How to make the best veggie burgers at home

The best veg burger in the world is just one step away.

A few hours of elbow grease, a few hours in the kitchen and a couple of buckets of veg can be the difference between an authentic burger and a watered-down imitation.

Veggie burgers have become a household word, with the likes of Domino’s Pizza, McDonalds and even some supermarket chains now selling them.

But with veg becoming a trendier food for a variety of reasons, it’s not surprising there are lots of veggie burger recipes out there.

It’s no secret that veg burgers have been popular in Australia for some time, but they’ve only recently become the focus of the craft burger craze.

The recipe is simple to make and has the potential to be delicious.

How to prepare veg-friendly veg Burger recipe Veggie Burger Recipe Vegetable Burger recipe: 10 ingredients 1 large head of cauliflower, chopped into bite-sized pieces 2 garlic cloves, minced 1 tbsp extra-virgin olive oil 1 tbsp minced fresh ginger 2 tbsp onion powder 1 tsp salt and pepper 2 tbsp flour 1 tbsp vegetable oil 2 tbsp tomato paste 1/4 cup red wine vinegar 1/2 cup low-sodium soy sauce, or soy sauce substitute 1/3 cup vegetable broth 1/8 cup coconut milk (or water) 1 tbsp nutritional yeast 1 tsp turmeric 1 tsp sea salt and black pepper to taste 1.

Heat a large frying pan over medium-high heat.

Add the cauliflower and fry for 5 minutes.

Drain well and place into a large bowl.

Add garlic and ginger, olive oil and ginger paste, onion powder, salt and ground pepper and stir.

Cook for 1-2 minutes, stirring frequently.

Add flour and vegetable broth, bring to a boil and then lower the heat.

Simmer for about 20 minutes, or until cauliflower is tender.


Add in the red wine and vegetable oil and bring to the boil.

Simmulate by stirring in coconut milk, nutritional yeast, turmeric and salt and simmer for another 15 minutes, then stir in coconut water.

Bring to a simmer and cook for another 20 minutes.


While the caulilever is cooking, make the veg.

Cook the veggie in the oil in a medium frying pan for about 5 minutes or until the oil starts to smoke.

Remove from the heat and set aside to cool for 5 to 10 minutes.

While this is happening, make your onion and garlic burgers.

In a large saucepan, heat the olive oil.

Add all the ingredients and cook, stirring constantly, until the mixture starts to caramelise.

Remove the pan from the flame and transfer the mixture to a plate to cool.

Serve with a splash of lemon juice, a sprinkling of sea salt or black pepper and a pinch of turmeric to taste.

3/10 Food Safety Authority advice on making veg veggie patty with onion and vinegar and coconut milk Vegetable burgers with onion & vinegar and nutritional yeast: (click here for recipe) Ingredients: 2 large head cauliflower 3 tbsp olive oil (or oil from canola or vegetable oil) 1/5 tsp garlic powder 1/16 tsp sea, sea salt 1 tsp ground black pepper 1 tbsp fresh ginger 3 tbsp chopped onions 2 tbsp olive or canola oil (for frying) 2 tsp coconut milk 1/6 tsp nutritional yeast (optional) 2 tbsp vegetable broth 2 tbsp coconut milk or water (or vegetable broth substitute) 1 tsp nutritional yeild 1/12 tsp turmee (optional, optional) 2-4 tbsp vegetable stock, or coconut water 1/20-1/2 tsp turkish mustard (optional or not to add) Instructions: Heat the oil and garlic powder in a small saucepan over medium heat.

When the oil begins to shimmer, add the garlic and cook gently for 2 minutes.

Add onion and ginger and cook until the onion is soft, about 10 minutes, adding more salt and turmeric if desired.

Add coconut milk and nutritional yeield and cook just until the coconut milk is thickened, about 15 minutes.

When you have softened the onion and the garlic, add in the olive or oil.

Stir to combine, then add the vegg, coconut milk + nutritional yeast and turmeed mustard.

Simma and cook over medium to medium-low heat for another 30 minutes, turning occasionally to ensure the mixture is not too hot.

Add more salt to taste, stir to incorporate, and serve.

Recipe Notes: Nutrition Information is approximate.

Please note: This recipe is not intended to replace a traditional veggie bun.

It can be made in a wide variety of ways, including in bun-shaped or bun-stuffed shapes.