The name I gave to the special veggie burger I created my recipe for, which we can call meatless even if it’s not completely vegan (eggs included)… sure, maybe I chose that name for client handling. since our foals are spongebob fans 🙂
jokes aside, it turned out to be an amazing result for its great taste and low cost. the crab would have tears in its eyes… we can say that it is an economic alternative in terms of being an alternative that can replace meat and at the same time satisfy the foals in these economic conditions. It’s not half and half, there’s almost a 1/10 difference in spending over meat…
Anyway, sir, the ingredients for 10 big, thick burgers
4 potatoes (shredded)
2 courgettes (grated)
2 onions (grated)
2 carrots (grated)
5-6 cloves of garlic (crushed)
4 cups of flour coffee
2 – 3 full spoons of cumin
2 tablespoons full of thyme
3 tablespoons full of red pepper
salt as much as you like (I used 2 teaspoons)
After mixing these ingredients well and resting for a while (15-20 minutes), the meatballs that are formed using them as a perforated ladle mold (as long as they are not more than 1 cm thick) are fried in low oil. The perforated bucket adjusts the size very well, I recommend it. Meatballs made with meat remain small after frying, but since the zinhar does not lose volume while this friend is frying, you get great looking burgers with the meatballs overflowing from the bun.
decorate the hamburger to your liking: cheddar cheese, cheddar, pickles, tomato sauce or ketchup, mayonnaise, mustard, etc…
conclusion: The little boy we had trouble feeding cooked vegetables was finally licking his plate.
But I have to point out some details…
Don’t overlook the amount of pepper, this is never a hot meatball. What the pepper does there is suppress a bit the unique taste of the vegetable with cumin and thyme and give an aroma a little closer to the meatballs. If a seven-year-old can eat comfortably, you won’t feel any pain, don’t worry.
Potatoes leave a lot of water when they are grated because they are a little more in quantity. I grated them first and then juiced them (no need to overdo it, just squeeze them lightly and let the water flow). I didn’t juice the other vegetables, their juices will combine with the flour and eggs anyway…
You can make these meatballs ahead of time and put them in the freezer. Divide them into portions with a freezer bag or something so they don’t touch each other and throw them in the freezer so you always have crab burgers ready to go in your fridge 🙂