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The Ultimate Veggie Burger!

I don’t eat a lot of meat. Some people may wonder exactly what I nosh on if meat isn’t a main staple in my diet. The answer? LOTS OF DIFFERENT FOODS! I love being semi-vegetarian/vegan. I have the option to eat meat if I like, but it also challenges me to get creative with recipes! I eat a wider variety of foods than most people I know (and I’m pretty proud of that!).

A few weeks ago I was checking out Jenn’s website: Peas and Crayons. She is hilarious and always has mouth watering recipes to share. This veggie burger was no exception and I can tell you that I am in love. I may never go back to another veggie burger again (okay, I might be exaggerrating a bit), but in all honesty, this was a keeper and I encourage everyone to give it a try!

The Food Network’s Guy Fieri created this burger and if you’ve ever caught any of his shows, you know his foods are filled with LOTS of flavor! The ingredients list might scare you, but I promise it’ll be worth it in the end (you can even make a few simple ingredient swaps if you must!). 

photo courtesy of Jenn from Peas and Crayons

This burger was surprisingly very simple to pull together and the combination of flavors is dynamite! I loved the added spice from the chili powder, and the Thanksgiving-like flavors from the sage and celery!

The Ultimate Veggie Burger

adapted from Guy Fieri from The Food Network

Ingredients:

  • 4 tablespoons olive oil
  • 3 tablespoons diced red onion
  • 2 tablespoons diced pitted black olives
  • 2 tablespoons diced red bell pepper
  • 2-3 tablespoons  of chopped celery
  • 1 teaspoon diced jalapeño (I omitted)
  • 1 1/2 tablespoons diced garlic
  • 1 tablespoon diced jarred artichoke hearts (in water, not marinated) (I omitted)
  • 1/2 cup drained cooked black beans (I doubled the black beans and left out the white beans)
  • 1/2 cup drained chickpeas
  • 1/2 cup drained cooked white beans
  • 3/4 cup rolled oats
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground sage (added more oregano bc I did not have sage)
  • 2 tablespoons seasoned bread crumbs
  • 1 egg

 

For cilantro mayonnaise:
1/4 cup mayonnaise
2 tablespoons minced cilantro
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Directions:
1.  In a medium skillet over medium heat, heat 2 tablespoons of olive oil.  Add the onion, olives, red, pepper, jalapeño, garlic, celery, and artichoke, and cook until the onion is translucent, about 8 minutes.  Transfer the mixture to a large bowl and let cool.

2.  Add the beans and chickpeas to the cooked veggies and mix thoroughly.  Add the oats, paprika, chili powder, oregano, parsley, chili flakes, cumin, sage, bread crumbs, and egg, and again mix thoroughly.  Form into four patties, cover, and refrigerate for 30 minutes.

  • 3.  In a small bowl, mix together the mayonnaise, cilantro, salt, and pepper.
  • 4.  Heat the remaining 2 tablespoons olive oil in a large skillet over medium high heat and cook the patties 2 to 3 minutes per side, until nicely browned.
  • 5.  Serve on the buns with the cilantro mayonnaise. OR as a salad (as shown below!)

QUESTION: Do you have a veggie burger recipe I should try? Gimme a link!!

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June 6th, 2011 | Category: Uncategorized

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