You can't go wrong with a really good veggie burger, now I know I am a little biased to say but this is a really good one! Bursting with colourful vegetables and packed with flavour. The psyllium husk is the secret ingredient in this recipe it's a fantastic binding agent for all these colourful veggies. Great source of soluble fibre too, awesome for the digestive system to keep thing moving along. You could use any of your favourite veggies in this recipe just keep the ratios the same so your little patties don't fall apart. A top tip I often double the recipe and once I have formed them into burgers I freeze half of them for a night I don't feel like cooking from scratch. This recipe makes around 12 medium size burgers.

AuthorJuanitaCategory, DifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

Ingredients

 2 cups Grated sweet potato
 2 cups Grated courgette
 1 Medium red onion, finely diced
 ½ cup Peas
 ½ Diced red pepper
 3 Cloves of crushed garlic
 Handful of chopped fresh herbs ie, chives, parsley, basil
 Thumb size peice of grated fresh turmeric *optional
 ¼ cup Psyllium husk
 1 cup Gram flour (chickpea flour)
 ¾ cup Plant-based milk
 2 tbsp Miso paste
 2 tbsp Smoked paprika
 Sea salt and cracked black pepper to taste

Directions

1

Prepare all the vegetables and add them to a large mixing bowl

2

Add the remaining ingredients and combine well with a large wooden spoon or clean hands if you don't mind getting messy.

best veggie burger

3

Allow the mixture to sit in the fridge for half an hour as this gives the gram flour and the psyllium husks time to absorb the moisture from the veggies. (very important step guys)

4

Now its time to get rollin! Form the mixture into a palm-size ball and then slightly flatten them to form the burger. I like to coat my burgers in ingredients like sesame seeds, bread crumbs, crushed nuts, cornmeal as this gives extra texture when cooking this is completely optional.

5

Now, these burgers are great either pan-fried in a little coconut oil until golden on both sides or baked in the oven at 180deg for about 35 mins until golden brown.

6

Enjoy guys xx

Ingredients

 2 cups Grated sweet potato
 2 cups Grated courgette
 1 Medium red onion, finely diced
 ½ cup Peas
 ½ Diced red pepper
 3 Cloves of crushed garlic
 Handful of chopped fresh herbs ie, chives, parsley, basil
 Thumb size peice of grated fresh turmeric *optional
 ¼ cup Psyllium husk
 1 cup Gram flour (chickpea flour)
 ¾ cup Plant-based milk
 2 tbsp Miso paste
 2 tbsp Smoked paprika
 Sea salt and cracked black pepper to taste

Directions

1

Prepare all the vegetables and add them to a large mixing bowl

2

Add the remaining ingredients and combine well with a large wooden spoon or clean hands if you don't mind getting messy.

best veggie burger

3

Allow the mixture to sit in the fridge for half an hour as this gives the gram flour and the psyllium husks time to absorb the moisture from the veggies. (very important step guys)

4

Now its time to get rollin! Form the mixture into a palm-size ball and then slightly flatten them to form the burger. I like to coat my burgers in ingredients like sesame seeds, bread crumbs, crushed nuts, cornmeal as this gives extra texture when cooking this is completely optional.

5

Now, these burgers are great either pan-fried in a little coconut oil until golden on both sides or baked in the oven at 180deg for about 35 mins until golden brown.

6

Enjoy guys xx

Best Veggie Burgers