Delicious vegetarian patties that are crisp on the outside, wet and soft on the inside – and deliver flavour that could rival any first-rate burger? Coming right up.
I realised today I was unequivocally missing America. Recently we went to the USA for a short break where we managed to get all the way from California to New York (and lots of stops in-between)! Needless to say I was a bit concerned that with such a short amount of time left for eating out, shopping or cooking, I would struggle to eat a nice varied diet as a vegetarian. Shockingly, I actually ate quite well: and now I’m back, I even miss the vegetarian burgers from the chain “Bubba Gump Shrimp”, of all things!
So there was my challenge. I’ve made aubergine & breaded halloumi burgers before, but this was different – this was going to be a genuine, fried/grilled burger patty. I used to eat plenty of homemade nut-burgers when I was young, but I was looking for something with a really good texture first and foremost – and I have to say this ended up perfectly.
Soft slider buns are drizzled in mayonnaise, filled with baby gem lettuce, and then the star of the show, the patty – is placed on top. Over that, melted cheddar cheese coats it and oozes down to the sides, whilst charred crunchy peppers complete the taste sensation.
Here’s my recipe which evokes my time in America:
Sliders with mushroom, potato, broccoli and cheese burger patties
- 1 medium-small potato
- 1 shallot
- 1 large floret of broccoli
- 7 medium mushrooms
- 1 egg
- 1 piece of bread, for breadcrumbs
- Mild cheddar cheese
- Knob of butter
- Salt and black pepper, a sprinkle
- A little plain flour to dust and bind if needed
- 6 slider buns; I used M&S
- Mayonaise to taste
- Cheddar cheese
- Bell peppers to garnish
- Lettuce to garnish
- Avocado, optional
- First, prepare the ingredients. Chop the medium potato into 3 lengthwise, then cut each slice into 3, then into equal sized cubes. Put a deep frying pan on heat high and add the potato with boiling water. Cook for about 3 minutes, check for doneness (potatoes should not be mushy), and then drain.
- Now peel and finely chop the shallot. Add butter/oil to the frying pan, turn it down to medium heat and fry until the shallot becomes translucent. Set aside.
- Slice mushrooms and then again, in the opposite direction. Fry these in a liberal amount of butter until just cooked, not further. Turn off heat.
- Now separate the little pieces of the floret of broccoli, and chop finely – not so they are completely separate and in very small pieces.
- Take a bowl and add the fried shallots. Now break an egg into the bowl and whisk well. Add cooked potatoes, mushrooms, and broccoli pieces. Stir more so the egg is coating everything.
- Now crumble (or blitz in a food processor) the entire slice of bread over the bowl, and stir again to incorporate.
- Grate the cheese over the bowl and again, stir.
- Season with salt and pepper.
- If the mixture is looking a little runny, you can add a spoonful of flour and mix well. Bare in mind that the mixture should be wet but bound together well, and that it may not need the flour. To check, try to make a patty in your hands.
- In a frying pan, heat oil over medium-high heat.
- Shape the patties. Take some mixture and with your hands, first push it together into a ball and then flatten it. It should hold together well, but press the edges inwards and flatten again to make sure it maintains it’s shape. The size of your patty should be dependant on your rolls: this recipe will make small ones, as I used sliders.
- When pan is hot enough, drop the patty into the oil. Turn in about 2 minutes, but it may take less time until golden brown – shape and add the other patties to the pan whilst waiting. Cook each side for 2 minutes, then remove from the heat ready for assembling.
Assembling & Grilling:
- Pre-heat the grill.
- Half the burger buns, and spread butter and mayonnaise on the bottom half. Now add a thinner layer of mayonnaise to the top half, and keep separate.
- Shred your lettuce of choice and layer it all over the bottom half. Nestle the patty on top and finely slice cheese, placing two strips on-top of each patty, overlapping. Finally, slice bell peppers and layer them on top of the cheese.
- Put the sliders onto a tray and place under the grill, just long enough for the cheese to melt and the burger & bun to warm through.
- Finally, take them out of the grill and put the top bun back on top. Pop back under the grill for a few seconds, remove, and serve.
You can also add sliced avocado, which I had in America. It was a great creamy accompaniment to the burger and is very healthy – I couldn’t get any, but if you can, this is the perfect recipe for it.