Don’t touch that dial—that’s a genuine veggie burger! Contrary to popular belief, it’s not all beef, all the time at the Drummond Ranch. “I gosh darn love a good meatless burger,” Ree Drummond says, and her black bean burger is one of the best out there. But what if beans aren’t your thing? That’s where this bean-less beauty comes in! While it’s hard to beat a classic hamburger, this veggie and grain-packed patty is shockingly satisfying thanks to a handful of super-flavorful ingredients.
What vegetables are in a veggie burger?
This meatless marvel is loaded with vegetables and grains for the perfect balance of flavor and texture. One major player is mushrooms—they’re sautéed until nice and tender with garlic and a lot of spices so they’re super flavorful. There’s also a brown rice or quinoa for heft, grated sweet potato for a subtle sweetness, green onions for fresh flavor, smoked almonds for crunch, and pureed chickpeas to hold it all together.
How do you cook veggie burgers?
The best way to cook veggie burgers is to sear them in a skillet with a little bit of olive oil. These patties hold together nicely, but they aren’t as dense as a classic beef patty, so turn them gently to help them hold their burger shape.
Are veggie burgers healthy?
This one is healthy! The only fat comes from heart-healthy olive oil, and its packed with vitamins, minerals, and fiber from all of the vegetables and grains. You can use speedy packets of pre-cooked brown rice or quinoa that microwave in minutes. (The Seeds Of Change quinoa-brown rice blend is one of our favorites.)
What toppings are good on a veggie burger?
It’s a veggie burger, so avocado is kinda required, right? Other than that, think about adding crunchy toppings. Thinly sliced red onions and crunchy lettuce are a nice counterpoint to the tender patty. Toasting the bun is also a big plus!
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For the Veggie Burgers:
olive oil, divided
baby portobello mushrooms, stemmed and quartered
ground black pepper
15.5-oz. can chickpeas, drained and rinsed
reduced-sodium soy sauce
chopped smoked almonds
cooked brown rice or quinoa
grated sweet potato (from 1 medium peeled potato)
finely grated parmesan cheese
chopped green onion
slices sharp cheddar cheese (optional)
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- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the mushrooms to the pan, and sprinkle with the salt. Cook, stirring occasionally, until the mushrooms are tender, 7 to 9 minutes. Add garlic, cumin, paprika, and pepper to the pan. Cook, gently stirring occasionally, until the garlic is toasted, about 3 minutes. Remove from the heat and let cool slightly.
- Add the drained chickpeas, soy sauce, and 1 tablespoon of olive oil to the work bowl of a food processor. Process until smooth, about 1 minute. Transfer to a large bowl and set aside. Layer the mushroom mixture, almonds, and rice or quinoa in the food processor; pulse until mushrooms are finely chopped and mixture is mostly combined, about 15 times.
- Transfer the mushroom mixture to the large bowl with the blended chickpeas; add the sweet potato, breadcrumbs, parmesan, and green onion. Using a rubber spatula, fold all the ingredients together until combined.
- Shape the mixture into 8 equal patties, about 3/4 cup each. Place on a parchment paper-lined platter or baking sheet and refrigerate 1 hour.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add 4 burgers to the pan; cook until golden brown on both sides, about 3 minutes per side. Transfer burgers to a tray or platter and top with cheese, if you like. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining burgers.
- Spread Thousand Island dressing on the bottom buns, then layer with lettuce, burger patties, avocado, and onion. Spread more dressing on the bun tops and place on top of the burgers. Serve immediately.
To make these burgers ahead of time, cover and refrigerate as directed in Step 4 for up to 2 days, or freeze up to 1 month.
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