During the summer months, veggie burgers of all sorts appear on our table. Lentil burgers, falafel burgers, chickpea burgers, sweet potato burgers, beetroot burgers…they’ve all made an appearance.
Veggie burgers generally follow this simple rule:
Mashed veggies + mashed beans/legumes/grains + seasoning = simple delicious burgers.
But sometimes it’s hard to fall out of the “favourite burger rut”, and your family gets bored with the same flavours. Has that happened to you? I felt like I needed to change things up for burger night last week, so I came up with this recipe. I always have a bag of organic carrots just begging to be used, and I had some leftover chickpeas. Paired with some potato and oats for binding and some thyme for flavour, these burgers were born.
Serve with homemade bread rolls, crisp lettuce, slices of tomato, and a good spread of unhulled tahini, and you have yourself a delicious summer’s night dinner.
- 3 carrots
- 1 potato
- 2 cups cooked chickpeas
- ½ onion
- 2 cloves of garlic
- ½ cup traditional oats
- 2 tbsp chia seeds
- 2 tbsp water
- 2 tsp dried thyme leaves
- Salt and pepper
- Bring a medium sized saucepan half-full of water to the boil on the stove.
- Chop the carrots in half then into inch-long chunks.
- Peel and dice the potato into inch sized chunks.
- Add carrots and potato to boiling water, cook for about 20 mins or until soft.
- Meanwhile, peel the onion and garlic.
- Soak the chia in the water.
- When the vegetables are soft, drain from the water.
- Add all ingredients into a food processor and blend until smooth.
- Heat a non-stick frying pan over a low-medium heat.
- Shape the mixture into patties and fry on each side for a few minutes, until slightly browned.
- Serve straight away or refrigerate for later use - will keep for a few days.
This recipe is being shared at Virtual Vegan Linky Potluck.
What is your favourite veggie burger combination?
Comment and let me know :)