The Ultimate Veggie Burger
The View From the Great Island
The Ultimate Veggie Burger ~ the burger is the all American summer favorite, and switching out a healthy meatless burger just makes so much sense. To be honest, half the fun is the bun and all the toppings, anyway! You can make a big batch of these vegan burgers and freeze them for easy healthy eating all year long.
- 1 cup cooked red rice
- 1 cup Cooked Black beans
- ½ cup rough chopped colorful bell peppers
- ½ cup rough chopped portobello mushroom
- ½ cup shredded zucchini (about 1 small)
- ⅓ cup bread crumbs
- 1 egg (beaten)
- ½ tsp Worcestershire sauce (substitute soy sauce if vegetarian)
- ½ tsp smoked salt
- ¼ 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!
View the recipe instructions at The View From the Great Island