Veggie burgers are pretty fragile if you don’t want to use breadcrumbs. Oats and quinoa flakes are used in this recipe. It’s not quite the same as breadcrumbs, but it does the job.
Yields 6 burgers
1/2 cup/80g pistachios, shelled
4 cups/400g broccoli florets
1/2 teaspoon sea salt or to taste
1/2 teaspoon chili flakes
1/4 cup quinoa flakes or fine oat flakes
1/4 cup mixed seeds (e.g. white and black sesame, pumpkin or sunflower seeds)
1-2 tablespoons olive oil for frying
Steam the broccoli florets for about 5 minutes or until tender.
In a food processor blend cooked broccoli, pistachios, sea salt and chili flakes until mixture sticks together.
Transfer mixture to a bowl and knead in quinoa or oat flakes and seeds. Let stand for about 10 minutes, so the flakes can absorb some moisture. Form patties of the size of the balm of your hand. Handle the patties with extra care, as they break quite easily.
Shallow fry the patties in a little olive oil over medium heat, about 3-5 minutes on each side. Serve in burger bun or with your preferred burger sides. You can also bake these burgers in a muffin dish in the oven.