Tag Archive: Veggie Burgers


What’s even more fun that cooking?  Cooking with friends!!  Jeannine came over today for a to make veggie burgers.  We shared ingredients.  We shared thoughts on future variations.  We chopped.  We seasoned.  We ground.  It was fun!

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I cooked up some brown rice with wild rice mixture.  I seasoned it with garlic and salt while it cooked in the rice cooker.

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I gathered the ingredients, condiments, and seasonings, so it was all laid out.

Jeannine did the same.

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It all gets combined in a big container.

 

It then gets run through a meat grinder to make it the right consistency to make into burgers and meatballs.  I taste some of the rice to make sure it’s seasoned well enough.  If it tastes good raw, it will taste amazing cooked!

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Amazing how much it looks like meat, right?

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I put this in the fridge until tomorrow, when I make the burgers and meatballs.  I use an ice cream scoop for uniformity of size.  It keeps up to a week with no problem.

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As usual, I did a double batch.  This makes 8 burgers and approximately 16-18 meatballs.

6 c. oatmeal

3-4 c. cooked rice

1 large can black beans, drained and rinsed.

1 c. matchstick carrots

1 c. cubed cooked beets

1/2 c. riced cauliflower

2 Tbsp. balsamic glaze

2 Tbsp. balsamic vinaigrette dressing

1 Tbsp. spicy mustard

1 Tbsp. coriander lime seasoning

1 Tbsp. sriracha

Combine all ingredients.  Taste the mixture to see if the seasoning is sufficient (I tend to underseason).

Run through the meat grinder, and refrigerate for at least 1 hour.

Form into burgers or meatballs at least 8 hours before use.

I store them in the fridge on a baking sheet sprayed with coconut oil, covered with plastic wrap until use.

Bake at 400F for 15-25 minutes.  I brush the tops with oil to make them get a little more golden.

I bake the meatballs ahead too, at the same time I’m cooking the burgers, and then the night we are having them, re-bake them in a sauce.

 

 

 

 

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I again made a batch of veggie burgers and veggie meatballs in anticipation of Molly and Lein coming for a visit.  We had the meatballs in General Tso sauce over vegetable fried rice/quinoa.  Adding kimchi and/or banh mi veggies on top gave it a nice crunchy fresh texture.

Gen Tso Meatballs

The veggie burgers and meatballs are quite a bit of work, I’ll admit, but well worth the effort!  This is a double recipe to make two night’s meals of either burgers or meatballs.  I more or less doubled the original recipe I found.  The variations are endless, but basically, I use a grain (rice or rice mixture), oatmeal, beans, beets, celery, carrots, mushrooms, onion, and then a liquid, like the balsamic glaze and vinaigrette last time.  This time, I had some beet chutney on hand, and that served as the liquid.  This is the variation I tried this time.  Remember – this is a big batch – enough for 2 meals.

Something interesting I learned at Chef Jean-Pierre’s cooking school.  He asked “how do you know what size to dice something if the recipe doesn’t specify?”  The answer – it depends on how long your cooking time is.  The longer it will cook, the larger the pieces so they don’t disintegrate.  Which makes perfect sense.  The veggies in this recipe are going through a meat grinder.  I used a medium dice on the onion and celery.

6 cups cooked brown rice/wild rice mixture (I can’t wait to try other grains!)
1 cup packed oatmeal
1 can black beans (I will soon be trying this with Cannilini)
4 tablespoons chopped parsley
1/2 cups diced onions
1 small can cubed beets
1 cup julienned carrots
1/2 cup diced celery
1/2 cup button mushrooms cut in 1/4 -inch slices
1 tablespoon garlic
1 small jar beet chutney  (The original recipe called for sweet soy sauce)
1 tablespoon Dijon mustard

1. Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
2. Run ingredients through a meat grinder. Refrigerate mixture for 1 hour.
3. Portion into patties or balls, shaping them how you will be baking them on a baking sheet lined with foil and brushed with olive oil in the fridge and refrigerate at least overnight. I used my standard ice cream scoop.  (I’ve kept them up to 5 days and they were still delicious).  This keeps the burgers from falling apart. (Patties must never get above 40 F or they will fall apart.)  If you don’t have an extra fridge like I do, you might want to put them in a tupperware with waxed paper between layers.

Bake in 400F oven 40 minutes for the burgers, 25 for the meatballs, if you are going to bake them a second time with a sauce, like I do.

I used a bottled sauce (Fusia brand), which was surprisingly low in sodium and  delicious.

After the meatballs are baked, I placed a little of the sauce in the bottom of a 13 x 9 baking dish sprayed with coconut oil, and then topped them with the rest of the sauce.  I then baked them for another 15 minutes

The fried rice was actually rice cooked in a rice cooker that I tossed with some stir fried broccoli slaw.  No egg this time.

 

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