It should have been no surprise that broccoli makes excellent burgers. It is one of my favourite vegetables but I would never have though to put it into burgers.
These burgers are winners! Literally! I found this burger recipe a couple of years ago in an article on a competition for the best vegetarian burgers. A vegetarian burger competition sounds excellent. Now imagine being a judge if all the burgers were as good as these! I made a few changes but mostly followed the recipe and it is indeed inspired. The finely chopped broccoli cooks in the oven and the burgers hold together well – despite a few cracks when cooking.
My main disappointment was that the raw burgers had specks of purple onion and green broccoli but the cooked burgers had a crispy golden skin and were pale inside. It is helpful for anyone wanting to hide broccoli in the burgers but less pleasing for those of us who love colour in a meal.
I served the burgers with mashed potato and pumpkin with promite and topped with pineapple and banana chutney. It tasted great but all looked a bit golden-orange with not a jot of green in sight. In fact it tasted so good that when faced with a choice of leftover burgers or curry, E went for the burgers. Definitely a winning recipe!
Broccoli and Hazelnut Burgers
(adapted from Rhonda’s Broccoli Burgers)
2 cups well chopped broccoli
⅔ cup ground toasted hazelnuts
1 finely chopped red onion
⅔ cup dry breadcrumbs
1 tbsp worcestershire sauce
1 handful grated cheese (optional)
¼ cup water
Salt and pepper, to taste
Oil spray for baking
Mix all ingredients and check seasoning. Use hands to shape into burger sized patties (I made 7) and place on baking sheet lined with baking paper. Spray with oil and bake 30 minutes at 180 C. Flip burgers over and spray with oil. Bake an additional 30 minutes. Serve hot.
On the Stereo:
Absent Friends – Divine Comedy