Okay, so veggie burgers are awesome right, and we love burger nights at our house! So I thought I’d let you in on how to make the best veggie burger ever! This beats any kind of fast food chain burger any day!!!


Usually when I’m being a little lazy bum I will just grill a big portabella mushroom instead of making veggie patties, but making your own veggie patties is sooo much better, and worth the extra effort! these tasty ones I’ve created are made from the whole raw ingredients, so good for you, and with chickpeas it gives you lots of protein to make you big and strong 😉

They are easy and will make wonderful left overs.. freeze up a batch of them for future burger nights or BBQ’s at friends 🙂

Also I have provided a list of things that I’ve put in my burgers, you can add as little or as many of these, or anything else you fancy

I like to buy my rolls from the local organic bakery, for these I’ve used unbleached white and spelt sourdough rolls, deeeelish! I don’t eat bread often, but when I do I like to make sure it’s the goods- fresh, preservative free, and made from good quality flours! (g)


What you need for the veggie patties

makes approx 8 large patties

½ cup diced onion (I’ve used spring onion)

¼ cup packed chopped coriander

1 cup grated zucchini (approx. ½ large zucchini)

1 can of chickpeas (garbanzo beans) drained and mashed with a fork

1 cup roasted and mashed pumpkin (or approximately ¼ butternut pumpkin)

1 tbsp olive oil

1 tsp cumin seeds

1 tsp sea salt

¼ tsp cinnamon

2 diced garlic cloves

½ diced red chilli

1 flax egg or 1 organic egg (non vegan option)

extras for the burger:

sourdough rolls (I pick mine up from the local organic bakery)

baby spinach leaves

sliced red onion

sliced tomato


grated carrot

grated beetroot

avocado mashed with lime and pepper


grilled eggplant

sliced cucumber

to have on the side:

sweet potato fries-

sweet potato roasted in olive oil, rosemary, and sea salt.


How to make the patties:

  1. heat the oven to 180 degrees fan forced, line a baking tray with baking paper, place the pumpkin on the tray, toss in olive oil, sprinkle over the cumin seeds, cinnamon, and sea salt and place in the oven to bake.
  2. add the onion, coriander, zucchini, chickpeas, garlic, chilli, and egg (flax egg or hens egg) to a mixing bowl and mix.
  3. once the pumpkin is baked soft, mash with a fork and add to the mixing bowl, combine the ingredients well.
  4. line a baking tray with baking paper and scoop out handful size balls of the mixture, place on the baking tray and flatten/shape into burger patties (see picture above)
  5. either cover with cling wrap and place in the fridge (if cooking them later), or heat up a fry pan on medium heat, add a swirl of olive oil, and place 2 patties in a pan at a time, fry on one side, then flip to the other side after at least 3 minutes. Cook the patties until your desired crispy-ness.

How I like to construct my burgers:

spread a generous dollop of hommus on the toasted top bun, and a big dollop of avo mash on the bottom bun, next lay down some spinach leaves over the avo, then your pattie, then layer some slices of grilled eggplant, tomato, onion, cucumber, carrot, beetroot, and finally some sprouts, then place the bun top on top and give it a little smoosh down so you can get your chompers around it. J

Serve with some sweet potato fries, cause we all know burgers are meant to be devoured with a side of fries

Im still in the process of perfecting my sweet potato fry recipe, but I will share it with you when its perfected!


Anyway have a wonderful week

Elsa, xx



4 Comments Add yours

  1. tianarebecca says:

    These look so amazing elsa!


  2. Franziska says:

    This burger looks and sounds divine… wish I could take a big bite of it now! Just found your blog on Bloglovin’ and really lovin’ in 🙂


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