Healthy Anytime Veggie Burgers
Healthy Anytime Veggie Burgers are a great way to eat more plant-based food and your kids won’t know the difference. The perfect burger has always been about the toppings and the presentation. This burger has the strength to hold together and tackle even a picky eater.
Growing up I didn’t have a hamburger until I was at least 8 years old. We had our own version of hamburgers and they were polpettone. My great-aunt Marietta was the master of these. I can still remember the smell of these cooking in her home in Calabria. These are large fried meatballs that we smother with sauce and have mozzarella in the middle. Once we discovered hamburgers and hot dogs, our parents took us to the counter at the grocery store on Queen street. On pay day, they would shop and we were treated to non-Italian fare.
Once you experiment, you can come up with your own favourite version of this burger.If you are looking for other veggie burger options I love this blog: http://espruceeats.com/top-most-popular-veggie-burger-recipes-3378630
Rinse the beans and put them into a food processor.
The bean paste ready to meet the rice and other ingredients.
The eggs, rice, basil, garlic, spices and bread crumbs.
Place 1/2 a cup of mixture into a mould. I used a 1/4 cup measurement here, that is why you see two lumps.
I press down and make the patties. This recipe makes 5 patties.
They come out of the mould.
If you prefer to eat it on a bun.
Healthy Anytime Veggie Burger
Tackle the pickiest eater with this burger.
Ingredients
- 1 can bean medley mixed beans
- 1/4 cup onion flakes
- 2 cloves minced garlic
- 1 cup cooked brown rice
- 1/2 cup bread crumbs
- 1 tbsp Keg steak seasoning
- 1 tbsp Worcestershire sauce
- 2 large eggs
- 1 tbsp olive oil
- 1 tsp paprika
Instructions
-
Drain the beans and pulse in a food processor.
Combine beans, onion flakes, garlic, brown rice, bread crumbs, eggs, Worcestershire sauce and seasoning.
Mix by hand.
Shape into patties. I use a patty mould.
Refrigerate for at least 3 hours.
Place a piece of tin foil on the grill.
Mix olive oil and paprika.
Brush each side with canola oil and parika.
Grill 5 minutes per side.
Cheese may be added.
Use salsa, sour cream, pickles, tomatoes and any of your favourite condiments to dress.
These can be eaten with our without a bun.
Recipe Notes
These can be frozen easily and hold up in the freezers.
You can also pan fry them by brushing a little olive oil on the pan. I find the olive oil give that extra crunch to the burger.
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