So I’ve got beef with veggie burgers… (sorry, I couldn’t not)
You can buy them frozen, in mysteriously uniform hockey pucks, riddled with more fillers than actual taste.
OR you can embark on the joyful adventure of making your own. Most popular veggie burger recipes are packed with everything but the kitchen sink: 3 types of beans, grains, toasted nuts and seeds, and a lengthy spice mix.
Clear your evening folks, you’re making patties.
I’ve done that a couple times…but something about overcomplicating a quintessentially-simple food item seemed backwards to me. If you wanted to break a sweat juggling 3 pots on the stove before a casual BBQ meal, you probably wouldn’t make burgers right?
These ^^^^ rich and meaty suckers will come through for you on a hot spring day when the burger craving hits.
Rich, meaty and mushroom-y with a hit of smoky BBQ sauce to make them fresh-off-the-grill satisfying. The ingredient list is minimal, yes, but the flavour is hella max.
Spoon them with some caramelized onions (if you’re all Ina Garten and have them on hand), a dollop of mayo and extra BBQ sauce. Or heck, put mustard and relish on that thing, I don’t know how you like your burgers.
But definitely, definitely put them between two buns and eat them in the blazing sun with a generous side of baked french fries.
- 1 1/4 cup cooked brown rice
- 2 cup portobello mushrooms, small diced, stems removed
- 1/2 yellow onion, small diced
- 1 tbsp chia seed
- 3 tbsp walnuts
- 1 heaping tbsp quick oats
- 2-3 tbsp your favourite BBQ sauce + more for topping
- 1 tbsp (10 ml) tamari
- 1/2 tsp ground cumin
- Preheat oven to 450 F.
- In a large pan over medium high heat, heat 1 tbsp of oil. When the oil is hot, add the onions and mushrooms. Cook for 5-7, until they are golden brown and glistening.
- Meanwhile, in a food processor add the oats, chia seeds and walnuts and pulse for 10 seconds to make a rough flour. Add the brown rice, cooked mushrooms and onions, the BBQ sauce, tamari, cumin and salt and pepper. Pulse about 12-15 times until the mixture starts to clump together. Taste and add more BBQ sauce, salt or cumin if you like it more salty or spicy.
- Use damp hands to form 4 equal sized burgers and place on a parchment lined baking sheet. Mixture will be wet but not difficult to form.
- Bake for 24-27 min, until the burgers have crisped up nicely on the outside.
- Serve right away with your favourite burger toppings. I recommend caramelized onions, mayo and BBQ sauce (but do your thing)