The best barbecued veggie burger

Grated carrot, courgette and spiced cashew nut burgers

by Carla Griscti

Well haven't we had the most delightful weather in what's usually a grey and substantially gloomy Britain? Ok that's a little bit of an overstatement but it's wonderful to make weekend plans of outdoor pursuits, without worrying about what the weather might do. Last weekend was spent (as I'm sure most of yours were too), at a close friend's beautiful house in Cambridge soaking up the sun, marveling at the outdoor scenery and making the most of the warm weather, with an impressive and tasty barbecue feast.

What's usually a meat-lovers dream, was in fact an eclectic spread of elegant veggie wonders. Grilled halloumi and succulent veg, slowly cooked sweetcorn in lashings of butter, a chic bulgar wheat and feta salad and what I can only describe as the most heavenly veggie burger I have ever tasted. A combination of grated carrot and courgette, softened onion and ground cashew nuts, with sweet accents of cinnamon, delicately finished with a subtle hint of spicy, smoky cumin, accompanied by a generous dollop of homemade spicy mayonnaise. After being given the worrying responsibility of recreating these these tasty hand-held bites, thankfully they turned out a success, and a surprising hit with the majority of meat-eaters. These wholesome burgers are a healthy alternative to beef burgers, without compromising on that distinctive barbecue taste.

If you fancy giving this simple, healthy recipe a try, follow the instructions below. One handy tip is to place the burgers in the oven for about 15-20 minutes so they can hold their form, and then finish off on the barbecue, otherwise if you place them straight onto the barbecue grill there's a danger they could crumble and fall apart.

Grated carrot, courgette and spiced cashew nut burgers
Makes 4-6

You will need
1 or 2 shallots (finely chopped)
1 courgette (grated)
2 carrots (grated)
50g cashew nuts (blended)
1 teaspoon olive oil
100g breadcrumbs (plus 50g for dusting)
1 egg (beaten)
Pinch of cumin
Pinch of cinnamon
Salt and pepper to season
Toasted brioche

For the spicy mayonnaise
Sriaracha sauce (or a hot pepper sauce)
Salt and pepper to taste

1) Slowly fry the chopped shallots with the olive oil, in a pan on a low heat. Mix the grated courgette and carrot into the pan and cook for a couple of minutes.

2) Add the cinnamon and cumin spices, plus salt and pepper and stir gently to cover all the veg.

3) When the veg has softened, transfer from the pan into a large mixing bowl.

4) Once cooled, blend the cashew nuts and add to the veg mix, together with  salt and pepper and the beaten egg. Slowly add approx. 100g of breadcrumbs, until the mixture starts to thicken.

3) When the mixture has thickened mould into patties and place into the fridge to chill for one-two hours.

4) Whilst the burgers are chilling make your spicy mayonnaise by mixing a couple of teaspoons (or more if you like your spice!) of Sriaracha or hot pepper sauce into a bowl of mayonnaise, with salt and pepper.

5) Once chilled, sprinkle the outside of the burgers with the remaining breadcrumbs and cook in the oven at 180°C for about 15-20 minutes.

6) Finish off the burgers on the barbecue grill until golden brown, so they have a chargrilled, barbecued flavour. Serve with toasted brioche, salad (optional), a thick spread of spicy mayonnaise, and dig in!


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About The Authors

Carla  Griscti

Carla Griscti

Editorial assistant on allaboutyou; Music lover, travel bee and food fanatic.

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Emma Marsden

Emma Marsden

Food consultant of All About You, loves creating something out of nothing and decluttering.

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Bernadette  Fallon

Bernadette Fallon

Editor of All About You; an online journalist with a fetish for glossy magazines.

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Adrienne  Wyper

Adrienne Wyper

Deputy editor of All About You. I love cycling, cooking and creating

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Carol  Muskoron

Carol Muskoron

Associate editor of All About You, loves life (mostly) and one-pan recipes (always).

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