The Best of Everything Veggie Burger - BigOven 172399
The Best of Everything Veggie Burger

The Best of Everything Veggie Burger

Ready in 40 minutes
15 review(s) averaging 4.7. 93% would make again

Top-ranked recipe named "The Best of Everything Veggie Burger"

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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'

"I made with quinoa instead of brown rice, and GF bread crumbs. I don't like green pepper and my daughter doesn't care for mushrooms, so I used carrot and celery for crunch and zucchini for moisture.
I also cooked in a convection oven at 400F.
The only changes I might try next time are:
1. Cut the recipe in half. I got 10 good sized burgers from this.
2. Sauté the veggies briefly before using to keep them from being so dry. "

- NJinGA

Ingredients

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1 cup uncooked instant brown rice
1 cup water
2 cans black beans; rinsed and drained
1 green bell pepper; halved and seeded
1 medium onion; quartered
1/2 cup sliced mushrooms
6 cloves garlic; peeled
3/4 cup mozzarella cheese; shredded
2 Eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1 cup dry bread crumbs; or as needed

Original recipe makes 6

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

tasty burger, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 591 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made with quinoa instead of brown rice, and GF bread crumbs. I don't like green pepper and my daughter doesn't care for mushrooms, so I used carrot and celery for crunch and zucchini for moisture. I also cooked in a convection oven at 400F. The only changes I might try next time are: 1. Cut the recipe in half. I got 10 good sized burgers from this. 2. Sauté the veggies briefly before using to keep them from being so dry.
NJinGA 7 months ago
Excellent
rdelassus 8 months ago
Excellent recipe, added shredded sweet potato to help with consistency and fried them in a little olive oil. Amazing sandwich or just by themselves.
rdelassus 1 year ago
I love this with my taco or chili seasoning mix added. The kids don't even notice that there's no meat! I feel like I CAN win the veggie battle - with stealth...
3Lupa 1 year ago
I have a lot of food sensitivities, so I made this with quinoa instead of rice, used flax & water instead of egg, added oats & chia seed, used Daiya dairy-free cheese & broiled them. Also less garlic. Very good & would make again.
Muzikah 1 year ago
Absolutely delicious and so easy to make! Hands down the most delicious veggie burger I've ever eaten.
sethconaway31 1 year ago
GRAWR
SiennaKitten 1 year ago
Really tasty!! First time making them today - not too labor-intensive if you have a food processor. Only thing is, like others said, it was definitely quite mushy - as long as you don't mind the mis-shapen form it'll probably be at the end, definitely a great recipe.
Sofi20 2 years ago
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 2 years ago
These are the best veggie burgers I've made, great for anyone, vegetarian or not! They take a little effort but worth the effort they taste delicious!
Cookinalookin 2 years ago
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