Homemade burgers are so different from supermarket burgers. They're a world apart. I do understand why people reach for burgers from the freezer aisle and I can't deny doing it myself occasionally as they're super handy if you're short of time.
However, homemade burgers have so much more texture and flavour. You can choose the exact flavours and the exact level of spice you want without the huge list of ingredients and additives needed to make a frozen supermarket burger.
For instance looking at the label of the pretty standard frozen meat free burgers I've bought in the past. They aren't that bad, but here are a few of the additives:
Sugar Beet Fibre - they are presumably padded out with this to give them a boost of fibre
Methyl Cellulose - a stabiliser, which is a thickener
Maltodextrin - a food additive produced from starch and often used in fizzy drinks and sweets
Dicalcium Phosphate - a calcium supplement which is an inert ingredient found in breakfast cereals and used to bind tablets and toothpaste
None of these are harmful, but when you think a homemade vegetarian or vegan burger is generally made from vegetables, pulses and spices, it does give you pause for thought. And remember you can make homemade burgers when you have time and freeze them, so they are ready for those last minute meals.
My spicy bean burgers can be whipped up in 10-15 minutes ready to cook, or you can freeze them to cook another day. All they contain is a mixture of beans, oats, fresh herbs and spices, that's it. No fat (although I do fry them in a spray of rapeseed oil), no dairy and not an additive in sight.
Healthy homemade burgers that are quick to make and taste and look great. It's a no-brainer really isn't it? Rubbery discs with additives or an extra 10-15 minutes to make your own. I think it's well worth the time and effort.
I'm not saying I won't ever slip and buy those supermarket burgers, but it's a balancing act isn't it. Eating healthy fresh food most of the time with the occasional treat and ready made burger.
Just make sure you stack them high with salad and toppings for the ultimate burger experience. I spread my bun with Violife cream cheese (vegan), that with slices of ripe avocado, then the burger and lots of relish, I do like relish on a burger.
Tip: My last bit of advice is always toast the inside of the buns, you'll thank me for that tip once you try them.
10 Minute Spicy Vegan Bean Burgers
Quick and delicious bean burgers made in 10 minutes from beans, oats, spices and herbs. These are dairy free and vegan with no added salt, sugar, fat or additives that supermarket burgers contain.
- 800g tinned kidney beans, rinsed well
- 400g black beans, rinsed well
- 3 tsp cumin
- 2 tsp dried coriander
- 1 tsp chilli powder (more if you really want a kick)
- 90g/1 cup porridge oats
- a generous handful of fresh coriander, chopped
- a good grinding of black pepper
1. Once you've rinsed the beans, reserve a quarter (roughly) to add later and pop the rest in a large bowl.2. Mash the beans into a paste, then add the spices, herbs oats and whole beans and mix until well combined.3. Shape the burger mixture into 6-8 burgers, depending on how big you like them.4. These are now ready to cook. I like to fry them in a spray of rapeseed oil but they should bake fine too. If you don't need them right away either chill them for later or freeze them on a tray, then pop them in a freezer bag once they are frozen.5. Enjoy!
Yield: Makes 6-8 burgers
Here are a few more of my homemade burgers for you to try: