This Recipe is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.
Hi guys!
Hope you all had a wonderful Christmas and a very happy new year! Thank you for being understanding while I took a little break from posting. My husband and I were in California and we had such a great time! It was my first time on the west coast so it was definitely exciting. I have lots of pictures and would be happy to write a “about my vacation” post. Just comment below and let me know if that’s something you’d like to see!
I am so happy to be sharing this recipe, because it turned out sooo good! I love veggie burgers. Yes I am a meat eater but veggie burgers are just plain good. I always want to get them at restaurants when they have them as an option. However, most veggie burgers contain gluten and soy and junk! Shocking, right? It’s a veggie burger, shouldn’t it be healthy? You would think…
Well these veggie burgers are very healthy – they are simple to make and the ingredients are very clean. I was actually worried as I was coming up with the recipe in my head that they’d be too complicated. I had just come home from vacation and wasn’t in the mood for anything crazy. To my surprise though, they were very easy to make and put together. Yes there are a lot of steps, but nothing complicated at all!
These would be great to make ahead and either freeze to have for a few weeks or refrigerate to eat throughout one week. Any meal that can be made ahead is a plus in my book. 🙂 Plus they are cheap! Although I like meat (and my husband LOVES meat) it is very expensive! But veggies and beans – so cheap! So win win win for these burgers!
Veggie Burgers
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Ingredients
- 6 oz baby bella mushrooms
- 16 oz bag of whole carrots
- 1 – 15 oz can pinto beans
- 1 cup instant brown rice
- 2 tablespoons Ener-g egg replacer whisked with 1/2 cup warm water
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons old bay seasoning or steak seasoning
- 1 teaspoon salt
Instructions
- Pulse the mushrooms in your food processor until they are very small pieces. Dump them into a large bowl.
- Chop your carrots into about 4 pieces each then pulse in your food processor until they are very small pieces. You’re not turning them into a mush but you do want them fine. Dump them into your large bowl.
- Put your carrots and mushrooms into a large saute pan and saute on medium heat for about 10 minutes. You want them to sweat out most of their liquid, so be sure you are stirring throughout cook time to allow water room to evaporate.
- Drain and rinse your pinto beans and pulse up until they are mostly mashed. Some whole pieces of beans are ok. Dump them into your large bowl.
- Whisk together your egg replacer powder with the warm water in a small bowl and set aside.
- Cook your instant rice according to package instructions. Microwave instructions make it even easier.
- After the rice and veggies are done cooking, remove from their heat sources and let cool. They don’t have to be completely cooled, but if they are too hot it makes it hard to form patties.
- In your large bowl mix your cooked veggies, beans and rice. Mix very well, mashing the beans slightly as you mix. Add in your egg replacer egg and seasoning and mix again until combined.
- Spoon onto a parchment lined baking sheet using a large cookie scoop or an ice cream scoop. Once you have them all on the parchment paper push down slightly with your hands and form into the shape of burgers.
- Refrigerate for about 4 hours before cooking any of them. You can continue to store them in the refrigerator for about a week or keep them in your freezer for months. Just be sure to separate the patties with parchment paper so they don’t stick together.
- To cook a patty: Heat about a tablespoon of oil in a non-stick pan over medium heat. Once oil is warm add your patty and cook for about 5 minutes on each side. You’ll have no problem flipping with a spatula. They should brown on the outside, but if they are browning too fast, turn your heat down.
- Enjoy how you would any other burger or enjoy it on top of a salad!