Broccoli Burgers - Healthy & Absolutely Delicious

These Broccoli Burgers are about to become your new favourite thing! Crispy on the outside, packed with flavour on the inside, and sandwiched between two crunchy lettuce leaves with juicy tomatoes and a drizzle of tahini sauce, this is a healthy burger that actually, GENUINELY satisfies.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Serves: 6-8 burgers
• Difficulty: Easy
• Special Equipment: Food processor or blender, large frying pan

If you think a broccoli burger sounds like sad, flavourless health food, think again! These little patties taste just like falafel. The whole broccoli goes into the food processor (stalks and all, no waste!), then in goes a good handful of fresh coriander stalks and all, lemon zest, cumin, ground coriander, and a generous amount of salt and pepper. The binder is beautifully simple, just flour and ground linseeds mixed with a little water to hold everything together, keeping these completely vegan without an egg in sight. Shape them into patties, sear them in a hot pan, and a few minutes later you've got perfect little broccoli burgers that are golden on the outside and packed with flavour all the way through. Once you try them, you'll be making them on repeat!

Why You'll Love This Recipe

• Golden & satisfying: A beautiful golden crust on the outside with a tender, flavour-packed middle
• Naturally vegan: Ground linseeds bind everything together, no eggs needed
• Big on flavour: Cumin, coriander, lemon, and fresh herbs make these taste just like falafel
• Light & fresh serving: Lettuce leaves instead of a bun keeps things feeling light without sacrificing satisfaction
• Great for meal prep: Make a batch and refrigerate or freeze for quick meals all week

Ingredients

For the Broccoli Burgers:

• 350-450g broccoli (stalks and all!)
• 1/2 onion, finely diced
• 2 large cloves of garlic, minced
• Good handful of fresh coriander, stalks and all
• Zest of 1 lemon
• 5 tablespoons flour
• 4 tablespoons ground linseeds
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Salt and pepper to taste
• A little water to bind (roughly 5 tablespoons)
• Oil for frying

To Serve:

• Large iceberg or cos lettuce leaves (2 per burger)
• Sliced tomatoes
• Tahini sauce, to drizzle

Instructions

1. Prep and blend the broccoli: Use the whole broccoli, onion and garlic, just trim off the very dry end at the bottom of the broccoli. Break or chop into pieces and pulse in a food processor until it resembles fine crumbs, similar to a coarse breadcrumb texture. No food processor? No problem, just chop it up finely by hand. You don't want a smooth paste, just well broken down.

2. Add the flavourings: Tip the blended broccoli mix into a large mixing bowl. Add, fresh coriander (stalks and all), lemon zest, cumin, ground coriander, and a generous amount of salt and pepper. Mix well to combine.

3. Make the binder and mix: In a small bowl, mix together the flour and ground linseeds with just enough water to bring it together into a paste, a tablespoon or two at a time. Add this to the broccoli mixture and mix everything together thoroughly until fully combined. The mixture should hold together when pressed. If it feels too wet, add a little extra flour.

4. Shape the patties: Divide the mixture into 6-8 equal portions. Shape each one into a patty roughly 1.5cm thick, think classic burger shape. Press them firmly so they hold together well. If the mixture feels too wet, add a little extra flour, one tablespoon at a time.

5. Fry until golden: Heat a generous drizzle of oil in a large frying pan over a medium-high heat. Once the oil is hot, add the patties - don't overcrowd the pan, cook in batches if needed. Fry for 4-5 minutes on each side until deeply golden and crispy. Resist the urge to move them around, let them sit and develop that gorgeous crust!

6. Drain and rest: Remove the cooked patties and place on a plate lined with kitchen paper to drain any excess oil. Let them rest for a couple of minutes.

7. Assemble and serve: Lay a large lettuce leaf on a plate as the base. Add a patty, top with sliced tomatoes, drizzle generously with tahini sauce, then top with another lettuce leaf. Serve immediately and enjoy!

How to Make a Simple Tahini Sauce

Can't find tahini sauce? It takes 2 minutes to make your own! Mix together:

• 3 tablespoons tahini (sesame paste)
• Juice of ½ lemon
• 1 small clove of garlic, grated
• 3-4 tablespoons of water to loosen
• A pinch of salt

Stir until smooth and drizzleable. Add more water if needed. That's it!

Chef's Tips

Use the whole broccoli: Stalks and all go in, that's the beauty of this recipe, there's virtually no waste. Just trim off the very dry end at the bottom and everything else is useful.

