VeggoFix Meaty Veggie Burgers

Preparation

Boil the potatoes in a pan with water until they are done. Flatten them with a fork and put them in a bowl with oil, rosemary, crushed garlic, salt and pepper. Toss until the potatoes are well coated, then place them on a sheet pan. Roast in the oven for 30 to 40 minutes (depending on the type of oven). Flip the potatoes after 20 minutes.

Tip: Put parchment paper on your sheet pan so the potatoes will not stick when baking. You can preheat the oven to 200C, but this is not a requirement if your oven heats up fast enough.

  Add onion rings on a sheet of paper, put on a grill and bake in the oven for 15 to 20 minutes or until crisp. 

Mix 200g of VeggoFix Meaty mince with 250ml of water and 1-2tbsp of oil. Canola oil, olive oil or sunflower oil all work well. There is no need to wait for the mixture to bind and soften. Shape 4 big veggie burgers patties or 8 medium sized patties right away after mixing. Cook in the oven for 20 minutes next to the onion rings. Or if you prefer otherwise, fry the patties in a pan for 12 minutes. Flip the veggie burgers halfway the cooking time for better results. This is a good moment to put a slice of (vegan) cheese on top of the burger patties if you want cheese burgers.

  Make a lovely salad to serve as side dish from baby spinach, cherry tomatoes, valerian leaves, balsamic vinegar, olive oil, salt. 

Assemble 4 to 8 veggie burgers as follows: Slice open the bun, prepare the burger sauce (mix 2 parts mayonnaise, 1 part ketchup, 1 part mustard), and slice the cucumbers. Then start putting ingredients together: bun, sauce, slices of pickled cucumbers, burger patty, spinach leaves, bun.  You can choose any order you prefer and you can add also (vegan) cheese.

Go ahead, try this lovely recipe and thank us later!