Yum Yum 'Free' Veggie Burgers!
I don't know if a similar recipe has been posted before but I just wanted to share this one I came up with at the weekend because they are soooo delish!!!!!!
Prep time: 5 mins
Cooking time: 25mins
Makes 4 burgers
Burger Ingredients - FREE on all plans!
200g quorn mince [I used frozen]
1tbsp tomato puree
1 chopped onion
salt & ground pepper & herbs to taste [I used tesco's pizza & pasta herb grinder but any basil/oregano type herbs would work with the tomato]
To Serve - Optional
HExB 30g grated cheese [split between 2 burgers]
HeXA 60g bread roll x1
1 tablespoon tomato sauce - 1 syn [split between 2 burgers]
1. Preheat oven to 180degrees.
2. Whisk the 2 eggs in a bowl.
3. Whisk in the tomato puree and seasonings to taste [be generous with the herbs!]
4. Add the chopped onion and mix.
5. Then add the quorn mince and use your hands to mix it thoroughly [prepare for cold hands]. As the mince starts to defrost it will get quite squidgey but this helps to hold it together.
6. Shape firmly into 4 burgers.
7. Fry the burgers 1 min on each side using frylight.
8. Transfer to a baking tray and place in the hot oven for approx 20mins.
The burgers on their own with salad are FREE on all plans.
Optional serving choices on Green/Extra Easy:
Serve one in a HExA bread roll with salad/15g of HExB grated cheese/half tbsp tomato sauce; and you can eat another one without the bread roll and with salad/15g of HExB grated cheese/half tbsp tomato sauce. OR you can cut the bread roll in half and place a burger on each half - but then you can't pick it up burger stylee!
I also cut some sweet potato into wedges, coated in frylight & seasoning and placed them in the oven at the same time as the burgers, and served them alongside. Also FREE on green/extra easy.
You could also add gherkins/pickles/mayo/salad cream... whatever floats your burger boat!
It was a truly delicious meal!!!!! My regular Friday night meal me thinks :)
This week I shall be trying another alternative: substituting the tomato puree for curry powder and using corriander and cumin herbs... shall let you know how it goes!