The Best of Everything Veggie Burger
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. The black beans and bold mix of flavor offers a burger that wont dissapoint. You will not even miss the 'meat'"The flavor is great - I did struggle with the consistency, my first trial burger was a bit mushy so I switched to slider size burgers that were thin and then I sautéed them in a little olive oil until crisp. I also grated some sweet potato and covered the burgers in sweet potato before frying up. Yum!" - rdelassus
Yield: 6 Ready in 40 minutes
520 people trying soon
Verified by stevemur
|1 cupuncooked instant brown rice|
|2 cansblack beans; rinsed and drained|
|1 green bell pepper; halved and seeded|
|1 mediumonion; quartered|
|1/2 cupsliced mushrooms|
|6 clovesgarlic; peeled|
|3/4 cupmozzarella cheese; shredded|
|1 tablespoonchili powder|
|1 tablespoonground cumin|
|1 tablespoongarlic salt|
|1 teaspoonhot sauce|
|1 cupdry bread crumbs; or as needed|
The Best of Everything Veggie Burger Preparation
Cook the brown rice according to package directions.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil.
Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans.
Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture.
Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.
Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
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