Can’t Beet this veggie burger!

If you love veggie burgers like I do then you are constantly on the hunt for the next best, freshly created burger.  If not, you opt to create you own.  The thing about great veggie burgers is they are mushy, messy and typically very hard to maintain in burger form which is ironic they are called a burger.  However, the point is that these delicious variations take some prep time and its certainly not something you want to make on a Monday night after work for dinner.  This is more of a weekend project where you have time, are ready to make a mess and stock up for the weeks ahead.

The wonderful things about pepping these burgers is you can freeze them and save them for months.  I have a constant stock in my freezer to take out at any given time.  I like to always have something available for a very quick meal on the go or a late dinner after a long day.  The other great thing is they are filled with so many veggies and beans they literally provide all of the essential nutrients and macros in one patty that you would need to create for an entire meal.  It makes it easy to everything at once on the go!  Now, who can resist making these after hearing that?  I mean, there’s no downside except the prep!

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These veggie burgers are also gluten free, vegan and all freaking natural just the way I like them!  Now, get ready to make you kitchen and hands a mess!  Have fun!!

  • 3 medium roasted red beets
  • 1 large roasted parsnip
  • 4 roasted Jerusalem artichokes
  • 2 large roasted carrots
  • 2 cups chopped kale
  • 1/2 cup kidney beans
  • 3/4 cup brown rice cooked
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1/2 cup old fashioned oats
  • 1/4 cup chickpea flour
  • 2 cans black beans
  • 1-2 tsp paprika
  • 1 tbsp olive oil
  • 2 tsp brown mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp Spiceologist Greek Freak
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • sea salt
  • black pepper

First, roast the beets, carrots, parsnips & artichokes at 400 degrees for 50-60 minutes.  Set aside and cool.

Meanwhile, bring approx 2 cups of water to a boil and add brown rice.   Set aside and let drain and cool.

Begin sauteing garlic, onions and kale with olive oil.  this shold soften the onions and kale but shouldn’t be charred just golden brown.

Peel and chop the roasted veggies and set aside.

Drain and rinse the beans.

Add all of the veggies, oats and beans to the food processor.  You may have to process half the mix and then the second half.  Once you have processed lightly for about 5-10 seconds then combine in large bowl.  Add the brown rice, spices, egg & flour.

Heat a large pan with a generous amount of olive oil.  form mix into patties the size of your palm.  They  will more look like balls but that’s ok!  They don’t form right way and take a minute to simmer in the olive oil to form and brown.  Let simmer on each side for approx 5-8 minutes.  Make sure both sides are brown/charred and carefully continue flipping until the patties have hardened enough to remove from the pan.

Once you remove from pan, move immediately to parchment paper to cool.  Let set for approx 5-10 minutes and they are ready to eat!  If you are planning to store them, let cool for 30-45 min before packaging.  I like to keep them in the freezer and heat in the microwave whenever needed.

I hope you enjoy!!!  Until next time, I’d love to hear feedback or tag me in your pictures if you try the recipe @AngieRHart1 on Instagram!!

 

 

Best Ever Veggie Burgers with Flare!

When I decided to make these veggie burgers I got my inspiration from Pinterest and honestly there are a LOT of great recipes out there.  Because I had so many veggies in the fridge I wanted to use I created my own based on what I know I do and do not like about traditional veggie burgers.  First, I like mine to be so fresh the almost fall apart when they are heated up.  To me, that is the epitome of freshness.  I don’t like dry or bland veggie burgers so I made sure to add a lot of spice.  WARNING: the recipe while making it DOES NOT look inciting but if its made with real veggies and beans, it shouldn’t be.  So don’t freak out.

When making veggie burgers its essential to make sure you include all of your macros in the burger since this will be your primary meal with possibly additional sides.  Because I made a larger batch and wasn’t sure how I would use them I did just that.  Pack them with beans & legumes for protein, oats for whole grains, and of course loaded them with veggies.

First you will want to start with your mixture of vegetables.  I took what veggies I had in the fridge and chopped them up and put them in the food processor.  I like when the veggies are ground up with the beans, oats and flour so I prefer to use in a food processor, however, its perfectly fine to mix in a bowl.  Just make sure you get your veggies chopped nice and small.

