Vegetarian

Veggie Burgers

We have a family question of what your last meal would be if you were stranded on a desert island or in a zombie apocalypse…

Now being a foodie type person I have a million thoughts

But if I were to be honest with myself,  it stills comes back to a burger

One of my favorite meals is a bacon cheese burger,  hands down

There are a lot of different burger variations like beef, turkey, tuna and yes,  even the veggie burger

My wife, on the other hand, would probably choose a veggie burger.  So I set out to make the best one around

Lets start with the main ingredients

We used 8 ounces of portobella mushrooms, 1 bell pepper (we had yellow), 1 head of broccoli,  1 red onion and 2 garlic cloves

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Chop the mushrooms, peel and dice the onion, remove the broccoli stem and dice the florets, remove the stem, seeds and ribs from the bell pepper and dice as well as the garlic

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Add the veggies to a large bowl

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Next up are the seasonings and binders

We will need one 15.5 ounce can of black beans, 1 1/2 cup of panko (Japanese bread crumbs), 1 cup of grated parmesan cheese and 3 eggs

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Since we’re dealing with vegetables we really need to make sure the binders hold everything together

So we are going to mash the black beans up a bit

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Not only will this help the texture of the burger,  but the starch from the beans will be a great binding ingredient

We will also whisk up the eggs for the same reason

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Now lets talk about seasonings

We will need 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes

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Add the beans, panko, grated cheese, eggs and seasonings into the bowl

Using your hands gently fold all the ingredients together

Since the size of the vegetables you buy can vary, you may need to add in more panko and/or eggs for binding

Place a piece of parchment paper in a sheet pan and spray with cooking oil

We scooped a 1/2 cup of veggie mixture and used a large biscuit cutter to shape the burgers

Once all the burgers have been formed place them in the refrigerator for 15-20 minutes

This will help them keep their form as you cook them

Heat 2 tablespoons of olive oil over medium heat

Add in as many burgers as will fit without over crowding them

Cook 4-6 minutes then flip and cook another 4-5 minutes

You want a good sear on them

Next top them with the cheese of your choice

We used mozzarella

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Cover until the cheese melts, then remove and set aside

Now for some of the fixings

We are going to make a spicy Avocado Creme

This will be a silky and delicious spread for the burger

We used 2 avocados, 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper

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Open the avocados up and remove the pit

Scoop out the flesh and place into a food processor along with the remaining ingredients and puree until smooth

Click the link below to see how to cut up an avocado

Show me how to cut an avocado

For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated

We also like to toast the rolls

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Serve this with the avocado creme, sliced tomatoes and lettuce!

As a side note,  we had some mixture left over which made great veggie hash the next morning topped with an egg!

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Jump in!!!

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Enjoy!!!

Simply Sundays! ~ Veggie Burgers

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

8 ounces of portabella mushrooms

1 red onion

1 bell pepper

1 head of broccoli

2 garlic cloves

15.5 ounce can of black beans (drained and rinsed)

1 /2 cup of panko (more if needed)

1 cup of grated parmesan cheese

3 eggs (more if needed)

1 tablespoon Worcestershire sauce

1 tablespoon of Gravy Master

1 tablespoon of Red Hot

2 teaspoons of paprika

1 teaspoon of kosher salt, ground black pepper, garlic powder and onion powder

1/2 teaspoon of crushed red pepper flakes

2 tablespoons of olive oil

For the avocado creme

2 avocados

4 tablespoons of plain yogurt

1-2 tablespoons of extra virgin olive oil

2 garlic cloves

1/4 teaspoon each of kosher salt, ground black pepper, cumin and cayenne pepper

1 tablespoon of fresh cilantro

For serving

toasted rolls

cheese of choice

sliced tomatoes

lettuce

Directions

Chop 8 ounces of portabella mushrooms, peel and dice 1 red onion, remove the stem from 1 head of broccoli and dice the florets, remove the stem, seeds and ribs from 1 bell pepper and dice as well as 2 garlic cloves.  Add the veggies to a large bowl

Drain, rinse and mash one 15.5 ounce can of black beans.  Add these to the veggies along with 1 1/2 cup of panko, 1 cup of grated parmesan cheese and 3 eggs whisked.  Also add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Gravy Master, 1 tablespoon of Red Hot, 2 teaspoons of paprika, 1 teaspoon each of kosher salt, ground black pepper, garlic powder, onion powder and 1/2 teaspoon of crushed red pepper flakes

Using your hands gently fold all the ingredients together.  Since the size of the vegetables vary, you may need to add in more panko and/or eggs for binding

Place a piece of parchment paper in a sheet pan and spray with cooking oil.  Scoop a 1/2 cup of veggie mixture and place in a large biscuit cutter to shape the burgers.  Once all the burgers have been formed place them in the refrigerator for 15-20 minutes.  This will help them keep their form as you cook them

Heat 2 tablespoons of olive oil over medium heat.  Add in as many burgers as fit without over crowding them.  Cook 4-6 minutes then flip and cook another 4-5 minutes.  You want a good sear on them

Next top with the cheese of your choice.  Cover until the cheese melts, then remove and set aside.  Toast some rolls for serving.  Along with sliced lettuce and tomato

For the Avocado Creme

Open 2 avocados up and remove the seed.  Scoop out the flesh and place into a food processor along with 4 tablespoons of plain yogurt, 1-2 tablespoons of olive oil, 2 garlic cloves and 1/4 teaspoon each of kosher salt, ground black pepper, ground cumin and cayenne pepper and puree until smooth

For extra flavor add in 1 tablespoon of fresh cilantro and pulse until incorporated

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

Royal Classique Measuring Cups

Architec Gripperwood Cutting Board

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

KitchenAid 3-Speed Hand Blender

Lodge Cast Iron Pan

Ateco 1440 Plain Edge Round Cutters in Graduated Sizes, Stainless Steel, 4 Pc Set

© Simply Sundays 2017
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