These gourmet vegetarian burger patties are packed with the flavours of ginger, lemongrass, carrot and soy. Top these gluten free veggie burgers with lime and coriander (cilantro) onions and sweet chilli sauce and watch them disappear!
The creation of this recipe has been sponsored by Barbeques Galore.
A barbeque is almost an essential in our hot summers. On those unbearably hot days often the last thing you want to do is stand in front of the stove, inside, and cook dinner.
But take it outdoors, and fire up the barbeque and suddenly it's not just about dinner, it is about celebrating those beautiful summer nights and dinner outdoors.
One of the great things about living here in Queensland is that we almost have BBQ weather year round. Even in winter with weather in the mid 20 degrees celsius (70 plus fahrenheit) during the day.
That's why I've partnered with Barbeques Galore today, to share some delicious vegetarian and vegan barbeque recipes to show that a great barbeque can be delicious and healthy without the meat! And first up today, I'm sharing with you one of my favourite veggie burgers.
One of the great things about veggie burgers is that the flavour combinations are almost limitless. Asian style, classic mixed veggies, subtly spiced and meaty mushrooms are all great options. And then you can use ingredients such as lentils, millet, rice and quinoa to add a bit of substance and protein.
Today I've headed down the Asian flavour trail with Ginger, Carrot and Quinoa Vegetarian Burger Patties. Steamed quinoa is flavoured with spring onions, ginger, coriander (cilantro), carrots, soy and a little peanut butter.
While I've used an egg to bind my burgers, you could just as easily make them vegan by substituting a flax or chia egg. I've also made them gluten free through the use of gluten free oats, which have been pulsed into a fine powder.
Whether you cook these burgers outdoors on your barbeque, or indoors in a pan or in an oven these burgers are sure to satisfy both the vegetarians of the family and the carnivores to boot!
- ½ cup white quinoa
- ½ cup water
- 2 tsp flavourless oil
- 4 spring onions finely chopped
- 2 tbs ginger finely chopped
- 1 lemongrass stalk white part only, finely chopped
- 2-3 carrots peeled and grated, roughly 200g or 7oz
- 1 leaves small bunch coriander stalks and finely chopped, cilantro
- 2 tbs soy sauce, gluten-free variety if needed
- 1 ½ tbs kecap manis
- 1 tbs sesame oil
- 1 tbs heaped peanut butter
- 60 g oats ⅔ cup
- 1 egg lightly beaten
- 2 tbs olive oil
SWEET CHILLI CASHEW CREAM:
- 150 g cashews soaked for 2 to 4 hours
- ½ cup water
- 2 tbs lime juice
- 4 tbs sweet chili sauce
- 2 tsp soy sauce, gluten-free variety if needed
- ⅓ cup extra virgin olive oil
LIME CORIANDER (CILANTRO) AND GINGER ONIONS:
- ½ red onion finely sliced
- juice of 1 lime
- ¼ tsp finely grated ginger
- 1 tbs heaped chopped coriander
- TO SERVE:
- 4 burger buns
- cucumber sliced into ribbons
- Rinse the quinoa under cold running water and drain. Place in a medium saucepan along with the water and bring to a boil over a high heat. Cover, reduce the heat to low and cook for 15 minutes. Turn off the heat and keep covered for 30 minutes.
- Meanwhile, heat the bbq to a medium heat. Add the oil and the spring onions, ginger and lemongrass. Cook, stirring, until the ginger and lemongrass are fragrant and the spring onions start to lightly caramelise. Remove from the heat and place in a large bowl.
- Place the onions on the grill and cook, stirring only every so often, until the carrots soften and are some bits turn golden. Place in the bowl with the spring onions.
- Add the cooked quinoa, soy, recap manis, sesame oil, peanut butter and stir well to combine.
- Place the oats in a food processor and process until a fine crumb. Add to the quinoa mixture and stir through. Taste and adjust your seasonings as necessary and leave the mixture to cool completely.
- Drain the cashews and pop them in the food processor. Process until the cashews form a paste. Add the water, lime juice, sweet chilli sauce and soy and process until smooth. When smooth, with the food processor running, slowly drizzle in the extra virgin olive oil and process until smooth and well combined. Decant into a jar or container and refrigerate until needed.
- Make a well in the centre of the quinoa mixture and add the egg. Mix the egg until well combined before mixing it into the rest of the mixture.
- Form into patties roughly the size of your burger buns. I got 4 generous burgers from this mixture. Press the mixture well in your hands and form into a circle. Refrigerate for 30 minutes or a couple of hours to allow the burgers to firm up a little. This ensures they are less likely to break when cooked.
- While the patties are firming up in the fridge prepare the onions. Place the onions in a bowl along with the lime, ginger and coriander. Mix well and leave to marinate.
- Heat your bbq to a medium low heat. Lightly brush the burgers with the olive oil or your favourite cooking oil. Cook over a medium low heat for 5 to 7 minutes each side. If you are using a barbeque with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the burgers cook all the way through. If you are cooking the burgers on the stove top cover with a lid.
- Serve your burgers on burger buns (I've gone with Brioche buns) and top with the sweet chilli cashew cream, onions, cucumber and lettuce.
This recipe was sponsored by Barbeques Galore. Thank you for supporting the sponsors that keep Delicious Everyday delivering free recipes to your kitchen!