Simple, tasty and great to look at.

Now before I hear you proclaim that this post must be about me (my modesty prevents me making the comparison myself) I am in fact talking about a veggie burger recipe.

I am having to get back on track after a very indulgent few weeks with a little addition to my midriff (and I am not pregnant – which those who know me in person know is impossible).

I had planned to make healthy burgers for Reuben and Maggie. I wanted something vegetarian as I am reducing the meat I eat and want almost none this week. Their burgers were made with lean beef as per a previous post.

My fingers did the walking to good old ‘Google’. The verb ‘ to google’ is now part of common parlance because it is so effective and comprehensive. There are flaws and commercial bias but for this purpose it is perfect.

I am not going to detail a full recipe as the site a found did not give the details so I will write it almost as was on the site with my quantities. I will be coming back to The Minimalist Baker again after experiencing this recipe.

Before I start also note that as well as being meat free it is free of any products linked to living creatures so is also a vegan recipe. On top of this it is gluten free, has no added salt or sugar (unlike shop bought versions), no fat apart from the spray oil and bags of flavour. Even better for anyone who is keeping kosher you can have cheese on it as there is no meat in site (I didn’t of course) and is also halal. Only someone who doesn’t enjoy flavourful food will decline the winner.

Ingredients:

Baked Sweet Potato, mashed. (I used two)
Cooked rice. (I used a good handful)
Chopped onions, cooked with the spices and chilli until soft. (I used 1 1/2 medium sized onions)
1 chopped large chilli.
Black beans. (I used 1 can)
Spices. (I used ground cumin, paprika and sumac)

You vary all of the above and I will be trying again with different spices and maybe extra vegetables in the mix.