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Veggie Burgers

After watching a very interesting documentary recommended by a friend (The Game Changers), my carnivorous boys are finally willing to eat less meat. A huge “game changer” for our family, and a switch I have been gently nudging them in for years. We may never be vegan or give up all meat protein entirely, but this is definitely better for our bodies, the planet, and our budget. This is such a fulfilling burger recipe, and while it is way more involved than a regular beef burger, if you plan ahead you can use ingredients from a night or 2 before or plan to save some rice or roasted vegetables for lunch or dinner the next day.

I made these for Father’s Day, and everyone loved them–and they were not sparing my feelings. We all thought they were tasty, filling, and we really did not miss the meat. Having the right mindset helps–don’t plan on that meat flavor and you wont miss it. You can’t go in thinking these are a replacement for a burger, they are a totally different meal, in burger form.

Anyway, I highly recommend the movie and the burgers. Enjoy!


Veggie burgers that are totally worth the effort

Burgers that are gluten free and packed with healthy ingredients! Great alternative to meat.

Prep Time1 hr

Cook Time13 mins

Course: Dinner, Grill, Main Course

Keyword: Bean burgers, Gluten Free Veggie Burgers, Meatless burgers, Sweet potato burgers, Vegetarian, Vegetarian Burgers, Veggie Burgers

Servings: 6 people

Ingredients

  1. 1 cup Cooked short grain brown rice

  2. 1 cup Gluten free panko breadcrumbs (I use Aleia's)

  3. 1/2 onion

  4. 1 clove garlic

  5. 1 can black beans

  6. 1 carrot

  7. 1/2 whole sweet potato

  8. 1 egg

  9. 1 tsp Siracha sauce ( you can use up to 1 tbsp if you like it spicier). Franks Red Hot works well too.

  10. 1/2 tsp salt

  11. 1/4 tsp pepper

  12. 1 tsp chili powder or cayenne pepper

  13. 1 tsp cumin

  14. 1 tsp paprika

  15. 1 tsp honey or sugar

  16. Add your favorite burger toppings. These are delicious with spicy jack cheese, sprouts and avocado on grilled gluten free buns, or brioche for those that eat gluten

Instructions


Cook the rice as directed. Brown rice takes about 45 minutes, so you can make this while preparing your other ingredients. Cool to room temp. (Can be made ahead.)


Chop carrot and sweet potato into 1" pieces and boil until soft. Boil about 15 minutes or until fork tender. You can also use different leftover cooked/roasted vegetables in place of the carrot and or sweet potato such as mushrooms, cauliflower, or squash. Set aside to cool.


Drain canned beans and rinse. Mash with a large fork or potato masher or in a or mini chopper, leaving some whole beans. Do not puree or over mash–you want a hearty texture but not too mushy.


Finely dice onions and garlic.


Once carrots and sweet potato have cooled slightly, finely dice these. You want tiny pieces, no big chunks.


Combine all ingredients until well mixed.


Form into large patties. You should get 6 patties out of the mixture.


Heat your grill to high, and grill patties, about 6-8 minutes per side until they are well done and have grill marks. You can also use 1 tbsp of olive oil and grill these on an indoor skillet or cast iron griddle.

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