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The veggies that I used include the following:

  • Carrots
  • Red Onion
  • Purple radish (however this is not necessary and you can use another crunchy veggie of your preference.)
  • Mushrooms
  • Garlic
  • Spinach
  • Red & yellow peppers
  • Green Onion

 

 

 

 

 

Once your veggies are chopped/diced/sliced every which way then place them in a bowl and put them to the side.  Rinse your beans if you are using canned, and rinse them well.  I use a strainer and let them set over the sink until all the water is drained.  This will helping the burger forming process later on.  Once they are drained, pat them with a paper towel to remove any excess moisture and add them to your veggie mixture.

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Next, you want to prep all of your remaining ingredients and have them accessible – or at least that is how I like to have them.  That way you can mix and add as you go to ensure the consistency is on par.

Now because this mixture was a double recipe it was too large for my food processor so I took about half and mixed it then took the other half and did the same.  WARNING: if you are using a food processor just make sure not to over process your mixture.  It can become watery and just end up looking like mush.  You want it properly mixed but not over mixed, make sense?  I know, its a fine line with veggie burgers!

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Once you have mixed the beans and veggies combine into one large bowl.  Here is where you will add your flour, oats, spices and oils.  Below is what it looked like when I combined everything together.  Again, NOT PRETTY but trust me, delicious in the end!!!!

Step 1:

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Step 2:

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Step 3: Let cool.

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Final Step: Add toppings!!!

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Now its time for the fun to begin!

Prep Time: 25 minutes

Cook time: 5-8 minutes

Total Time :30-33 minutes

  • 1/2 large red onion finely chopped
  • 2 carrots, grated
  • 1/4 large purple radish, chopped
  • 3-5 stalks of green onion, chopped
  • 3 garlic cloves, chopped
  • 6-8 mushrooms, chopped
  • 4 mini peppers (red, yellow, orange) or 1 large, chopped
  • 2-3 handfulls of fresh spinach, chopped
  • 1 – 15 oz can kidney beans, rinsed, drained
  • 1 – 15 oz can black beans, rinsed, drained
  • 1 egg
  • 1 1/2 cup gluten free whole grain oats
  • 1/2 cup garbanzo bean flour (chickpea flour)
  • 1 tsp basil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tbsp of SPICEOLOGIST Greek Freak

In a large bowl, combine veggies and beans that have been rinsed and drained.

If you are using a food processor, this makes a double batch so make sure to split the mixture in two, process and transfer into a new large bowl.  Take the second half of mixture, process and add to larger bowl with newly processed mixture.  Otherwise, you can process the veggies separate then the beans and transfer to the same bowl once both are processed.   If you are mixing by hand, make sure to mix well!

Once you have the mixture into one large bowl, add the oats, spices,and chickpea flour, egg and mix well.

Get your stove top ready on medium-high heat with about 1-2 tbsp of olive oil to the pan.  Don’t worry you will be adding more as you cook more patties!  This makes about 16 patties, depending on the size of the patty you want.  make them as large or small as you like, just remember they are quite soft so the larger they are the less you can fit in your skillet.

Form into ball-like patties and drop them into your heated skillet.  The oil will help with sticking and forming the patties as they cook.  Don’t worry about making perfect patties before they start cooking, they will form as you cook.  Leave cooking for about 3 minutes then try to flip them.  Cook on the opposite side for about 3-5 minutes or until they are well-browned at the top.  I flipped mine a couple times as it became easier to flip as they hardened.

Set the patties aside on foil or parchment paper and let cool for about 5-10 minutes.

Continue with the remaining mixture and keep adding oil as you go as the pan will start to dry out.  You want to make sure you have enough oil so they cook and so you are able to flip them.

Finishing touches:

In this particular photo I cooked two fried egg whites and topped my burger with whole fat organic Monterrey jack cheese, the fried egg white, smashed avocado, chopped olives and sriracha sauce.  It was absolutely scrumptious!!!!

I posted this photo along with several other food photos on my instagram if you want to follow along @AngieRHart1.