One of the best veggie burgers I have ever had is hands down from the Veggie Table stand, which is omnipresent at various markets (including Borough and Broadway markets, two of my favourites!) around London. It is the only place that I had ever had a haloumi burger. After having gone back to London this past summer and experiencing the glory of this burger again, I knew I would have to try and re-create it at home. I also knew that I would have to re-create one of their toppings that you get to choose from at the stall: the sweet and sour red onion jam which in tangy and packed with flavour, not to mention, perfect on top of the burger.
Do you ever cook something and think you are being totally inventive? Throwing things together and hoping they will work, and when they do, you pat yourself on the back for putting something so great together, and on the first try no less! Anyway, that’s what I thought happened with this veggie burger. I ran out of these a while ago and decided that I wanted a good burger for dinner, but instead of a bean base, I went with lentils and rice and added some asian flavours. As I was shaping the patties, it occurred to me that I clearly subconsciously took a lot of inspiration from Sprouted Kitchen’s Asian nuggets, which were absolutely delicious. It’s amazing how much you absorb, reading blog after blog- I never would have thought of making a lentil/rice based veggie burger on my own (even though it totally felt like I did).
Whenever I am thinking of what to make for dinner, I always forget about veggie burgers. I don’t know why because it is a filling, relatively easy and versatile meal. I used to always have some in my freezer ready for a quick and satisfying dinner, but I haven’t made any since we moved. I used to make fava bean burgers from Ottolenghi’s cooking Plenty all the time, but the last time I made them they were a bit off so I decided to go a different route.