Category: vegetarian


We really liked these burgers.  I made up some guacamole and it was the perfect topper for our bun free version.

  • Sweet potato and black bean veggie burgers - cookieandkate.comSweet Potato & Black Bean Burger from Cookie and Kate  http://cookieandkate.com/2013/sweet-potato-black-bean-veggie-burgers/    
  • 1½ pounds sweet potatoes (smaller potatoes cook faster)
  •   ⅓ cup Millet  (I substituted quinoa)
  • 1 cup old fashioned oats (use certified gluten-free oats if you are avoiding gluten)
  • 1 can (15 ounces) black beans, rinsed and drained (or 2 cups cooked black beans)
  • ½ small red onion, diced
  • ½ cup lightly packed fresh cilantro leaves, chopped
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder or smoked hot paprika
  • ½ teaspoon cayenne powder (optional, to taste)
  • ½ teaspoon salt
  • High quality vegetable oil for cooking burgers (or coconut oil, if you don’t mind the coconut taste, olive oil may burn)
  • 8 whole wheat hamburger buns (optional)
Instructions
  1. Roast the sweet potatoes: Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes cut side down on a rimmed baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily) and roughly chop the insides. Set aside to cool completely.
  2. Cook the quinoa according to package directions for 1 cup of cooked quinoa.
  3. Grind the oats: Use a food processor or blender to grind the oats until the flakes are broken up, but not as fine as flour.
  4. Mix the burgers: In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and millet, black beans, onion, cilantro, cumin, chili powder, chipotle or paprika, cayenne (optional, add to taste for spicier burgers) and salt. Use a potato masher, big mixing spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
  5. Mix in the oats: Sprinkle the ground oats over the mixture and mix well with a big spoon until the mixture holds together when you shape a portion into a patty. If possible, cover and refrigerate the mixture for best results (the patties will hold together better during cooking if they are chilled first).
  6. Shape the burgers: Use a measuring cup to measure out ½ cup of the mixture. Gently shape it into a patty about 3½ inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8. If you would like to toast your hamburger buns, preheat the oven to 350 degrees now.
  7. Pan fry the burgers: Heat 1 tablespoon oil in a large cast iron or non-stick skillet over medium heat. When it’s hot, place several burgers in the pan, leaving enough room to flip them. Cook each patty until browned and heated through, about 3 to 4 minutes per side. Add 1 tablespoon oil to the skillet for each pan of burgers you fry.
  8. Toast the buns (optional): Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes.

 

 

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The Ulitmate Veggie Burger

I found this luscious looking veggie burger over on Sue’s blog, The View from Great Island.  Go check her out at http://theviewfromgreatisland.com/

The Ultimate Veggie Burger
makes 4 burgers
1 cup cooked red rice
1 cup cooked black beans
1/2 cup rough chopped colorful bell peppers
1/2 cup rough chopped Portobello mushroom
1/2 cup shredded zucchini (about 1 small)
1/3 cup bread crumbs
1 egg, beaten
1/2 tsp Worcestershire sauce (substitute soy sauce if vegetarian)
1/2 tsp smoked salt
1/4 tsp cumin
fresh cracked black pepper to taste
sliced cheese, if desired

  • Put the rice in the bowl of a food processor fitted with the metal blade.  Pulse the machine until the rice has broken down but still has some texture.  Don’t process into a paste, but break down the rice so there are no big pieces.
  • Remove the rice to a bowl, and then put the black beans in and do the same thing.  Measure out 1/2 cup of the processed beans and add to the bowl.
  • Put the bell peppers and mushrooms into the processor and pulse until finely chopped.  Add them to the bowl (I used 1/2 cup measured after processing)
  • Add the shredded zucchini, bread crumbs, beaten egg, Worcestershire sauce and spices.  Add lots of fresh cracked black pepper, and mix everything together until completely combined.
  • At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet.  If it seems overly wet, add a bit more bread crumbs.
  • Using an ice cream scoop or spoon, take a fourth of the mixture and form it into a ball.  Place on a square of waxed paper and cover with another square.  Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.
  • Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.
  • Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside.  Be careful when flipping them because they are delicate.  Homemade veggie burgers probably won’t work on a grill because of their delicate texture, but you could try if you have a special pan.
  • Add a slice of cheese at the end of the cooking time, if using.
  •  Serve right away in a bun with all your favorite fixin’s!
 

Tips for veggie burger success:

  • Use flavorful whole grains as your base.  The Wehani red rice I used has got a great rust color and wonderful flavor and texture.  It’s my new favorite rice around here.
  • Cook your beans from dried.  It’s not that much effort, and you can double or triple the recipe and freeze extra burgers for later.  Canned beans will make a mushy burger with a ‘canned’ taste.
  • Slightly under cook your rice and beans until they are just barely tender.  They should have a nutty bite to them.
  • Be gentle with them, they are delicate like a crab cake would be.  Transfer them from their paper onto the pan carefully, and flip them carefully.  Their delicate texture when raw is what makes them delicious after they are cooked.
  • Veggie burgers are on the thin side, so don’t overwhelm them with huge buns.
  • Treat veggie burgers just like you would a meat burger— use all your favorite burger toppings!
  • If you freeze them, first freeze them flat, in their waxed paper, then you can stack them in freezer baggies.