Vege burgers (with bacon)
I’m not the biggest fan of vege burgers. I find them a little tasteless and stodgy for my liking – you look for the vegetables, but alas, besides the occasional pea here and there, they are unidentifiable to the human eye. While this is not a vegetarian recipe with my addition of bacon, I’m positive that vegetarians will still be able to appreciate it without!
This recipe was born out as a craving for a very definite meaty burger. It was at that point in the week when the meal you planned is not the meal you want to eat. The previous Sunday, I had planned to make a healthy meal of carrot fritters with a green salad, but come the day in question, healthy was no longer my top priority. Reluctant to abandon the plan completely, I decided to make burgers out of my fritters. So a short trip to the supermarket for buns, bacon and beetroot and I was on my way.
Spiced carrot burgers
Makes 6 burgers
3 medium carrots
1 medium potato
1 onion, sliced thinly into half moons
2 cloves garlic, minced
2 1/2 tbsp plain flour
2 tsp ground cumin
2 tsp curry powder
2 tbsp olive oil
1. Peel the carrots and potato. Coarsely grate into a large mixing bowl. Use your hands or tea towel to squeeze out any excess liquid. Return to bowl with onion and garlic.
2. Add the flour, cumin and curry powder and stir until all the mix is coated evenly with the dry ingredients.
3. Beat the eggs in a separate bowl and add to the carrot mix. Season with salt to taste. The mix may look a bit dry as the egg will only just cover the vegetables – don’t worry, the fritters will not fall apart.
4. Heat the oil in a non-stick frypan. When hot, add heaped tablespoons of mixture and flatten out. Cook on each side for 3 minutes or until golden before removing to an oven proof dish. Repeat with remaining batter. Keep the cooked fritters in a low oven to keep warm.
It’s very handy to have someone willing and with a bit of brawn to do the grating for you. I find I’m more than happy to delegate the task so that I can get on with preparing the rest of the ingredients for the burgers.
For my burgers I had:
- bacon (short cut – healthier!)
- pickled beetroot
- sliced tomatoes
- cheddar cheese
- garlic mayonnaise
To prepare the garlic mayonnaise, simply combine one clove of minced garlic to 4 tablespoons of whole egg store-bought mayonnaise and add a squeeze of lemon juice. Be sure to buy whole egg mayonnaise to avoid any sickly sweet mayonnaise imitations.
I smothered both sides of my toasted buns with the mayonnaise and layered the lettuce, tomato and beetroot before placing the burger with melted cheese and bacon on top. For something a little different I’ve also used fresh bagels from a fantastic bakery nearby. And the results? Delicious – burger craving satisfied – and dedicated meat eating partner claimed it to be the best burger he’d ever eaten!