Spicy Veggie Burger

Summers are made for BBQ and it makes the food taste a bit better actully. I’m not sure if it is the warm weather, sun or the socialising that makes it so good. Leaving the kitchen for a bit and cook a meal in a different way for a few months of the year really brings me new inspiration. A safe card to make, which mostly everyone appreciate, is burgers. These vegetarian burgers is not only yummy but also and filled with nutrition.

GF   DF   VF


1 zuccini
1 onion
1 medium broccoli
2 carrots
70g of rice flour (or any flour)
2 tbsp. paprika
1 tbsp. cayenne pepper
1 tbsp. orgegano
1 tbsp. nutmeg
1 handful of chives

Eggplant Dressing
2 eggplants
2 cloves of garlic
2 tbps. Thini
2 tbsp. olive oil
½ lime jucie


Preheat the oven on 175 degrees. Chop up zucchini, onion and broccoli and place on a try. Drizzle the veggies with oil (I use coconut oil) and season with salt and pepper. Bake in the oven until soft, around 25-30 min. Peel your carrots, followed by using a grating them both and leave to the side. When your veggies in cooked, take them out and put in a large bowl. Then use a hand blender or food processes to create a smooth paste. Add all the spices and the flour to your veggie paste and mix it all well. Last think to add is chopped up chives and your grated raw carrots. Mix it all together. Place baking paper on an oven tray and get ready to get your hands dirty! Form round bolls out your burger patty, around 120g each, and place on the try. Press the ball down with your hand to form the typical round burger shape. When the tray I full, place in the oven and bake for around 30-40 min on 175 degrees. I would recommend you to flip them half way to get a more even crispy surface. When the burgers are baked, use your imagination to create the perfect garnish.
I used a Portobello mushroom to create a ‘double stack burger vibe’ between gluten free buns.

Eggplant Dressing

Split the eggplant in the middle and cut of the head. Place the half’s with the skin down and use a knife to make a square pattern. This will help the oil to sink in and help it cook. Drizzle with oil (I use coconut oil) and season with salt and pepper. Bake in the oven on 175 degrees for 40-45 min. When the veggies are cooked, take out and let them cool off before you separate the skin. In a food processor (or you can use a hand blender) add the ingredients together and mix well to a smooth paste. If the consistency is too thick, add more oil. Leave to cool in the fridge.

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