Caitlin Bensel
Do not touch the dial. This is a real Veggie burger. Contrary to popular belief, beef is not always the only thing on Drummond Ranch. “I love delicious meatless burgers,” says Lee Drammond, and her black bean burger is one of the best out there. But what if the beans don’t belong to you? There, this bean-free beauty is born! Nothing beats a classic burger, but this vegetable and grain-filled patty is surprisingly satisfying thanks to just a handful of super-flavored ingredients.
What kind of vegetables does Veggie Burger contain?
This meatless wonder is packed with vegetables and grains for the perfect balance of flavor and texture. One of the main players is mushrooms. Mushrooms are tender with garlic and lots of spices and are fried until very flavorful. The heavyness of brown rice and quinoa, the subtle sweetness of grated sweet potatoes, the fresh taste of green onions, the crunch of smoked almonds, and the chickpeas of puree.
How do you cook a veggie burger?
The best way to cook a veggie burger is to bake a small amount of olive oil in a frying pan. These patties bind tightly, but they aren’t as dense as the classic beef patties, so they can be turned lightly to help keep the burger in shape.
Is Veggie Burger Healthy?
This one teeth energy! The only fat comes from olive oil, which is healthy for the heart and is packed with vitamins, minerals and fibers from all vegetables and grains. You can use speedy packets of cooked brown rice or quinoa that can be microwaved in minutes. (Seeds Of Change Quinoa-Brown Rice Blend is one of our favorites.)
What are the best toppings for a veggie burger?
You need an avocado because it’s a veggie burger, right? Other than that, consider adding crispy toppings. Thinly sliced red onions and crispy lettuce are a counterpoint to soft putty. A toast of dumplings is also a big plus!
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yield:
8
Serving
Preparation time:
0
time
20
Minutes
total time:
1
time
30
Minutes
For Veggie Burger:
Olive oil, split
Baby portobello mushrooms, stems and quarters
Smoke of paprika
Ground black pepper
15.5 oz chickpeas, drainer and rinse
Low-salt soy sauce
Brown rice or quinoa
Chopped smoked almonds
Finely grated parmesan cheese
Sharp cheddar cheese slices (optional)
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- In a large frying pan, heat 3 tablespoons of olive oil over medium heat. Put the mushrooms in a pan and sprinkle with salt. Heat for 7-9 minutes, stirring occasionally, until the mushrooms are tender. Put garlic, cumin, paprika and pepper in a pan. Boil for about 3 minutes, stirring slowly and occasionally until the garlic is cooked. Remove from heat and let cool a little.
- Add drained chickpeas, soy sauce, and a tablespoon of olive oil to the food processor’s working bowl. Process for about 1 minute until smooth. Transfer to a large bowl and set aside. Layer the mushroom mixture, almond and rice blend in a food processor. Pulsate about 15 times until the mushrooms are finely chopped and the mixture is almost combined.
- Transfer the mushroom mixture to a large bowl blended with chickpeas. Add sweet potatoes, bread crumbs, parmesan cheese and green onions. Using a rubber spatula, fold them together until all the ingredients are mixed.
- Form the mixture into 8 equal putties. Each is about 3/4 cup. Place on a parchment-lined platter or top plate and refrigerate for 1 hour.
- Heat 2 tablespoons of olive oil over medium heat in a large non-stick frying pan. Add 4 burgers to the pan. Heat one side for about 3 minutes until both sides are golden. If necessary, transfer the hamburger to a tray or platter and place the cheese on it. Add the remaining 2 tablespoons of olive oil to the frying pan and repeat with the remaining hamburger.
- Spread the Thousand Island dressing on the buns below and layer with lettuce, hamburger patties, avocados and onions. Spread the dressing on the bread and place it on the hamburger. Eat immediately.
To make these burgers in advance, follow the instructions in Step 4 to cover and refrigerate for up to 2 days or freeze for up to 1 month.
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