Spinach and Watercress Veggie Burgers

It may be chilly again after that glorious Easter weekend, but the barbecue has been dusted off and there is a distinct hint of summer in the air.  Celebrate with fresh food in the kitchen like these yummy veggie burgers, packed full of fresh, tasty veg.  So filling your family and friends won't even miss the meat.  Enjoy!


Spinach and Watercress Veggie Burgers

Serves 6

Ingredients

2 onions, finely diced
125g watercress
125g spinach
5 slices white bread
100g cheddar, grated
40g vegetarian parmesan, grated
2 large eggs
3 tbsp plain flour
Vegetable oil
Salt and pepper to taste

To serve:

6 brioche buns
1 red and 1 yellow pepper, deseeded and sliced
180g hummus
180g sour cream
Olive oil

Method

1. Pre-heat the oven to 180°C.  Heat a splash of oil in a frying pan then add the onions and a pinch of salt.  Fry gently until cooked through then leave to cool.

2. Place the white bread in a food processor and blend until turned into breadcrumbs.  Tip into a large bowl.  Also blend the watercress until finely chopped then add into the same bowl.  Repeat with the spinach.

3. Add in the cooled onion and cheese before mixing together.  In a separate bowl, beat the eggs.  Add to the other ingredients a little at a time until the mixture comes together.  You may not need all of the egg.  Add in a good pinch of salt and pepper.

4. Shape the mixture into 6 burgers then dust all over both sides with flour, tapping off any excess.  The burgers can now be kept either chilled for up to 3 days before frying, or frozen for up to one month.

5. Place the sliced peppers into a roasting tin and drizzle with olive oil before seasoning with salt and pepper.  Place into the pre-heated oven for 15-20 minutes, or until the peppers are soft.

6. Heat a splash of vegetable oil in a frying pan and fry each burger for 2-3 minutes on each side before placing on a baking tray and finishing in the oven for another 8-10 minutes.

7. Slice the brioche buns in half then spread one half of each bun with hummus and one half with sour cream.  Place the burger on the bottom half, then top with the roasted peppers and place on the lid.

Want more meat-free burger recipes?  * vegan

Black Bean and Beetroot Burger *
Carrot, Coriander and Quinoa Burgers *
Quick Kidney Bean Burgers *
Kid-friendly Nut Burgers *
Black Bean and Watercress Burgers *
Watercress and Mushroom Sliders

Want more Watercress recipes?

Smoked Tofu and Watercress Cannelloni *
Falafel in Pitta Pockets *
Summer Potato Salad *
Turmeric, Carrot and Watercress Soup *
Chestnut and Beetroot Wellingtons with Watercress Pesto *
Barbecued Peach Salad

Recipe c/o Love Watercress


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