Veggie Burgers

Veggie Burgers

Points per serving 4
Servings: 8

350 g quorn mince
215 g cooked kidney beans, (canned), rinsed and drained
100 g sweetcorn
100 g red green or yellow pepper(s), cored, de-seeded and cut into small squares
2 teaspoon thyme
5 portion cherry tomatoes, (pured)
1 tablespoon soy sauce
1 medium egg(s), beaten
100 g flour
2 teaspoon spices, (cajun)
1/2 teaspoon salt
1 teaspoon pepper
8 medium burger bun
1 large tomato(s), sliced, for serving
8 small leaf lettuce, for serving
8 small pickled gherkin, sliced length ways, for serving
6 portion spring onions, finely chopped

Mix Quorn mince, kidney beans, sweetcorn, spring onions, dried herbs, tomato puree, soy sauce or mushroom ketchup and egg in a large bowl.

Add flour, Cajun seasoning or chilli powder (if using). Season with salt and pepper and mix together well. Shape into 8 burgers. Cover and chill until ready to cook.

Pre-heat grill. Place burgers on a baking sheet and grill for 3-4 minutes on each side.

Split the burger buns and lightly toast the cut sides. Serve the burgers in the buns with lettuce, tomato slices and dill pickle.

Notes
The burgers keep their shape better if cooked on a baking sheet.

On core: 100g flour is 5 pts.  You would also need to count points for the bun if you wanted one.

Veggie Burgers

I used a bag of frozen mixed veg hadn’t got enough fresh veg in ( it was a 2lb bag of veg)
600g potatoes cut small.  Threw it all in a pan put in a veg oxo cube and paprika didn’t measure sorry and boiled till cooked then drained the veg then i mashed together put in a few drops of tabasco and few drops of Worcestershire sauce or season to own taste
Leave mixture to go cold then chill in fridge 20 mins then form into pattie burgher shape. I dipped in egg white i then put another veg oxo cube pinch of tarragon parsley and pinch of basil into the polenta and coated the veg mix sprayed frying pan with frylight put burghers in pan turn over with fish slice till golden brown
i made 11 veg burgers out of the mix