Ultimate Veggie Burger
This recipe makes 15 slider-sized burgers. Veggie burger mixture is soft and does not harden when cooked like a meat burger. Consequently, they should be cooked in an oven and the smaller the size, the easier they are to handle. I don't recommend cooking them on the grill or they will fall apart. I've added cooked brown rice as a binder to give the burger shape, Cooking the rice adds time to the recipe, so plan ahead, or better yet, make this recipe when you have leftover rice. You can replace the bread crumbs with cornmeal if you want to make them gluten free.
Servings: 15
Calories: 92kcal
Ingredients
- 1 1/2 cups onion diced
- 2 Tb olive oil
- 1 garlic clove
- 1 jalapeno pepper seeded and minced
- 1 carrot peeled and cut in chunks
- 1 zucchini cut in chunks
- 6 button mushrooms
- 1/4 cup cashews
- 1 cup cooked brown or a short/medium grain rice
- 1 15-ounce can black beans, drained and rinsed
- 1 Tbs fresh herbs such as basil, oregano, marjoram
- 1/3 cup + unseasoned bread crumbs extra needed for dipping patties
- 1/4 tsp salt or to taste
- 1 tsp cumin
- 1/4 tsp ground red pepper or black pepper to taste
Instructions
- In skillet, cook onions in 2 T olive oil until translucent.
- Meanwhile, In food processor process garlic and jalapeno until minced. Add in carrot, zucchini, mushrooms, cashew nuts, cooked brown rice, black beans, onions, herbs, and process until coarsely chopped. Add in spices and breadcrumbs and pulse to combine.
- Form veg patties, dip in additional breadcrumbs and place on wax paper. Refrigerate or freeze until ready to use.
- Preheat oven to 400°. Spray or oil baking sheet. Place prepared patties on a baking sheet and bake in the oven for 15 minutes for a slider size or longer for a larger patty.
- Oven Temperature: 400°F
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 92kcal