Just because I choose not to eat meat does not mean I have lost the desire to inhale a big ole burger! Trust me I love a good burger but of course it has to be most importantly meat free, it has to be healthy and it MUST taste fabulous! Veggie burgers are not only very tasty they are an excellent way to sneak in healthy ingredients. Especially those unsuspecting or not wanting to eat healthy ingredients (aka my oldest son!)
I CANNOT STAND veggie burgers that taste like dried up pieces of unflavored cardboard. I need mine to have a bit of a crunch on the outside and be nice and chewy on the inside (NO dried burgers allowed here!) I also don’t want half of it to fall off the bun, or for it to crumble in my hands while i’m trying to devour it. One thing I have come to realize when I do make my own veggie burgers is you must season, season, season them and good! The ways to make them are pretty endless but finding the right balance of flavors, textures and making sure they don’t break apart is the hardest part. Whipping these suckers up really is pretty painless and quick! I have many different versions I make at home but his is my most recent creation.
The base is simply garbanzo beans mashed with LOTS of goodies added in. I always taste the mixture at the end (before chilling) to get an idea if it is seasoned enough. This is how I made mine but feel free to play around, mix it up or change things around to make it into your own. I do recommend making sure you use something to “bind” the ingredients such as the rice, quinoa, oats and also an egg, an egg re-placer, flax egg something because it will fall apart on you and that’s no fun! If you do end up mixing things up a bit share your changes I always enjoy reading others ideas. Enjoy!
Spicy avocado spread recipe:
Yield 4 servings
- 2 hass avocados peeled and lightly mashed
- Juice of 1 lime
- Fresh handful of cilantro, chopped
- 1 fresh jalapeno, seeded and minced
- a pinch of cayenne pepper
- 1 fresh clove of garlic, minced
- Salt and pepper to taste
In a bowl add all the ingredients and mix well. Chill until ready to use.
For the veggie burgers:
Yield 4 burgers
- 2 cups cooked of chickpeas
- 1 cup cooked brown rice
- 3 cloves of garlic, minced
- 2 tablespoons chopped fresh parsley
- ½ cup of sweet corn
- ½ cup of mushrooms cooked and roughly chopped
- 1 sweet onion cooked and roughly chopped
- ¼ cup of roasted red peppers, chopped
- ¾ cup of homemade bread crumbs
- 2 eggs (you may omit the egg and substitute an egg replacer such as energy-y and follow the directions on the box which is what I did)
- ¼ cup of walnuts, finely chopped
- 2 tbsp of teriyaki sauce
- 2 tsp of curry powder
- Coarse salt and pepper
- Red onion, grilled pineapple rings, arugula, tomato and cheese for garnish (optional)
- In a bowl mash the chickpeas until they are somewhat smooth. Add in all of the remaining ingredients for the burger mixture and mix very well. Chill the mix for about 1-2 hours to let the flavors meld.
- Heat a large pan over medium- high heat. Form the mix into 4 patties. Spray the pan with cooking spray or olive oil and pan fry the patties on each side 4-6 minutes or until golden brown.
- Place the cooked patty on a bun, top with spicy avocado spread and top with arugula, onion, tomato and/or cheese.