Ultimate Veggie Burgers

ULTIMATE VEGGIE BURGERS!!!

It's been my goal for awhile now to make a bang-up version of a veggie burger.

But every time I really thought about it, I was super intimidated.

I mean, all of those weird ingredients, lots of chopping, and then the fear that after the first bite, the whole thing might just fall apart.

So instead of tackling this daunting task head-on, I've avoided it like the plague.

I just told myself that someday I'd make a better—no, a perfect—veggie burger.

More perfect than any other one out there.

And so when the time came for me to face my fear, I came up with something that makes me wonder what I was so afraid of in the first place.

My Ultimate Veggie Burgers have no weird ingredients, are super dense (for that BIG bite experience!), and look better than some of the best beef patties you've ever laid eyes on!

Like all amazing things we can't have right away, the reward is SO worth the wait!

Ultimate Veggie Burgers

servings: 6 patties

Ingredients:

  • One 15-ounce can brown lentils, rinsed + drained (1½ cup cooked lentils)
  • 8 ounces baby bella mushrooms, sliced (about 3 cups)
  • 1½ cups cooked brown rice
  • ½ cup walnuts halves + pieces
  • ¼ cup all-purpose flour
  • 2 tablespoons barbeque sauce
  • 1 large egg
  • 1¼ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon finely chopped fresh rosemary leaves
  • ¼ teaspoon smoked paprika
  • 1 tablespoon olive oil

Directions:

  1. Preheat the oven to 400°F. Spread the lentils and mushrooms on a parchment-lined or lightly sprayed baking sheet and roast them until the lentils are dry and crisp on the outside and the mushrooms are dry and shrunken to half their original size—25 minutes.
  2. Use a wooden spoon to move the mushrooms to the side, then spread the cooked rice in the open space. Return the pan to the oven and cook until the rice is lightly toasted in places and the lentils are very dry—15 minutes.
  3. While the beans, mushrooms, and rice are cooking, place the walnuts in the bowl of a food processor and pulse them until they are coarsely ground. When the lentils, mushrooms, and rice have finished roasting, add them to the food processor and pulse until well-combined, but not completely smooth. Then add the flour, barbeque sauce, egg, salt, garlic powder, rosemary, and paprika and pulse just until all ingredients are combined.
  4. Next, form the mixture into six even patties by hand, each about 3 to 4 inches in diameter and ¾-inches thick. Then heat the oil in a large skillet over medium-high heat. Add the patties and cook them until they are well-browned and crisp—about 3 to 4 minutes per side.

Notes:

  • ¾ cup dried lentils should yield the 1½ cups cooked lentils you need in this recipe. Also, ½ cup uncooked brown rice should yield the 1½ cups cooked rice needed.
  • If you prefer to bake the patties rather than sautéing them, place them on a lightly-sprayed unlined tray and bake them at 400°F until they are golden brown and crispy on the outside, flipping halfway through—about 20 minutes.
  • You can omit the flour for a gluten-free patty. The patties will be slightly less stable, but still very good.
  • To prepare from frozen, bake patties at 400°F for 13 to15 minutes.
: @NikkiDinki

: @NikkiDinkiCooking
 

Find more recipes like this in Meat on the Side!

 

You might also like these recipes:

Buffalo Cauliflower Burger

 

 

 

Some people think that because I grew up in Buffalo that I am used to the snow and cold, and that it shouldn’t bother me.

 

 

 

 

When in actuality my patience for such things ran out by the time I was 8, and by 18 I knew that though I had the most wonderful family Buffalo just wasn’t for me.

 

 

Read More

4th of July Recipe Round Up

 

 

The 4th of July is just around the corner and that means fun, frolicking, and most importantly FOOD. Most years I find myself making sweet treats for my niece Lucy, as her birthday falls on the 4th. We all like to gather in Fire Island to celebrate as we sing happy birthday and watch the fire works.

 

To say Lucy loves dessert is an understatement, so I always try my best to put a smile on her sweet little sugar addicted face and make her some incredible treats. No matter what you are making this July 4th it should be easy, should make people smile and if it happens to also be red white and blue than even better. So here are some of my favorite July 4th recipes that will make your weekend that much more sweet.

 

 

 

 

Red, White + Blue Sangria  by Crista at Peace.Love.Quinoa

Let’s start this 4th of July with fizzy and refreshing white wine sangria's! In this recipe she finishes her sangria off with sparkling water; I think I'm going to skip that part and finish it with some bubbly champagne! The best part about sangria is you can use whatever wine, fruit and juice you like.

 

Read More