I would put vegetarian burgers into the category of things that should be great, but so often aren’t. They would join bars on a Saturday night, potato salad (I have written about this previously), and herbal tea (chamomile?! you mean lawn clippings!). The number of times I have been served vegetarian burgers with just salad, or with a potato fritter as a patty is startling.
So here is a definitive vegetarian burger. The patty is rich, tasty and filling, more satisfying than any meat patty could be. The mixture is super quick to make, and doesn’t fall apart during cooking. I mean that. It really doesn’t. Serve these in toasted hamburger buns, with a fried egg, cheese, and just wilted spinach (and tomato sauce of course) for a burger you won’t forget.
Vegetarian Burgers, with a Bean Patty
Bean Patty (makes about 10):
420g can of cannellini beans
420g can butter beans
1/2 cup breadcrumbs
1/2 T ground cumin
2T tomato paste
1T fresh herbs
1/2 cup cheese, grated
1T garlic, crushed
white flour for frying
Drain and mash the beans, then mix in all the other ingredients. Heat a frying pan, with oil, until very hot. Mould the mixture into individual patty size, and roll in flour. Fry until brown on both sides, then leave on a paper towel to drain.
Toast hamburger buns, fry eggs, grate cheese, and wilt spinach. Assemble burgers, and eat hot. These are also nice as lunch the next day.