I have two veggie burger recipes. One is a black bean burger and the other is the following mushroom burger recipe. This veggie burger recipe is a little more labor intensive than the black bean one. However, if you're looking for a homemade veggie burger that doesn't have that specific black bean flavor, then I recommend you try these. They're hearty, flavorful, and very delicious!
oats, bread crumbs, fresh parsley, oregano, salt, and pepper
Adeline taking a moment to photograph her funny, new, stand-up pen.
back to business...
mushrooms, onion, and garlic saute
Guacamole being sampled by a three-year-old.
(Four avocados, the juice of two limes, chopped bunch of cilantro, 1/4 chopped onion, and salt. Fresh, easy, and scrumptious!)
garlic mashed potatoes
(I throw 2 lbs. of quartered red potatoes in a pan with a few cloves of whole garlic. The garlic cloves flavor the water and then they become nice and soft and easy to mash with the potatoes, adding the perfect garlic flavor. Cover, bring to a boil, then reduce to simmer for 20 - 25 minutes. Drain the water and mash the potatoes and garlic. Then I stir in butter, sour cream, salt, and pepper to flavor as needed. Mmmmm, yummy!)
veggie burger, tempeh "bacon", guacamole, spinach, havarti cheese on a whole-wheat bun
freeze some for future use. This recipe makes about 10 patties.
I make a large batch of these burgers and
veggie burger recipe
• 3 1/2 tbsp olive oil
• 16 oz mushrooms, roughly chopped (I use Portobello and button mushrooms, but you can use any combination you like.)
• 1/2 onion, finely chopped
• 6 cloves minced garlic
• 1 cup rolled oats
• 1/2 cup shredded Parmesan
• 1 1/8 cup breadcrumbs
• 3 eggs, beaten
• 2 tbsp chopped fresh parsley, or 2 tsp dried parsley flakes
• 1 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
Heat 1 1/2 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 15 minutes, or until the liquid boils off, and the mushrooms begin to saute.
In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for at least 15 minutes to develop the flavors (I usually stick it in the fridge for an hour while I start the potatoes and guacamole or whatever else I'm cooking that night). Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 - 7 minutes on each side or until golden brown.