Basic Veggie Burger

Basic Veggie Burger

Ingredients:

• 1 can (15 oz.) beans, drained and rinsed (about 1 1/2 cups)
• 1 cup cooked short-grain brown rice (see note)
• 1 1/2 cups chopped raw vegetables (example: 1/2 cups each of onion, carrots and mushrooms)
• 1/4 cup chopped nuts (example: walnuts, almonds and/or pine nuts). Optional; while nuts add texture & flavor, you can eliminate to reduce fat content.
• 1 cup quick-cooking rolled oats, or bread crumbs (binder)
• 2 cloves garlic, crushed, or 1/2 teaspoon garlic powder
• 1-2 tablespoons of your preferred spices and seasons, to taste
• 1/2 teaspoon sea salt
• 2-3 tablespoons unsweetened, unflavored plant milk or vegetable broth, as needed
• 1/4 cup cornmeal or chickpea flour (more as needed)

Plant burgers don't need to be limited to 'burger form'. You can use this recipe to create 'meatballs' serving them over pasta or rice, with a sauce. These burgers can be cooked up on the spot or baked in batches to keep in the fridge or freezer for grabbing on the go.

Instructions:

1. Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
2. Finely chop the raw vegetable. May use the food processor, but first cut vegetables into 1-inch pieces and then pulse until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.
3. Add the binder and seasonings to the bowl and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don't hold hold together well. Chill for an hour or more if time allows.
4. Form the mixture into palm-size patties about 3/8 inch thick.
5. Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
6. Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350^o F for about 20 minutes.
7. Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.

Makes 7-8 palm-sized burgers. Ready in 30 minutes.

Notes:
short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.