Mmm… Veggie burgers are one of my favorite things to eat! They’re not only super tasty, but eating them also helps you incorporate more vegetables into your diet. Broccoli is full of vitamins and minerals and also helps the body to rid itself of toxins. These delicious, fresh broccoli burgers are both healthy and super easy to make.
+/- 16 mini-burgers or 3 servings
2 days in the fridge
food processor or blender
large frying pan
3 organic eggs
1 head of broccoli (approx. 400 g or 2 heaping cups broccoli florets)
100 g (1 cup) almond flour (or other flour like spelt or buckwheat)
60 g (2/3 cup) hard goat cheese, grated
1/2 tbsp organic vegetable bouillon powder
1 tsp ground coriander
1 tsp cumin
1 medium red onion
1/2 red chili pepper
2 cloves garlic
coconut oil, for frying
Lightly beat the eggs in a large mixing bowl using a fork. Rinse the broccoli, separate the florets and finely chop the stem. Transfer the broccoli to a food processer (or blender) and blitz until the broccoli is finely ground. Combine the broccoli with the almond flour, grated cheese, bouillon powder, coriander and cumin in the large mixing bowl with the beaten eggs. Finely chop the onion and the red chili pepper (removing the seeds, if you prefer) and add them to the broccoli mixture. Using a garlic press, press the garlic cloves directly into the bowl. Knead the mixture until a sticky dough is formed. Heat two teaspoons of coconut oil in a large frying pan. Spoon one tablespoon of the broccoli mixture into your hand, press it flat into a patty and place it in the pan. You should be able to cook about four mini-burgers at a time. Flip the burgers about three to four minutes in, when the underside is golden brown and then cook for another three to four minutes. Repeat this process until all the ‘dough’ has been used up. They’re delicious served with a little bit of green pesto!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!