Pink Veggie Burgers

I always love a good veggie burger, and earlier this year The New York Times posted some top veggie burger recipes.  This one is particularly delicious – although I must warn you that they are pretty messy.  Be prepared to use several napkins and eat half the burger with a fork.  But they are so delicious, it’s worth it.  When I made these, I prepared the mix two days in advance, and then cooked the burgers after the mixture sat a couple of days in the fridge.

Here’s what you will need:

2 cups cooked rice (I did white basmati with a little red quinoa — you can do white or brown or a combination)

1 cup grated roasted beets

healthy handful chopped fresh herbs (I did basil and rosemary, and given the way you cook these burgers, I would recommend at least using rosemary or sage)

1 15-ounce can of white beans, drained (I think kidney or garbanzo beans would also taste great)

juice from half a lemon

1 clove garlic

1 egg (or 2 egg whites)

3-4 ounces goat cheese (one trick to making great burgers is to use quality goat cheese, or flavored goat cheese – I used garlic and shallot Soledad Farms goat cheese from my local farmers market)

salt and pepper

2 tablespoons olive oil

Here’s how you make the burgers:

To make the mixture:

1.  Combine the rice, beets and herbs in a large bowl.  Mix well.

2.  In a food processor, combine the beans, lemon juice, egg and one clove garlic.

3.  Combine the bean mixture with the rice mixture and stir to combine.

4.  Add the goat cheese, salt and pepper to the rice mixture and stir to combine.  At this point you can put the mixture in the fridge for a day or two, or you can continue on.

To cook the burgers: 

1.  Preheat the oven to 375 degrees.  Pour olive oil in a large pan and turn on high heat.

2.  Moisten your hands and form the mixture into 6 patties.  (Be warned, these are not going to stay together too well, so be gentle, and be okay with messy burgers).

3.  Cook the burgers in the olive oil.  Cook on one side for two minutes; flip over, and cook on the other side for two minutes.  Don’t worry if they fall apart a little when you flip them, just push them back together after flipping.

4.  Once you have cooked the burgers in the pan, finish them off in the oven for 10 minutes.

Then, eat them with as many or as few fixins’ as you would like.  I ate mine with lettuce, tomatoes, veganaise and some ketchup on a wheat bun.  (The second night, Patrick and I added turkey bacon – seems a little counter intuitive on a veggie burger, but tasted really good!)  Delicious!

 

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One Response to Pink Veggie Burgers

  1. Nicki says:

    Wow! These look amazing! Sorry I missed tasting these!

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