No food processor? No problem: You can absolutely chop the broccoli by hand. It takes a few extra minutes but works just as well. Chop it as finely as you can for the best texture.

Don't over-blend the broccoli: You want a coarse, crumbly texture, not a smooth paste. Pulse it rather than blending continuously. If the broccoli is too wet and smooth, the patties won't hold their shape.

Add water gradually: When mixing the flour and linseeds, add the water a little at a time. You want a paste that brings the mixture together, not something soggy. A tablespoon or two is usually plenty.

Hot pan, don't touch: Make sure the oil is properly hot before the patties go in, and then leave them alone! Moving them too early will cause them to break apart. Wait until they've developed a proper crust before flipping, they'll release from the pan naturally when they're ready.

Batch cook and freeze: These freeze brilliantly. Make a double batch, freeze them on a tray until solid, then transfer to a bag. Cook from frozen in a frying pan with a lid on for the first few minutes, then remove the lid to crisp up.

Linseed substitution: If you can't find ground linseeds, a flax egg works exactly the same way (1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes). Or use a regular egg if you're not keeping these vegan.

Substitutions & Variations

Different vegetables: This method works with cauliflower, courgette (squeeze out excess moisture well!), or a combination of vegetables. Use whatever needs using up!

Add cheese: Stir 50g of grated cheese into the mixture for a non-vegan but incredibly delicious version. Parmesan or cheddar both work brilliantly.

Spice variations: Swap the cumin and coriander for smoked paprika and chilli flakes for a smokier, spicier patty. Or try a teaspoon of curry powder for an Indian-spiced version.

Different herbs: Flat-leaf parsley works beautifully in place of fresh coriander if you're not a fan. Fresh mint is also lovely and pairs especially well with the tahini.

In a bun: These work perfectly in a regular burger bun too! Load it up with your favourite toppings - hummus, avocado, pickles, or a good chilli sauce all work brilliantly.

Baked version: Place the shaped patties on a lined baking tray, brush with oil, and bake at 200°C for 20-25 minutes, flipping halfway. Not quite as crispy as pan-fried but a great lower-oil option.

Storage & Reheating

Best served fresh: These are crispiest straight from the pan, so serve immediately if you can.

Storage: Store cooked patties in an airtight container in the fridge for up to 3 days.

Reheating: Re-crisp in a dry frying pan over a medium heat for 2-3 minutes each side, or in the oven at 180°C for 10 minutes. Avoid the microwave - they'll go soft and sad.

Freezing (uncooked): Shape the patties, place on a lined tray, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Cook from frozen in a pan over a medium heat with a lid on for the first 5 minutes, then remove the lid and fry until golden.

Freezing (cooked): Cooked patties also freeze well for up to 1 month. Reheat in the oven at 180°C for 15 minutes from frozen.

Frequently Asked Questions

Q: Will these hold together in the pan without falling apart? A: Yes, as long as you follow a couple of key steps, don't over-blend the broccoli, press the patties firmly when shaping, make sure the oil is hot before they go in, and don't try to flip them too early. The ground linseeds are an excellent binder and they'll hold together beautifully.

Q: Can I use frozen broccoli? A: Yes! Defrost it thoroughly first and then squeeze out as much excess moisture as possible in a clean tea towel before blending. Frozen broccoli holds a lot of water which will make the mixture too wet if you skip this step.

Q: What is tahini and where do I find it? A: Tahini is a paste made from ground sesame seeds, similar to peanut butter but made from sesame. It's available in most supermarkets, usually in the world foods aisle or near the nut butters. It has a wonderful nutty, slightly bitter flavour that pairs beautifully with lemon and garlic.

Q: Are these gluten free? A: Not as written, since they contain regular flour. To make them gluten free, swap the plain flour for a gluten free plain flour blend, the recipe works exactly the same way.

Q: My mixture is too wet and won't hold together. What do I do? A: Add flour one tablespoon at a time, mixing well after each addition, until the mixture holds its shape when pressed. Broccoli can vary in moisture content so you may need a little more flour depending on yours.

Q: Can I make the mixture ahead of time? A: Yes! Make the mixture up to 24 hours ahead, cover and refrigerate. Shape and fry when you're ready to eat. The mixture actually firms up nicely in the fridge which makes it even easier to shape.

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Enjoy!

Del x

These Broccoli Burgers taste just like falafel and are completely packed with flavour! Cumin, coriander, lemon, and fresh coriander make these anything but boring. Serve sandwiched between lettuce leaves with tomatoes and tahini sauce for a seasonal, budget-friendly meal you'll genuinely crave.