It’s funny how ideas come and go. Years ago I created a Zucchini Burger recipe and was super excited about veggie burgers that actually contained vegetables. At the time I was keen to try a broccoli burger.
A few months ago I was talking to my friend Aggie about how useful frozen vegetables are to have up your sleeve (or rather in your freezer). And I remembered the broccoli burger idea.
Which got me thinking about my Best-Ever Broccoli Salad. Which lives up to it’s name because, bacon. And parmesan.
The first time I made these I used almond meal to bulk them out. But when tasted beside these beauties both my Irishman preferred the cleaner broccoli flavours of this nut-free version.
Beautiful Broccoli Burgers
- 500 g frozen broccoli defrosted
- 100 g bacon or ham
- 2 eggs
- 50 g grated parmesan cheese
- 4 tablespoons mayonnaise
- 1 bag baby spinach leaves or salad
- Turn your oven to 250C (480F).
- Squeeze defrosted broccoli to remove as much moisture as possible to give you about 250g (9oz) broccoli. Place chopped broccoli in a medium bowl. Finely chop bacon (or ham) and add to the broc. Add eggs, parmesan and a pinch of salt. Stir to combine.
- With clean hands form 1/4 the mixture into a medium patty about 1cm (1/2in) tall. Place on a baking tray lined with paper. Repeat with the remaining mixture. Drizzle with a little oil.
- Bake patties for 13-15 minutes or until golden brown and sizzling. Until the burgers feel cooked and springy when you touch them. If you’re not sure give them more time.
- When the burgers are cooked divide the mayo between 2 plates. Top each with 2 hot burger patties and the leaves and enjoy!
Variations & Substitutions Broccoli Burgers
pantry-friendly – skip the salad.
vegetarian – bacon / ham = feta or sun dried tomatoes or olives.
dairy-free – parmesan = almond meal or fine bread crumbs.
different sauce – I also like them with a sauce made of equal parts Greek yoghurt and mayonnaise. Or try this artichoke aioli or pesto or tomato pesto. And my Irishman recommends Tabasco (but he says that about everything).
more substantial (carb lovers) – burger buns.
more substantial (low carb) – smashed or sliced avocado. + roast nuts.
Low FODMAP – these beef burgers.
different vegetables – frozen cauliflower or any cooked veg will work. Or try grated zucchini. Or see these Spinach Burgers.
Waste Avoidance Strategy
frozen broccoli – keep it frozen.
bacon or ham – freeze it.
eggs – will keep in the fridge for weeks or use for another meal.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide Broccoli Burgers
bland – more salt! Or add a tasty sauce (see above for ideas).
too dry – overcooked burgers. Next time get them out earlier. For now a drizzle of extra virgin olive oil will help.
no oven – carefully pan fry the patties in a little oil. Make sure they are well cooked before attempting to turn – they can be fragile.
sticking to the tray – next time line with baking paper. For now leaving them to cool for a few minutes can help the patties release.
Yes! Just cook as per the recipe but keep the salad separately. Leftover burger patties will keep in the fridge for up to 2 weeks or can be frozen. To serve, allow to come to room temp or warm in the oven.
More recipes similar to Broccoli Burgers
- Beef, Broccolini, Basil
- Spinach Feta Burgers
- Burgers with Mint & Almond Salsa
- Broccoli Cheese
- Fast Friday Cheeseburger Bowls
- Broccoli al Limone
- Easy Almond Pizza
- Easy Japanese Burgers
Have fun in the kitchen!