The Ultimate Veggie Burger and Chips


Who doesn’t love a good burger and chips eh? I have tirelessly, and selflessly (!), researched lots of recipes to bring you this, the Ultimate Veggie Burger. Because, let’s face it, some veggie burgers taste like cardboard. And I was having none of it. In true Jeanie Jyanti style I tried lots of famous recipes and in the end made up my own and found it to be the best (hello ego, is that you?). So here it is my dears. Enjoy.



(serves 1-2)
For the Burger:
1 tin of black beans – drained well
1 clove of garlic
1/2 teaspoon of cumin
1/2 teaspoon of dried, ground, coriander
1 teaspoon smoked paprika
Cayene pepper to taste
Salt and pepper
Veg stock cube
1 egg
60g of oats
1/2 teaspoon of Black mustard seeds optional
1 teaspoon of dried Rosemary
1 tablespoon of activated yeast
Toppings of choice
Bun of choice
For the Chips:
1 large or 2 small potatoes per person
2 teaspoons of Oil
1/2 teaspoon smoked paprika
1/2 teaspoon of dried garlic
Salt and Pepper (smoked salt is best)
For Chips:
Heat oven to 200 degrees C (gas mark 6 or 400 degrees F)
Chop up clean potatoes into wedge or chip shapes. I leave the skin on, extra fibre.
In a small bowl mix the oil, spices and seasoning and drizzle over the chips and coat generously.
Place in the oven for 20-30 minutes, checking often until cooked and crispy.
For the Burger:
Place all the ingredients into a blender and blitz.
Note: If you don’t have a blender then these can be made using a potato masher, but make sure to chop garlic well and maybe use flour instead of oats.
Make sure the consistency is moist but not wet. Add more oats if it is too wet and more water if it is too dry. The consistency should be that it holds it’s shape but doesn’t drip. Wet hands help to shape the burgers.
Heat a pan and when it is hot place patty shapes onto the pan and press down well.
Allow to cook until the underside is solid and can be easily flipped. Check regularly in case of burning.
Cook the other side until cooked through. Option to put them into the oven with the chips to finish cooking.
Oh there are SO many options.
The Classic – onions, pickles, cheese, tomato, spinach, mustard and ketchup.
Go Wild – blue cheese, red onion chutney, lettuce and chopped walnuts
Middle Eastern – Halloumi, tahini, za’atar, harrisa
Dietary Information:
Vegan – replace the egg with flax egg
Naturally Gluten and Wheat Free
Sugar Free
Black beans – help to build bone strength, full of iron, potassium, magnesium, calcium, copper and zinc
Potatoes are full of potassium which helps to maintain balanced blood pressure. They are packed with fibre (skins on) which helps to maintain good digestive health and increases satiety.
Paprika is an excellent source of vitamin E which helps produce red blood cells and heals skin. It also boasts anti-inflammatory properties.
Spinach is high in fibre, rich in Vitamin C (for skin health and immunity), high in Iron and Folic Acid (blood and cell health).
Garlic is antibacterial and antiviral so excellent for fighting colds and flu.

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