March 12, 2014

Seriously Yummy Veggie Burgers

So some back Jr High I had a thing for garden burgers. But then they changed the recipe and they weren't the same. I would occasionally have one just to see if any of the different brands, recipes, etc were any good again...and well, they mostly sorta sucked. Plus SO many veggie options are full of (horrible for you) soy & lack flavor. Who says a vegetarian or vegan option has to taste like unseasoned cardboard? Not me! I prefer my cardboard to at least have some flavor. Just kidding. I don't eat cardboard. Do I look like I eat cardboard? Don't answer that!

So recently my adorable vegetarian in the sorority (I cook for a sorority) asked if we could do a completely veggie dinner & let me know she was willing to help cook. I'm a fan of figuring out cool options for vegetarians instead of just feeding them pasta & salad. So veggie burgers & homemade fries sounded perfect. (I cut them into steak fries...totally appropriate for a vegan/veggie meal right?)

Anyways. Off to Pinterest I went. Found a recipe. And....adapted it. They are SO yummy!!! I highly recommend using a food processor for several steps or these turn out a bit more rustic/chunky.

The Best Veggie Burger EVER:

  • 1 can garbanzo beans (drained & rinsed)
  • 1 can black beans (drained & rinsed)
  • 8oz. roasted beets (diced large after roasted)
  • 1/2 c. cooked wild (or brown) rice
  • 1/2 of a large bermuda onion (cut in 1/2 again...thats 2 1/4'snow for all you math geniuses)
  • 2 Tbsp. minced garlic
  • 1/4 c. oat flour (make your own, its easy)
  • 1 tsp. fresh thyme (pull leaves off the stems)
  • 1/2 Tbsp. ground cumin
  • sea salt & fresh ground black pepper to taste (1 tsp. of each)
  1. Take roasted, diced beets & put them in the food processor. Pulse till minced. Do not puree. Place in mixing bowl. 
  2. Do the same process with both cans of beans, leaving them with some texture not mushed. Add to the mixing bowl. 
  3. Place one section of onion in the food pro. Blend till smooth. Add to mixing bowl. 
  4. Finely dice the other 1/4 of the onion or carefully use the food pro to dice it. Add to mixing bowl. 
  5. Add everything else (garlic, rice, flour, thyme & spices) & mix well using hands.
  6. If you are afraid of the beet color wear food handlers gloves, places hands in plastic baggies or just suck it up. It washes off easier than you think. 
  7. Taste a small amount of the mixture. Adjust seasoning as your prefer. 
  8. Divide mixture into 6 equal balls (I used a 5oz. portion scoop) & form the patties.
  9. Place patties on a lightly buttered/oiled/sprayed cookie sheet.
  10. Place pan in the fridge for 20 minutes. 
  11. While the patties hang out (to firm up a bit) get the buns, lettuce, tomatoes, etc ready. (I used butter lettuce, fresh roma toms, homemade thyme dijonnaise & ciabatta/torta rolls for the buns.)
  12. After twenty minutes in a non stick pan melt some butter (or use evoo) & lightly fry up both sides of the burgers. You really just want to crisp them up, get them warm through & if watned to melt some yummy cheese you may add. 
  13. Serve immediately. (With steak fries! lol)
Please note these are technically vegan...till you add the cheese & mayo. If you use gluten free oats/oat flour then they are also gluten free...till you put them on the suggested bun. 

Go conquer the world. And eat a yummy (ridiculously filling) burger.