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

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

Add the veggies to a large bowl

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

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

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

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

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

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

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

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!

Jump in!!!

Enjoy!!!

Tools used to make this recipe

Simply Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

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

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