The Ultimate Veggie Burger
User Reviews
3.4
The Ultimate Veggie Burger
Description
This veggie burger starts by pulsing red rice and black beans separately to break them down while retaining some texture, preventing a puree-like consistency. Bell peppers and mushrooms are finely chopped in the processor and combined with shredded zucchini, bread crumbs, beaten egg (optional), Worcestershire or soy sauce, and spices to create a balanced, moistened mixture. The resulting mixture should feel akin to meatloaf mix—sticky but not overly wet—ensuring the patties hold their shape during cooking. Formed into portions and pressed flat between wax paper, these patties are ready to cook. The diverse vegetables contribute sweetness and earthiness, while the rice and beans provide body and protein, making this a substantial veggie burger that can be paired with pickled onions or spicy refrigerator pickles for added contrast.
Ingredients
- 1 cup red rice cooked
- 1 cup black beans cooked
- 1/2 cup bell pepper rough chopped; colorful
- 1/2 cup portobello mushroom rough chopped
- 1/2 cup zucchini about 1 small (squeeze out excess moisture in a paper towel, shredded
- 1/3 cup bread crumbs
- 1 egg beaten; optional binding ingredient
- 1/2 tsp Worcestershire sauce substitute soy sauce if vegetarian
- 1/2 tsp smoked salt
- 1/4 tsp cumin
- black pepper fresh cracked, to taste
- cheese if desired, sliced
Instructions
- 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. Add them to the bowl.
- Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl.
- 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, measure out about 1/2 cup 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!
Notes
- Moisture control is key: squeeze excess juice from shredded zucchini using a paper towel to prevent soggy patties.
- Use bread crumbs to adjust the mixture's consistency if it feels too wet.
- For a vegetarian option, substitute Worcestershire sauce with soy sauce.
- Serve with pickled red onions, spicy refrigerator pickles, or onion strings for added flavor and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8burgers
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 1.16g | 2% |
| Saturated Fat | 0.31g | 2% |
| Sodium | 183mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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