Confession time! For
years and years I’ve been eating frozen veggie burgers. Not because I like them, nor are they
satisfying, but because they’re easy to make, and because I hadn’t taken the
time to come up with a veggie burger recipe.
I guess it’s been about 6 months since I determined to eat
little in the way of processed foods (Other than candy; in fact I’m eating a
bag of Twizzlers as I’m writing this
post!), and in that time I’ve been making all kinds of veggie burgers! I’ve learned that one of the tricks to making
a veggie burger that doesn’t squish out of the sides of the bun is to not use a
food processor at all; it took me a couple of tries at making burgers to figure
that one out…sheesh!
Using canned beans makes easy work of veggie burger making,
and for this burger I also use leftover cooked rice to give White Bean Broccoli
Burgers some heft. Leftover quinoa,
freekah, or another cooked grain could easily replace the rice. Broccoli is one of my very favorite foods (I’m
a weirdo), it’s affordable and accessible; when the burger cooks some of the
broccoli as well as the cheese gets caramelized which is really really yummy!
I’ve hopped aboard the “no more veggies pretending to be
meat” bandwagon, and I don’t intend to get off any time soon!
WHITE BEAN BROCCOLI
BURGERS
Makes 4 man burgers, or 5 girl burgers
1 Tbsp. Olive oil, plus more to for cooking the
burgers
1 cup Broccoli, finely chopped
2 cloves Garlic, minced
½ tsp. Dry mustard
Salt
& pepper to taste
1-15 oz. can Cannellini bean, drained and rinsed
¾ cup Cooked rice, white or brown
1 cup Grated cheese, such as cheddar, Swiss,
or Gouda
3 Tbsp. Toasted almonds, chopped
½ tsp. Italian seasoning
1.
Heat 1
Tbsp. of olive oil in a large skillet over medium heat. Add the broccoli and garlic to the skillet,
stir frequently for about 2 minutes. Add
the dry mustard, as well as a couple of pinches each of salt & pepper,
continue to cook and stir until the broccoli is tender but not mushy; about 2 more
minutes. Remove to a bowl to cool.
2.
In a medium bowl, mash just half of the beans quite well using a masher or a fork, stopping short of the beans becoming a
paste. Add the remaining beans and mash
those just slightly to break up those beans.
Gently, stir in the remaining ingredients, including the cooked broccoli.
3.
Divide the mixture into 4 or 5 patties and put
them into the refrigerator for about 30 minutes to set up.
4.
Coat the bottom of a large non-stick skillet in olive oil
and heat the skillet over medium to medium-high heat. when the skillet is hot, add the burgers, and cook until both sides of the burgers are deep
golden brown.
Top with tomatoes, lettuce, red bell
peppers, sundried tomato pesto, roasted red pepper aioli, or Roasted Red Pepper
Sauce.
*Note: Frozen broccoli which has been thawed may be used in place of fresh. You will skip step 1, omit the 1 tablespoon of olive oil and just mix all of the ingredients together.
Roasted Red Pepper Sauce
*Note: Frozen broccoli which has been thawed may be used in place of fresh. You will skip step 1, omit the 1 tablespoon of olive oil and just mix all of the ingredients together.
Roasted Red Pepper Sauce
3 Roasted
Piquillo peppers from a jar (or 1 jarred roasted bell pepper)
¼ cup Plain Greek yogurt, or mayonnaise
½ clove Garlic, minced
3 Tbsp. Fresh parsley, finely chopped
Salt
& pepper to taste
Tobascco
sauce to taste.
1.
Add the
roasted peppers, yogurt (or mayonnaise), and garlic to the bowl of a food
processor, and process until smooth. Add
the parsley, salt, pepper, Tobascco, and pulse just until mixed in. Refrigerate until ready to use.
You may also like:
Cheese Stuffed Turkey Burgers |
Greek Burgers |
I hear ya on the frozen veggie burgers - I've relied on them more than making my own veggie burg recipes, too. These sound amazing! Broccoli?!! I love it! Will definitely be trying these out. Sayonara, frozen burgers!
ReplyDeleteI have to try your veggie burger recipe too. This looks really inviting!
ReplyDeleteWhat a great sounding burger, love broccoli and white beans!
ReplyDeleteWonderful recipe Kari - I need to give this a try! Yummmy
ReplyDelete