Veggie and Bean “Burgers”
I have mixed feelings about calling them veggie or bean “burgers”. Maybe call them patties? They are pretty tasty, whatever you call them, but they aren’t really meant to be an imitation burger. They are just a tasty way to enjoy beans and rice!! I started with a basic bean “burger” recipe then made the veggie variation below by adding grated raw veggies to the mix and some extra bread crumbs to hold it all together. They are best when browned and crispy on the outside. The middle with be tender and moist.
Basic Bean “Burgers”
2 c. cooked beans, drained and mashed, I used pinto beans, but use what you like
1 c. cooked rice
1 medium onion, chopped
2 eggs or egg substitute
1/2 c. breadcrumbs, plus extra for coating
salt and pepper to taste
oil for frying
Combine all ingredients, except oil, in a bowl and mix well. Add more breadcrumbs, if needed, to make the mixture thick enough to shape into patties. Shape into patties and roll in extra crumbs. Heat small amount of oil in skillet and cook until browned on both sides and cooked through. Makes 6-8, depending on the size.
Variations: Just start with the recipe above
Chili Bean : Use kidney beans or black beans and season with chili powder and oregano, maybe even cilantro. You can also roll them in cornmeal, rather than the breadcrumbs. Top with salsa.
Veggie : Add 1 or 2 grated carrots, 1 chopped and seeded sweet pepper and 2 ribs of celery, minced. You’ll likely need extra breadcrumbs. Add some herbs for extra flavor or some hot sauce.
Taco Bean : Use pinto beans or kidney beans, season with taco seasoning and add a small can of diced green chilies, drained. You can also add minced black olives, if you like. Mix flour and cornmeal together for coating.
Mushroom: Add 1 c. fine chopped fresh mushrooms that have been sautéed a little and drained. Increase bread crumbs a little and season with parsley and basil.
The variations are really endless. Use your imagination and what is on hand. I like to use cooked lentils, too. Just make sure to finely dice any vegetable so that they will mix well and keep the patties from falling apart. To test seasonings either taste before you add the eggs, or cook a small amount if the eggs are already in.
Bean and Veggie “Burgers”
We made these in a vegetarian cooking class last night. I have mixed feelings about calling them veggie or bean “burgers”. We started with a basic bean “burger” recipe then made the veggie variation below by adding grated raw veggies to the mix and some extra bread crumbs to hold it all together. They are best when browned and crispy on the outside. The middle with be tender and moist.
Basic Bean “Burgers”
2 c. cooked beans, drained and mashed
1 c. cooked rice
1 medium onion, chopped
2 eggs or egg substitute
1/2 c. breadcrumbs, plus extra for coating
salt and pepper to taste
oil for frying
Combine all ingredients, except oil, in a bowl and mix well. Add more breadcrumbs, if needed, to make the mixture thick enough to shape into patties. Shape into patties and roll in extra crumbs. Heat small amount of oil in skillet and cook until browned on both sides and cooked through. Makes 6-8, depending on the size.
Variations: Just start with the recipe above
Chili Bean : Use kidney beans or black beans and season with chili powder and oregano, maybe even cilantro. You can also roll them in cornmeal, rather than the breadcrumbs. Top with salsa.
Veggie : Add 1 or 2 grated carrots, 1 chopped and seeded sweet pepper and 2 ribs of celery, minced. You’ll likely need extra breadcrumbs. Add some herbs for extra flavor or some hot sauce.
Taco Bean : Use pinto beans or kidney beans, season with taco seasoning and add a small can of diced green chilies, drained. You can also add minced black olives, if you like. Mix flour and cornmeal together for coating.
Mushroom: Add 1 c. fine chopped fresh mushrooms that have been sautéed a little and drained. Increase bread crumbs a little and season with parsley and basil.
The variations are really endless. Use your imagination and what is on hand. I like to use cooked lentils, too. Just make sure to finely dice any vegetable so that they will mix well and keep the patties from falling apart. To test seasonings either taste before you add the eggs, or cook a small amount if the eggs are already in.
Bean and Veggie Patties
Bean and Veggie Patty
We made these in a vegetarian cooking class the other night. I mentioned that I hate calling them veggie or bean “burgers”. For me a burger is always going to mean meat. One of the ladies in class suggested calling them veggie or bean patties. I like that a lot better. Whatever you call them they do taste pretty good. I started with a basic bean “burger” recipe them added grated raw veggies to the mix and some extra bread crumbs to hold it all together. They are best when browned and crispy on the outside. The middle with be tender and moist.
Basic Bean Patties
2 c. cooked beans, drained and mashed
1 c. cooked rice
1 medium onion, chopped
2 eggs or egg substitute
1/2 c. breadcrumbs, plus extra for coating
salt and pepper to taste
oil for frying
Combine all ingredients, except oil, in a bowl and mix well. Add more breadcrumbs, if needed, to make the mixture thick enough to shape into patties. Shape into patties and roll in extra crumbs. Heat small amount of oil in skillet and cook until browned on both sides and cooked through. Makes 6-8, depending on the size.
Variations: Just start with the recipe above
Chili Bean : Use kidney beans or black beans and season with chili powder and oregano, maybe even cilantro. You can also roll them in cornmeal, rather than the breadcrumbs. Top with salsa.
Veggie : Add 1 or 2 grated carrots, 1 chopped and seeded sweet pepper and 2 ribs of celery, minced. You’ll likely need extra breadcrumbs. Add some herbs for extra flavor or some hot sauce.
Taco Bean : Use pinto beans or kidney beans, season with taco seasoning and add a small can of diced green chilies, drained. You can also add minced black olives, if you like. Mix flour and cornmeal together for coating.
Mushroom: Add 1 c. fine chopped fresh mushrooms that have been sautéed a little and drained. Increase bread crumbs a little and season with parsley and basil.
The variations are really endless. Use your imagination and what is on hand. I like to use cooked lentils, too. Just make sure to finely dice any vegetable so that they will mix well and keep the patties from falling apart. To test seasonings either taste before you add the eggs, or cook a small amount if the eggs are already in.
