Veggie Burgers
Prep Time Minutes 30
Cook Time 30 Minutes
Passive Time
Servings People
| Prep Time Minutes 30 | Cook Time 30 Minutes | Passive Time | Servings People |
I have been in search of a really delicious (and easy to make) veggie burger for a long time, and so far, this is the one. It has great smoky flavor, a nice variety of vegetables and best of all, it bakes in the oven or on the stovetop, so there’s no grilling involved. I like to make extra and freeze them on a parchment lined sheet tray. Once frozen, you can put them in a ziplock bag and rewarm for another dinner down the line.
Ingredients
- 3 Cooked Beets*
- 1 Cup Cooked brown rice
- 1 Onion diced small
- 4 Cloves Garlic minced
- 3 TBS Cider vinegar
- 1/4 Cup Oats
- 2 15 ounce cans Black beans
- 1/4 Cup Prunes dried and pitted
- 1 TBS Extra virgin olive oil
- 3 tsp Smoked paprika
- 2 tsp Brown mustard
- 1 tsp Cumin
- 1/2 tsp Coriander
- 1/2 tsp Thyme dried
- 1 Egg beaten
- salt and pepper to taste
- 1 Cup Breadcrumbs panko or any variety
- 6 Hamburger buns
Suggested Toppings
- Ketchup and Mustard
- Lettuce
- Tomatoes
- PIckles
- Red Onions
- Sliced Cheese
|
Ingredients
Suggested Toppings
|
- Heat 1 TBS olive oil in a sautee pan over medium high heat and add onions and salt to taste. Cook until they are golden brown, but not burnt. (A crust may form on the bottom of the pan, but don’t let it burn.)
- Add the garlic and sautee for 30 seconds and then add the cider vinegar. Scrape up the browned bits using a wooden spoon. Remove from heat and let cool.
- In a food processor, add the oats and pulse until it reaches a flour-like consistency. Place ground oats into a large bowl.
- Place one can of beans into the now empty food processor bowl. Add prunes and beets and pulse until they are beginning to get smooth, about 10 pulses. Transfer the bean mixture to the bowl with the oats.
- Add the cooked rice, sautéed onion mixture and the remaining ingredients, including the other can of whole beans (except for the breadcrumbs and buns) to the bowl and mix it all together.
- If you have time, refrigerate the mixture for a couple of hours or overnight. (I like to make the mixture in the morning and then cook them when I get home from work)
- When ready to cook, line a sheet tray with greased parchment paper or foil.
- Place the breadcrumbs into a shallow bowl. Take a large ice cream scoop or spoon and shape the bean mixture into 6 burger-sized patties. You may need to flour your hands to keep them from getting too sticky.
- As you form each burger, place them in the breadcrumbs and lightly coat on each side. Once coated with breadcrumbs, place on the parchment lined sheet tray and continue to form burgers and coat in breadcrumbs until the mixture is finished. (Should make about 6 burgers, depending on how large you make them – you can also make sliders sized patties)
- Once all burgers are on the sheet tray, spray the tops of the burgers with olive oil cooking spray and bake at 400 for 20-30 minutes or until the burgers form a crust on the outside.
- Toast the buns, top with your favorite burger toppings – and enjoy!
Recipe Notes
*you can find cooked beets in the produce section of many grocery stores
