What’s in a perfect Veggie Burger??

Bottom line, making your own veggie burger is an art. I have tried many different variations. Some worked some didn’t. Then I found a great recipe…

I wish I could take credit for this recipe but sadly I can’t. What I can take credit for is finding it and passing it along to anyone interest in making there own Veggie Burgers. Thanks to the The Cookful Website they have a great article and they have the entire recipe. I have listed the ingredients and the how to below. The nice part is you can usually find everything you need in your kitchen on any average day to make some fantastic Veggie burgers on the fly….

Ingredients:

STANDARD INGREDIENTS

1 medium onion, diced

1-2 garlic cloves

½ teaspoon salt

oil for cooking (e.g. olive oil, coconut oil, peanut oil)

2 CUPS VEGETABLES, FINELY DICED OR CHOPPED (PICK 1-3)

sweet potatoes

beets (golden or red)

carrots

mushrooms

Dole spinach

kale

corn

squash

broccoli

cauliflower

artichokes

zucchini

bell peppers

1 CUP COOKED GRAINS (PICK 1)

millet

Natures Promise quinoa

bulgur

rice

buckwheat

1½ CUPS COOKED LEGUMES, LIQUID RESERVED (PICK 1-2)

canned beans (e.g. black, pinto, cannellini, kidney)

lentils (red or green)

Goya chickpeas

soybeans

mung beans

adzuki beans

black eyed peas

½ CUP FLAVOR/TEXTURE BUILDERS (PICK 2)

fresh herbs, finely chopped (e.g. cilantro, basil, dill, parsley, thyme, sage, chives)

scallions, thinly sliced

chopped nuts (e.g. walnuts, almonds, pecans, cashews)

chopped sundried tomatoes

chopped olives

flax seeds

chia seeds

sesame seeds

mashed avocado

unsweetened nut butter (e.g. peanut, almond, cashew)

Cedar’s Tahini

3 TEASPOONS SPICES (PICK 2-4)

cumin

chili powder

smoked paprika

cayenne powder

Perfect Pinch Italian seasoning

black pepper

fennel

oregano

curry powder

coriander

cinnamon

turmeric

citrus zest

½ CUP DRY BASE (PICK 1)

ground oats

cornmeal

bread crumbs

panko

Almond Meal

Directions:

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and salt and cook until the onion is translucent, 2-3 minutes. Add vegetables and cook until soft, 5-10 minutes.

Transfer the cooked vegetables to a a food processor. Add all remaining ingredients except the reserved bean liquid and frying oil. Pulse 5-10 times to combine. Don’t overdo it; you don’t want a paste!

Press the mixture between your fingers. If you can form a patty with it, you’re good to go. If it’s too crumbly, add the reserved bean liquid, 1 tablespoon at a time, until it sticks together. If the mixture is too wet, add more of the dry base ingredient, 1 tablespoon at a time, until you reach the right consistency. Taste the mixture and add salt to your taste.

Form the mixture into 8 patties (about ⅓ cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate the patties uncovered for 30 minutes. (Don’t skip this step! Resting will help the patties stay together.)

When ready to cook, heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Cook 3-4 patties at a time until brown on one side, then flip and brown the other side. It should take about 3-4 minutes per side. Heat 1 tablespoon of oil in the pan before cooking each batch of burgers.

Serve immediately or cool and then wrap each burger in foil, place them in a freezer bag, and freeze for later.  Reheat in a dry pan on the stove, in the oven or in the microwave.