These Broccoli burgers, combine fibre packed broccoli with a protein punch from the egg and kidney beans and are completely gluten free. Paired with the spicy tomato and onion relish, this recipe even had my meat loving house mates considering the vegetarian lifestyle!
Ingredients
(makes 8 burgers)
(for the burgers)
- 1x Broccoli Head (cut into florets)
- 2x Garlic Cloves (crushed)
- 1x 400g tin of Kidney Beans (washed, drained and mashed with a fork)
- 1x Egg (beaten)
- 1/2 cup of Oat Flour
- 1/4 cup of Parmesan (grated)
- 150grams of Blue Cheese (crumbled)
- Salt and Pepper to season
- Oilve Oil to fry
(for the relish)
- 1x Red Onion (sliced)
- 2x Garlic Cloves (crushed)
- 2x Green Chilli's (sliced)
- 4x Beef Tomatoes (sliced)
- 1teaspoon of Cayenne Pepper
- 1teaspoon of Paprika
- 2tablespoons of Agave Nectar (or honey)
- 2tablespoons of White Wine Vinegar
- 200ml of Water
- Glug of Olive Oil
Method
(for the burgers)
1) Firstly bring a large saucepan of fresh water to the boil, and cook the broccoli florets until the have just started to soften - around 5 minutes. Then remove from the heat, drain and run under cold water to cool. Then chop until the broccoli is a little mushy but not unrecognisable.
2) Next grab yourself a big bowl, and put all of the ingredients for the burgers in, including the broccoli and mix until completely combined seasoning well with salt and pepper.
3) Now its time to get your hands dirty! The mixture should make around 8 good sized burgers, so grab a portion in your hands, roll into a ball, then flatten until your patties are around 1cm thick. Feel free to make a larger quantity of smaller burgers, or even better - less jumbo sized ones! Repeat this until you have used all of your mixture, then cover your patties with cling film and refrigerate for at least half an hour.
Top Tip: blue cheese and broccoli are a flavour combination made in heaven, so add for an extra taste sensation!
(for the relish)
4) While your burgers are chilling, its time to start your relish. Add your onions and garlic along with the glug of olive oil, to a large saucepan and place over a medium heat for around 5 minutes until the onions start to soften but not brown.
5) Next add all of the remaining ingredients for the relish to the pan, stir well and bring to the boil. Once it has begun to boil reduce the heat and simmer for a good 25-30 minutes until almost all of the liquid has evaporated.
Top Tip: if you want to serve your burgers with sweet potato fries, as I did in the picture, chop one sweet potato per person into uniform french fry shapes. Toss in just enough olive oil to coat all of the fries, and place them in a single layer on a baking tray, then sprinkle with paprika. place in an oven preheated to 200C for around 25-30 minutes until they are crunchy on the outside and perfectly fluffy inside!
6) Once your burgers have been in the fridge for at least 30 minutes, its time to cook them! Place a teaspoon of Olive Oil into a large frying pan over a medium heat (I cooked my burgers in 2 batches, 4 at a time). Add as many burgers as you can fit into your pan and cook for around 3-5 minutes on each side, when the patties have browned on the outside and cooked through (if your patties are burning before they have cooked for at least 3 minutes, reduce the heat).
7) Last but not least, take your reduced relish off the heat and put into a bowl for everyone to dig in! (at this sweet potato fries should also be ready)
Serve naked of their buns on a bed of green leaves, with a good serving of the spicy tomato relish alongside crunchy sweet potato fries and enjoy! However, if you want to enjoy a more traditional burger, grab a bun and stack it high with filling!
Charlotte x
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