Tuesday, December 27, 2011

Veggie Burgers

Back by popular demand!!

I really didn't mean to take a month off from posting. Once you stop, it's hard to get back into it- how can I explain my absence? I won't, I'll just try to keep up with it! I did not, however, stop cooking during my month off. I have a backlog of recipes to post from the past month. Some really, really good recipes actually.

I hope everyone had a great Christmas. I recieved some amazing presents that I can't wait to test out! Including...

An ice cream maker.
A donut pan.
A new cookie pan.
A mandonline slicer.
Calphalon cookware.

And a few other things: spice mixes, a mini wisk, Dunkin Donuts coffee, and an Ove Glove. Needless to say, I'm pretty excited :)

Also, you may be thinking- an ice cream maker? a donut pan? Those don't sound very healthy. But they will be! I'm going to be getting back on my no-processed-sugar routine that has been pretty lax the past month or so. With the exception of the occasional meal out (I just may have a birthday reservation at one of the best restaurants in DC!) I'll be sticking to small amounts of honey and maple sugar for sweeteners. And, I think white whole wheat donuts sound good!

So here is a recipe that I've worked on over the past month. I enjoy bean burgers, but I've always liked veggie burgers made with rice. This recipe with brown rice is amazing and has a hearty, nutty taste and chewy texture. That said, it does not taste like meat. If you want to eat something that tastes like meat, why not eat meat? These taste like veggie burgers, and that's a good thing!

Veggie Burgers


Ingredients (serves 4)
1 teaspoon + 2 tablespoons olive oil
1 pepper, diced
1 onion, diced
3 cloves garlic, diced
2 cups mushrooms, chopped
1 egg
1 cup cooked cannelloni beans (or canned, rinsed and drained)
½ cup sunflower seeds
1 teaspoon each chili powder, cumin and oregano
salt and pepper, to taste
1 cup cooked brown rice
  1. Preheat oven to 350F.
  2. Sauté onion and pepper in 1 teaspoon of olive oil over medium heat for about 5-6 minutes until soft.
  3. Add garlic and chopped mushrooms and sauté another 2 minutes. Remove from heat and allow to cool about 10 minutes.
  4. Add veggies into your food processor along with the cannelloni beans, sunflower seeds, egg, chili powder, cumin, oregano, salt and pepper.
  5. Process until just mixed. Drop mixture into a bowl with rice and mix well.
  6. Spoon out burger-sized portions and cook for two minutes per side in olive oil over medium high heat. Give yourself plenty of room for flipping! (Note: The mixture will be very sticky, so make sure your hands are wet when forming the burgers.)
  7. Transfer to a baking sheet and bake at 350F for 24 minutes, flipping halfway through.
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