I made these burgers a few days ago, and they were delicious. Crumbly and mushy are the two biggest problems with veggie burgers, and these were neither.
These burgers held together fine in the pan. The texture wasn’t mushy (as bean burgers often are), but they were a bit soft, so I will be tweaking the recipe next time to add some firmness, perhaps with masa harina, or possibly substituting oatmeal for the stale bread crumbs.
The recipe is based on one from The New Vegetarian Grill and can be viewed here.
I served them with fresh salsa, whose Spanish name, pico de gallo, means rooster’s beak. The salsa is also excellent with corn tortilla chips. Be sure to use very tasty, ripe tomatoes.
Pico de gallo (fresh salsa)
|225g||fresh tomatoes, diced||1 cup|
|40g||chopped onion||1/4 cup|
|1 clove||garlic, minced||1 clove|
|2 tablespoons||minced fresh coriander (cilantro)||2 tablespoons|
|1/8 teaspoon||salt, or to taste||1/8 teaspoon|
1. Combine all ingredients in a bowl.