For those of us who like experimenting when it comes to food or trying a recipe we saw somewhere, cooking is a hit-or-miss experience. Sometimes the recipe turns out just how we imagine it will taste like and sometimes not. One thing I promised myself when I started this food blog is be honest with my readers. If I liked the food, you will know it. If I loved the food, you will absolutely know about it because chances are, I will keep raving about it. If I didn’t like it, you will not see the recipe on my blog because I will not endorse it.
A week ago, I had bought too much mushrooms and decided I will give veggie burger a go. As always, I flipped through the pages of my favourite cookbooks, searched my favourite online food pages until I came across this tasty looking and sounding veggie burger recipe and made them.With those lovely colours and crisp looking patty, it does look appetising enough, right? I was having second thoughts about posting this. The reason being the boys, hubby and son, did not exactly enjoy this. We are meat-loving burger people and even love seafood base burger. The only vegetarian burger we’ve had and absolutely enjoyed were those mushroom burgers back in the Philippines.
I will be honest. This was a bit too “veggie” tasting for me. I read the reviews for this recipe and everyone was saying how tasty this burger was. We did not get that tasty experience. Or maybe, I did not add enough seasoning to the mixture. Again I will be honest. I think this burger has lots of potential to be a really tasty and enjoyable meal. I was thinking next time I make this ( and I will just to give this another chance), I will add a bit more salt and pepper, maybe add a tablespoon of grated parmesan cheese or maybe even some freshly chopped herbs. When I was still working as a daycare centre cook, I used fresh or dried herbs a lot as seasoning substitute for salt since cooks are not allowed to add salt to children’s food at the centre. I was also thinking since we are not vegetarians in the family, I could add salmon flakes or tuna to the mixture for added flavour.
- 500g coliban potatoes, peeled, quartered
- 1/2 cup frozen baby peas
- 2 medium carrots, peeled, finely grated
- 100g button mushrooms, finely chopped
- 1/4 cup plain flour
- 3/4 cup seasoned stuffing mix
- 1/4 cup vegetable oil
- 6 burger buns, halved
- lettuce leaves
- 2 medium tomatoes, sliced
- 6 slices tasty cheese
- Chutney (tomato or onion), to serve
- Cook potatoes in a saucepan of boiling, salted water for 8 minutes. Add peas. Boil for 2 minutes or until potatoes are tender. Drain. Remove to a bowl. Mash well. Add carrots, mushrooms and flour. Season with salt and pepper. Stir to combine.
- Using your hands, shape potato mixture into 6 patties. Place stuffing mix on a plate. Coat patties in stuffing mix.
- Heat oil in a frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden and heated through. Drain on paper towel.
- Top bun bases with lettuce, tomato, patties, cheese, chutney and bun tops. Serve.
Recipe from Taste.com.au