"Staycation" Creation: Homemade Veggie Burgers
And there was. I could make my own. These have been on my "to create" list for a while now and I'll admit, I loved the end result. With fresh vegetables and various textures and flavors all rolled into a little patty, it was great. I started by pureeing some of the vegetables (the carrots, peas, mushrooms, roasted red peppers and shallots) and then I tossed in fresh cut corn on the cob and zucchini. For an added dimension of texture and flavor, I added some brown rice, oatmeal and for some some crunch, pine nuts. Because the plan was to just build the recipe base, I seasoned it simply with some cumin, coriander, Dijon mustard and salt and pepper. The next time I make these I plan to kick them up a bit, maybe with an Asian flare (by adding cilantro, five spice powder, soy sauce and maybe some red curry paste) or maybe make them a little Mexican (by adding black beans, cilantro, more cumin and chipotle seasoning). The options are endless.
Homemade Veggie Burgers
*Makes 6 patties
- About 1 1/2 cups cooked brown rice
- About 1/2 cup oats
- 1 medium sized zucchini, julieanned
- 1/2 box of button mushrooms, fried until just cooked through
- 1/2 roasted red pepper
- About 2 carrots (or you could use a giant handful of baby carrots)
- 1 ear of corn, cooked and kernels removed
- 1 shallot
- A large handful of fresh (or frozen) peas
- A small handful of pine nuts
- 1 egg
- About a tbs of Dijon mustard
- A small palmful of cumin
- A small palmful of coriander
- Salt and pepper to taste
Start by roughly pureeing the roasted red peppers, mushrooms, peas, carrots and shallots in a food processor. Remove the vegetable mixture from the food processor and put in a medium sized bowl. Add the pine nuts, oatmeal, rice, cumin, coriander, salt and pepper. Taste and add more seasoning if desired. Add the egg and mix thoroughly. If the mixture is a little watery, add more oatmeal to thicken it up a bit. Chill in the refrigerator for about an hour to let the flavors mix and the veggie mixture to stiffen.
Remove the mixture from the refrigerator and shape into patties. Using a very hot skillet, fry the veggie burgers in a little olive oil, carefully shaping the patties and not turning too often (if you turn frequently, the veggie burger won't have the opportunity to set properly.) Once the veggie burger has browned on the outside, add to bun and top as you'd like. Serve immediately.
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