You have got to try these veggie burgers – they actually taste good! They are so flavorful and have the perfect consistency. You won’t even miss the meat!
Lately I have been on a veggie burger kick. Don’t ask me why, I just think they taste so good! Don’t get me wrong, I love me a good, juicy burger.. but sometimes I like to keep things lighter. I am telling you.. these are delicious! Even my anti-veggie-anything husband likes them (and that really is saying something).
Since there are so many fresh ingredients in this recipe (and a lot of chopping involved), I like to at least triple the recipe and freeze the patties to use for a quick meal later on (I put each patty between wax paper and put 2-3 in a tightly sealed Ziploc bag). Another option is to make “meatballs”… oh my goodness they are so stinking good. Just make the recipe as usual but instead of making patties, roll into meatballs and refrigerate (or freeze). Place them on a non-stick baking mat (or a cookie sheet sprayed with cooking spray) and bake at 350 for about 10 minutes. Super easy and a great, healthy alternative to meatballs! The other thing I like about this recipe is that it is pretty versatile, you can switch things out pretty easily if you don’t like a certain ingredient or you don’t have one on hand. You can also add more ingredients like corn, zucchini, any kind of bell pepper, broccoli, cauliflower, brown rice, or even quinoa! So many possibilities here.
My very favorite way to have these burgers is with a little homemade Sriracha mayo and a few jalapenos. I don’t know what it is but that combo makes it seem extra “burger-like” to me. It makes it seem more meaty, but that’s just me. With one of my frozen patties, I thawed it out and marinated it in a little teriyaki sauce and added a slice of grilled pinapple.. SO GOOD!!! Since it is a veggie burger I feel a little less guilty adding things like extra cheese or even bacon (I know, bacon, right? defeats the purpose of a “veggie” burger… but still..) Seriously, do what you like. Be creative!
- 3 Tbsp. olive oil
- 1/3 c. mushrooms finely chopped
- 5-6 olives finely chopped
- 2-3 artichoke hearts the canned ones, finely chopped
- 4 Tbsp. onion finely chopped
- 4 Tbsp. red bell pepper finely chopped
- 1 tsp. chopped jalapeno from a can or jar is best
- 5 cloves garlic minced
- 1/2 c. black beans drained, rinsed and rinsed
- 1/2 c. white beans drained and rinsed
- 1/2 c. chick peas drained and rinsed
- 3/4 c. rolled oats
- 2 Tbsp. Worcestershire sauce
- 1 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. celery salt
- 1/4 tsp. ground sage
- 1/4. tsp. red pepper flakes
- 1/4 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 c. panko bread crumbs
- 1 egg lightly beaten
- 1 c. shredded pepper jack cheese
- salt and pepper to taste
- Heat olive oil in a medium skillet over medium heat, saute mushrooms, olives, artichoke hearts, onion, pepper, jalapeno, and garlic for about 5 minutes or until onions become clear and veggies become soft.
- Remove from heat and cool.
- Place beans/chickpeas in a medium-sized mixing bowl and coarsely mash all of the beans together.
- Stir in sauteed vegetable mixture and remaining ingredients. Mix well to combine all ingredients. Form mixture into 4-5 patties (if it seems too dry, add a little more Worcestershire sauce.. if too wet, add more bread crumbs).
- Cover and refrigerate at least 30 minutes.
- Heat 2 Tbsp. or so of olive oil in a saute pan and cook patties over medium heat 2-3 minutes on each side or until cooked through.
Recipe adapted from Food Network