About this recipe: The meatiest of veggie burgers. Serve on a fresh crusty roll with garlic-infused mayonnaise.
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Something else. This recipe is excellent. However, I grilled them. They came out great, but I found that the marinade made them slightly runny. Update: I've made these burgers so many times now, they're that good. To add some extra flavour, chop 2-3 onions and sauté them for at least 20 minutes on low heat with olive oil and butter. You then have caramelised onions, which taste AMAZING with these burgers. One final note for those who didn't like the vinegar taste: a good balsamic is essential. The cheap stuff is gross and overpowering. Buy a good bottle (you'll use less) and it tastes much sweeter. - 24 Jul 2008
Used different ingredients. I didn't have any oregano so I used two teaspoons of italian herb seasoning (instead of the basil as well). Replaced the minced garlic for garlic salt and omitted adding additional salt. I also used two tablespoons of light soy sauce as there was no balsmaic vinegar in the house. I'm not a big fan of vinegar so I didn't want to use any other type based on the previous tweak. Grilled instead of barbecued (it is November after all!) and the end result was absolutely delicious. Definately going to be a firm quick dinner favourite. - 03 Nov 2010