Wednesday, August 6, 2008

My Veggie Burger



Grains and Beans Veggie Burger
and Home Fries
score: two thumbs up from big boy
yum from little boy

There is nothing like having a vegetarian kid who doesn't like vegetables. It makes you wonder why he wants to be vegetarian in the first place. He'll tell you he just doesn't want to eat animals. In the mean time, I'm left trying to sneak those darn veggies in. He loves veggie burgers, but buying them doesn't fit in the budget anymore.

Over the last months, I have been working on making the perfect burger for the family. A perfect veggie burger for this family means lots of hidden veggies, beans, and grains.

It seems like a lot of ingredients, I know. If you have a food processor the chopping of veggies takes no time at all. Plus, this makes a lot of burgers, over a dozen so you will be set for two weeks of burgers with the right planning.

Ingredients
4 cups cooked short grain brown rice
(2 cups raw cooked in 3 cups of water)
2 cups roughly mashed black beans (kidney, adzuki, or red will work too)

2 tsp canola oil
1 carrot finely chopped
1/2 medium onion finely chopped
3 broccoli florets finely chopped
1 small zucchini finely chopped
1/2 red bell pepper finely chopped

2 tsp smoked paprika
2 tsp garlic granules
2 tsp onion granules

1/4 cup ground/finely chopped pecans (optional)
3/4 cup bread crumbs
1/4 cup quick oats

1 tbsp ground flax
3 tbsp warm water
salt and pepper to taste
Makes 12-14 burgers.

Note: I separate half the mixture and store in the fridge for the following week. I simply heat the remaining burger mix up and add more flax (the amount mentioned above) before I shape the burgers into patties. I find they don't freeze well. So, if you are planning on making the whole batch you will need to double the amount of ground flax and water. You can always cut the above recipe in half if you prefer.

1. Cook the rice.
2. In a separate bowl mash the beans. You will want it to look like half the beans are mashed and the other is still whole.
3. While the rice is cooking start processing the veggies. Warm a large skillet and add the oil. Process the carrots and onions. Add to the skillet.
4. Process the zucchini , broccoli, and pepper and add to skillet.
5. Saute the veggies until they are soft and fragrant.
6. Add the spices and mix well.
7. Add all of the dry ingredients and mix well.
8. The flax seeds are what I use as an egg replacer to bind the burger.
9. When the rice is done preheat the oven to 375 degrees. Mix the rice into the veggie mixture in a large mixing bowl. You may need to let it cool a bit. It mixes better with your hands.
9. Time to make the patties. Lightly oil a baking sheet. To get a perfect circle I use a large circular cookie cutter. Press a heaping 1/3 cup of the burger mixture into the cookie cutter. You can also use your hands to make patties if you don't have the cookie cutter. Press the burgers directly onto the baking sheet.
10. Bake at 375 for 12 minutes. Flip and bake another 12 minutes. Flip one last time and cook another 10 minutes.


Home Fries
score: sideways thumbs up from big boy
yum from little boy

If you don't happen to have fries in the freezer ready to make your life easy you can make these while all of the baking is going on.

3 large potatoes chopped into 1/2 inch cubes
2 tbsp canola oil
sprinkle of smoked paprika
garlic granules
onion granules
salt and pepper to taste

1. Chop the potatoes.
2. Heat the oil in a large skillet.
3. Cover and cook on medium heat until soft.
4. Once the potatoes have softened, uncover and add the spices. Saute the potatoes until they are crispy on the sides.

Total cooking time about 1 hour
vegan
The burger buns were made with a wonderful recipe from Vegan Dad
http://vegandad.blogspot.com/2008/06/hamburger-buns.htm

1 comment:

Rianna said...

Think this will work with sweet potatoes?