Easy Homemade Veggie Burgers
Author: 
Recipe type: Veggie Burger
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Burgers
  • 14 oz can of black beans, rinsed and drained
  • ⅓ cup chopped Vidalia onion
  • 1 cups cubed zucchini (I chose to leave skin on)
  • 3 TBS garlic paste (or 2 cloves garlic minced)
  • 1 TBS ginger paste (or 1 TBS fresh ginger minced)
  • 1 package VeeTee rice (9.9 oz package...roughly 2 cups cooked)
  • ½ cup shredded Parmesan cheese
  • 1 egg plus 1 yolk, beaten
  • Splash of Worcestershire
  • ¼ cup flour (or ½ cup Panko)
  • Burger Assembly
  • Rolls
  • Burger
  • Onion Rings
  • Sriracha Mayo (see notes)
  • Charred Brussel Sprouts
Instructions
  1. In a mixing bowl, mash your beans a bit with a potato masher. 4 mashes should do it. You want them a bit mushy but some can still be halved or whole.
  2. Add the onions, zucchini, garlic, ginger, rice, Parmesan cheese, egg, Worcestershire sauce, salt, and pepper. Mix together.
  3. Sprinkle in flour (or Panko) and mix until combined.
  4. Allow mixture to chill for 30 minutes and then form into patties, pressing down firmly to shape them.If they do not hold their shape, add a little more flour/Panko.
  5. Make the Sriracha Mayo by combining mayo and Sriracha in a small bowl until you get the flavor you desire. The more Sriracha, the spicer. Set aside.
  6. Prep your Brussels Sprouts by pulling apart about a dozen or so. I used 3 Brussels per burger. When ready to saute, simply add a small amount of oil (1/2 TBS-1 TBS depending on how many you are cooking) to a saute pan or small pot. Once oil is hot, carefully toss in leaves, season with salt and pepper and keep stirring them around until they begin to char. Remove from pan.
  7. When ready to cook Veggie Burgers, heat (medium heat) just enough oil in a non-stick pan to give it a very thin layer. Once hot, gently add your burgers, giving them each space as you would a homemade crabcake. Allow them to cook for 2-2½ minutes per side, forming a nice golden brown crust, flip gently.
  8. Heat the oven to bake your onion rings according to package directions or make your own onion rings or frizzled onions.
  9. If you want to toast your roll/bun do so for a few minutes in the oven Just before serving.
  10. Assemble burgers and enjoy!
Notes
I freeze these raw by placing them on a baking sheet for an hour in my freezer, then I individually bag them for when the mood strikes. They really cook up well after they have been frozen. I let them thaw at room temp for about 45 minutes.

Do you need all the bells and whistles of this burger?? No, you can eat these Homemade veggie Burgers plain, BUT man is it good all together! If bread is an issue, saute Brussels and serve the burger over those with a dollop of Sriracha Mayo.

Feel free to substitute Monterey Jack cheese or Pepperjack cheese for the Parmesan.

I have made these without flour (or Panko) and they did cook up well, however a piece or two did break off of a couple. Which is why I decided to add flour to mine in the end. I liked the flour the best. Nice and moist!
Recipe by Souffle Bombay at https://soufflebombay.com/homemade-veggie-burgers/