As I come across veggie burger recipes that look interesting, I clip them and put them in a folder. I was looking through the folder to see if anything different would inspire me.
I have a few go-to burgers, like my easy chickpea patty, and I have a lot of different burgers I will make “someday.” This burger falls into the second category and, after it caught my attention, “someday” came last week.
Unlike many burgers I make which rely on either veggie, bean or grain, this has it all. Thus, I’m calling it my veggie-bean-grain burger. And to pump up the grains in it (it calls for bulgur) I used my awesome Whole Grain Medley mix from Target’s Archer Farms brand, found next to the other grains and beans. This stuff is awesome! And it has a reclosable bag, unless you rip it open below the resealable part. 🙂
This will be added to my rotation. And it’s pretty diverse; if you don’t have the right bean, grain, cheese or veggie, any of that amount can be substituted.
Makes 4-6 burgers
- 1 cup cooked grains
- 1 can (15.5 ounces) beans of your choice
- 1/2 cup Swiss cheese, grated
- 2 medium carrots, grated
- 1 scallion, sliced
- 1 egg
- Salt and pepper to taste
- Oil, to coat the skillet
- Pulse the beans in a food processor.
- Put them in a big bowl with the grains, Swiss cheese, carrots, scallion and egg.
- Season with salt and pepper and mix all together.
- Heat the oil in the skillet over medium heat.
- Make 1/2 cup of the mixture into a tight ball and flatten, making sure not to flatten the edges too thin. (This is how I make veggie burgers that really stay together, learned from many years of experience and countless burgers that fell apart.) Repeat until your skillet is full. I don’t like to overcrowd my skillet and it’s small, so I cook three burgers at a time.
- Cook untill browned and cooked through, about three minutes per side.
- Let cool between paper towels to drain excess oil. Serve when cooled in a bun (or I often use a lettuce wrap) with toppings of your choice.