The title is pretty bold (Our Perfect Veggie Burger ), so… Is this burger really all it claims to be?
I’ve made a batch of these burgers, following the recipe exactly, even taking the time to taste-test before cooking. It says so, right in the instructions. Gotta follow the rules, after all…
Let’s start out with the must-haves she mentioned on her recipe:
- Can’t be mushy in the middle (the problem I have the most)
- Crispy outer shell
- Lots of flavour from fresh herbs & spices
- No tofu (not a fan)
- Crunchy, chewy texture is a must
- No cracking or falling apart (another common problem)
- Must cook well 3 ways: frying pan, oven, and BBQ
- Could make a grown man shed a tear of joy (ok, that was my requirement, heh)
So, let’s break it down…
Can’t be mushy in the middle
The sunflower seeds, Panko bread crumbs and shredded carrot help to keep these burgers firm and moist, but not mushy. Check-mark for that one!
Crispy outer shell
After a good oven-baking or pan-frying, it crisps up quite well. This one’s covered.
Lots of flavour from fresh herbs & spices
(please excuse the silence as I enjoy the bright herbal flavour-splosion) Mmmm….
Crunchy, chewy texture is a must
The crunchy sunflower seeds in the middle, plus the way the oat-flour soaks up all the juices from the shredded veggies, all of that combines into a – dare I say – perfect chewy and crunchy combo.
No cracking or falling apart (another common problem)
This one’s covered by that oat flour. That stuff works wonders at keeping these burgers firm and solid.
Must cook well 3 ways: frying pan, oven, and BBQ
I’ve tried these two ways, oven-baked and fried. Oven baked is a little drier than I’d like, but they’re still quite tasty. Pan fried, these are just delightful. I get that crispiness on the outside from direct contact with the heat, which I’ve been unable to reproduce in the oven.
Here’s a bonus: One other way she didn’t mention here: Cooked from frozen. I’ve had great success cooking, freezing and re-heating these on the stove. Just splash with water, microwave for 90 seconds to thaw them out, then finish them on the stove.
Sadly, I have not yet tried these on the BBQ.
Awe shucks, I’m just going to have to make these burgers again to try them on the BBQ… what a shame [/sarcasm].
Could make a grown man shed a tear of joy
I think I saw a glimmer of a tear. My meat-loving husband did actually go back for seconds, so I’ll call that one a pass.
Give them a try. If you’ve ever enjoyed a veggie burger, this one will wow you!