Hello to you all,
Eating around a table with friends and family is one of life’s greatest and simplest pleasures. That’s why, when vegetarian friends pop over, I reach for this veggie burger recipe as I love to cook one meal that I know everyone around the table will devour with gusto!
Use a non-stick frying pan to make these and have some extra breadcrumbs to hand so that you can get the perfect texture. Before topping your burger with condiments, check the labels for nasty preservatives and flavourants – and besides these burgers are so packed with natural flavour, we hope you’ll love them just as they are.
You will need
1 small red onion, peeled
1½ cups fresh broccoli
2 cups mushrooms, cubed
2 cans cooked black beans, rinsed
2 Tbsp minced garlic
3 free range eggs
3/4 cup extra firm mature cheddar
± 1 cup breadcrumbs
2 Tbsp Pesto Princess Pesto – you can use your favourite. We chose Pesto Princess Coriander and Chilli.
Pesto Princess Chimichurri Sauce
Makes 8 small patties or 6 normal sized patties.
1. Using a food processor, add the following, in this order, one by one and blitz until fine: onion, broccoli, mushrooms, 1 can black beans and garlic.
2. Add the eggs, cheese, breadcrumbs, the second can of beans and blitz until just combined before adding the Pesto Princess Coriander and Chilli. Give it one last blitz to combine.
3. If the mixture seems a bit too sloppy to make patties, add more breadcrumbs until your patties can hold their shape. Wet your hands with water to shape the patties, as it is quite a sticky business!
You can either shape the patties and keep them in the fridge to chill and firm up (this is recommended – you can even leave them overnight) or you can fry them immediately in a non-stick pan over medium to high heat using a little olive oil.
4. Cook for 3-5 minutes per side or until golden brown and a crust has formed on each side. Serve with lots of Pesto Princess Chimichurri Sauce, some mayo, pickled onions and crunchy lettuce or rocket on top of a fresh bun!
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
De Grendel Merlot 2014
Owned by the Graaff Family, De Grendel sits on the Tygerberg Hills looking out over Table Bay from whence cool breezes from the Benguela Current blow over the vineyards ameliorating the summer heat and allowing for slower ripening and fuller flavour in the grapes.
The De Grendel Merlot 2014 is a fine expression of Merlot and of the 2013/2014 ripening and harvesting season.
It looks like In elegant livery in a Bordeaux shaped bottle with a classy screwcap. In the glass, it is ruby coloured at the core and pales out to a purple garnet at the edges.
It smells like Roadside fennel seasoning a mélange of red, black and blue berries, ripe blood plums. Gentle undertow of oak.
It tastes like Plush red and black summer fruits. Medium of body with a rich mid-palate, gently interwoven acidity, tannins and the oak all in support of the bright fruit. Finishes dry with the flavours waning gently.