/2 stick lemongrass
  • 1 slice fresh root ginger
  • 2 tbsp olive oil
  • 1 red onion chopped
  • 50 g pumpkin seeds ground
  • 1 carrot, grated
  • 1 garlic clove, chopped
  • 15 g dried shiitake mushrooms, ground
  • 2 tbsp thyme chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 yeast extract
  • 1 tbsp coconut oil for greasing
  • salt and pepper

Instructions

  • Preheat the oven to 180C 
    The millet in a Saucepan, add the stock and bring to the boil.
    Reduce the heat, add the lemongrass and ginger, and simmer for 30min,
    Until the liquid has been absorbed.
    Meanwhile, heat the olive oil in a frying pan and gently fry the onion until beginning to brown.
    Once the millet is cooked, discard the ginger and lemongrass, 
    Then add the onion and all the remaining ingredients.
    Grease a baking sheet with the coconut oil, flattening them out to about
    7 cm in diameter and 1.5 cm thick.
    Bake the burgers for about 40 min, turning them halfway through.
    They should be firm and succulent.
    Serve in buns with sauerkraut and a crisp green salad.
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