Southwest Veggie Burgers
February 24, 2012 § 4 Comments
J: While Erik and I do enjoy a good meat-burger every now and then, we are both trying to eat more vegetarian, for the health benefits as well as for the expense. So, when we want to make burgers, we often turn to veggie burger recipes instead to get our fix. This burger recipe is one we came up with, inspired by the ingredient list on a box of MorningStar Farms southwest veggie burgers. We loved the burgers so much, looked at the ingredient list, and realized, hey — there’s nothing crazy in here. We could make these! So, we did.
These were crazy good. Neither of us missed the meat at all, and I am sure we will be going back to this recipe whenever we’re craving burgers.
Veggie Burgers (recipe makes 6-8 burgers)
3/4 c wild rice (dry)
1/2 large yellow onion, diced small
3 cloves garlic, minced
1/3 – 1/2 serrano pepper, minced
1 small/medium tomato, diced small
3/4 c corn (fresh or frozen, whatever you have access to)
1 14oz can of black beans, rinsed
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 – 2 tsp salt (or to taste)
Black pepper, to taste
1/4 – 1/2 c flour, oats, or breadcrumbs, depending how wet your mixture is
Despite the long-ish recipe list, this is quite simple, really! Start off by putting your rice in water and getting that on the stove to cook, since it takes the longest. You can also cook the rice ahead of time — using precooked/cold rice won’t hurt the recipe at all.
Next, chop up all your veggies. If you are using frozen corn, as we did (since it was the dead of winter when we made this), you don’t have to cook it — we just threw it in frozen and it got cooked along with the rest of the burger.
And now comes the mix-it-all-together part! Hopefully your rice is done by now — if not, wait patiently. When it is cooked through, transfer it to a heatproof bowl and stir it gently for a couple minutes so that it releases some of its heat. Then add all the veggies, the can of beans, and all the spices, including salt and pepper. Stir thoroughly, and throw in the eggs so that the mixture coheres.
If you feel that the mixture is a bit too wet to work with, add some flour, oats, or breadcrumbs (whatever you have on hand and/or prefer) until it gets to a good consistency.
Heat up some oil in a large nonstick pan over medium-high heat, and form the mixture into patties. We got about 6 burgers out of this, and I wouldn’t go for fewer than that — the bigger the patties were, the more likely they were to fall apart, so in this case smaller is better. They are also really hearty, so you don’t need a whole lot!
Place as many burgers as will fit into your pan (we could get 4) and cook for about 5 minutes per side. You’re going for a nice brown crispy outside, so when you get that, flip to the other side and cook for another 5 minutes or so.
Serve with buns or, as we did (to stick with the southwest theme), with tortillas, as well as any other accoutrements you want!