Here’s a great recipe for veggie burgers. Composed of healthy veggies, grains, and beans, these burgers are sure to please the vegetarians. Tasty, wholesome, and filling burgers, the meat eaters may come around and enjoy one of these as well. I like to serve my veggie burgers on my homemade buns with curly lettuce, tomatoes, and onion rings. While the recipe calls for cooking them in a skillet, they grill nicely on the barbecue. Enjoy!
- 1 ½ cups whole grain rice, precooked
- 10 mushrooms, button or cremini, sliced
- ½ cup sliced almonds
- ½ cup whole wheat flour
- zest and juice of one lemon
- 1 medium sweet potato, shredded and parboiled
- 1 teaspoon dried basil
- 1 tablespoon fresh chives, snipped
- ½ cup beans, cannellini or garbanzo, rinsed and drained
- 2 eggs or 1 egg and two egg whites
- salt and pepper to taste
- olive oil
- 8 to 10 whole wheat sesame seed buns, or your favorite bun
- curly leaf lettuce
- tomatoes, sliced
- onion rings
- curly parsley
Place rice, mushrooms, almonds, flour, lemon zest and juice in the bowl of a food processor, and pulse until well combined, but you can still see the grains of rice. In a large mixing bowl, combine the rice/mushroom mixture with the sweet potatoes, basil, chives, beans, eggs and salt and pepper to taste. Make 4-inch patties with your hands. You can add some more flour to the mixture if it is too wet to work with.
Heat 1 to 2 tablespoons of oil in a large skillet. Place patties in the hot oil and sear about 4 minutes per side until golden brown.
Slice whole wheat buns in half and either toast or grill on the cut side. On each bun, place a leaf of curly lettuce, a veggie burger, a tomato slice, and an onion ring. Then garnish with curly parsley. Add a favorite condiment such as ketchup, if desired.
Makes 8 to 10 veggie burgers.