Oh dear…the Bloody Bonza Bucketty Beetroot and Bean Burgers did not pass muster from the tough judges running the Inaugural Mangrove Country Fair Veggie Burger Taste Test.
Head Taster Shrek saying “I really, really liked the flavour, quite a meaty consistency if I can use that word, and they held together pretty well.” Cheeky and Mrs Shrek however expressed their concern over the colour “I just don’t understand why any vegetarian would want a burger that looks so red – its like meat. Veggie burgers needs something green in them”.
The killer however was the case of shall we say “bottom burps” that all the tasters were afflicted with afterwards. Personally I don’t get this….the 4B burgers have been made and eaten quite a few times in the VegHead household and we can’t report any subsequent windy-pant problem. However we’ll settle for the judge’s final word in this and so we’re submitting another entrant: Sweet potato and rice burgers.
For the putting in:
- 1 large potato, peeled and quartered
- Sweet potato to approximately the same size, peeled and chopped
- Carrot to the same amount as the potato, finely grated
- 1 medium onion, finely diced
- 3 cloves of garlic, mashed
- 1/3 cup of dry rice, cooked to just beyond al dente
- 2/3 cup of oats, ground to flour – not quick cook oats (to make these gluten free follow the same advice as in the 4B recipe)
- 2/3 cup of cooked chickpeas, roughly mashed
- 2/3 cup of green peas (either frozen, or if using fresh blanch first)
- 2 teaspoons of cumin powder
- 2 teaspoons of cayenne pepper
- 2 teaspoons of smoked paprika
- 2 teaspoons of ground black pepper
- 2 tablespoons of dried mixed Italian herbs
- 2 tablespoons of tamari
- Olive oil
- Catering Portions – For those looking to use this recipe for catering size proportions, such as we did for the Mangrove Mountain Country Fair and the Gasfield Free Mountain Districts Declaration, base all ingredient amounts on using 1kg each of sweet potato, potato, carrot, (uncooked) rice, oats and frozen peas. You can expect about 50 generously sized burgers from such a mix – which each burger formed into a ball a little smaller than a tennis ball. When making such a large mixture I have found it to be best to mix the peas through the cooked rice, and mash everything else together separately. Refrigerate both mixes overnight in covered containers. Fork the rice/pea mix to separate then combine everything in a large container (or split the mixes into equal portions and do in batches if need be). There is no better way to evenly combine such a large quantity than to just do it with your hands.
Boil the potato and sweet potato until soft, then drain and mash.
Meanwhile, saute the onion over a medium heat in a generous amount of olive oil until transparent. Add the garlic and continue cooking for 30 seconds, then add the spices (not the herbs) and continue for another 30 seconds. Transfer to a large mixing bowl.
Mash together the potatoes, sweet potatoes, herbs, onion/garlic/spice mix, oat flour, tamari. Once mixed add the cooked rice and the peas, and thoroughly mix by hand or with a spoon until completely combined.
Cover and refrigerate the mix for at least 2 hours before forming patties.
Cook patties in a cast iron pan until crisp on both sides.
Patties can be frozen uncooked, once formed separated by squares of waxed paper. Uncooked mix should keep in the fridge for 3-4 days.
Handy Tip: When forming veggie patties use an “egg ring” to get a good tight burger and also ensure even sizing. Form a ball of mix (experience will show how much you’ll need) and press tightly into the ring using palm or a flat spatula. Lift off the ring before cooking. You can either do this directly into the pan, or if preparing for later cooking form the patties in this manner onto the waxed paper. If a wider, thinner burger is desired to suit the size of the bun then squash the pattie as it cooks, just before turning it over to cook the other side.