MKRSA Recipe: Liz & Leanne's Vegetarian Burger with Tempura Veggies

12 November 2017
It didn't take the judge's fancy but it got them through Sudden Death. Here's Liz & Leanne's Vegetarian Burger recipe
MKRSA Recipe: Liz & Leanne's Veggie Burger

Vegetarian Burger with Tempura Veggies



  • 400 g chickpeas
  • 400 g red kidney beans
  • 1 onion, roughly chopped
  • 45 ml parsley, finely chopped
  • 1 egg
  • 15 ml flour


  • 4 radishes, finely sliced
  • 2 carrots, cut into ribbons
  • 1 onion finely sliced
  • 250 ml white vinegar
  • 250 ml sugar

Sweet mustard:

  • 125ml white vinegar
  • 125 ml sugar
  • 3 eggs
  • 45 ml mustard powder
  • pinch salt


  • 5 ml sugar
  • 5 ml yeast
  • 125 ml luke warm water
  • 500 ml cake flour
  • 30 ml butter
  • 5 ml salt

Tempura vegetables:

  • 250 ml flour
  • 10 ml baking powder
  • salt & pepper to taste
  • 5 ml mustard powder
  • 340 ml beer (or less)
  • 80 ml butternut, cubed
  • 80 ml sweet potato, sliced
  • 2 zucchinis, thinly sliced

Vegetables for serving:

  • 10 cherry tomatos
  • 3 corn on the cob
  • 60 ml parmesan cheese


Making the patties:

  • Blend the chickpeas & beans together finely.  Then add the rest of the ingredients and mix well. Season to taste.

Making the pickles:

  • Place the sugar & vinegar in a pot and over a medium heat, let the sugar melt.
  • Remove from the heat and let it cool down slightly.  Pour over the vegetables and let it rest for at least 30 minutes.

Sweet Mustard:

  • Beat everything together with a electric beater.  Then microwave it for 1 minute.  Beat again, microwave 1 minute, beat again and a final minute in the microwave.  Stirring it when done.  Place cling wrap on top of the sauce to prevent it from forming a skin.

Making the buns:

  • Place the yeast and sugar in a jug an add the luke warm water. Let this spunge for about 5 minutes.
  • Add the salt to the flour.  Then rub the butter into the flour.  Add the yeast mixture to the flour.  Mix to shape into a dough.  Then knead the dough until elastic.  Cover with cling wrap and let it prove till double.  Knock down the dough, then shape the dough into buns and place on a baking sheet and let it stand till double.  Place in a 180°C pre-heated oven.

Tempura vegetables:

  • Mix the flour, baking powder and spices together.  Add the beer bit by bit, while whisking the batter.  It must form a slightly runny batter.
  • Add oil to a deep fryer or a pot and let it heat till hot enough for deep frying.  Dip the vegetables into the batter and fry in batches.

Vegetables to serve:

  • Roast the cherry tomatoes in the oven for 15 minutes with salt & olive oil.
  • Roast the corn on the cob in the oven for 20 minutes, then add butter, cover in foil and roast for another 20 minutes.