Meatless Monday: Veggie-bean-grain burgers

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.

Veggie-bean-grain burger

Makes 4-6 burgers

Ingredients

  • 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

Directions

  1. Pulse the beans in a food processor.
  2. Put them in a big bowl with the grains, Swiss cheese, carrots, scallion and egg.
  3. Season with salt and pepper and mix all together.
  4. Heat the oil in the skillet over medium heat.
  5. 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.
  6. Cook untill browned and cooked through, about three minutes per side.
  7. 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.

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