I am always trying to perfect the veggie burger & I took some time in my kitchen yesterday to come up with a new recipe. Now, after trying a couple of different recipes, this one seemed to hold the best & tasted great too! Here’s what I came up with. Hope you enjoy it too!
1 cup brown rice, cooked*
1 can black beans, drained & mashed
1 can canellini beans, drained & mashed
1 large onion, chopped & sauteed in olive oil
2 cloves of garlic, chopped & sauteed in olive oil
1 package of whole white mushrooms, chopped & sauteed in olive oil
2 tomatoes, chopped
1/4 cup gluten free quick oats
1/4 cup gluten free plain bread crumbs
1 cup gluten free all purpose flour
1/2 cup mozzarella cheese, shredded
1/2 tsp celery salt
Paprika, to taste (I used about 1/8 cup)
Salt & ground black pepper, to taste
Olive oil, for sauteeing ingredients
Coconut oil or vegetable oil to cook burgers
1)* Cook 1 serving of brown rice according to instructions. Set aside.
2) Saute onions & garlic. Add mushrooms & saute til lightly browned, set aside.
3) Drain & rinse both beans. In large bowl, mash both beans together.
4) Place all other ingredients, except oils, in large bowl & mix together.
5) In a saute pan, heat oil on medium heat. Form mixture into patties and place in pan carefully so as not to burn yourself. Cook approximately 3-4 minutes on each side. When cooked to at least medium brown or to however you prefer them, take off heat.
I didn’t count how many, but it does make a ton of burgers! Plenty of leftovers for my family. (Approximately 18-20, depending on size patties). We really enjoyed these & topped them with veganaise, ketchup, mustard, and sweet relish.
*If using Gluten free burger buns, swipe some Earth balance butter on top & bottom of outside of bun & place in oven for 1-2 minutes, watching to not burn & it just makes the burger gourmet. Enjoy!!