If you’re a vegan like me, you probably eat a lot of rice and beans, or generally more grains and legumes. If you’re even more like me, you like cooking big meals and end up with lots of leftovers. I discovered a simple way to use these common leftovers that I kept finding in my kitchen – blend them and make veggie burgers! The first time I tried this, I was totally amazed with how well the burgers held together, how great they tasted and how endless the possibilities are. I also have a variety of different burger combinations in my freezer because yes, they freeze well too!
The general ingredients are pretty straightforward – legume of your choice, grain of your choice, and breadcrumbs. Below are two recipes that I made using such leftovers, but don’t be afraid to get creative with the ingredients and flavors you use! Some of these recipes could also be modified and blended to make burgers such as Cilantro, Lime and Black Bean Rice and White Bean Wild Rice Hash.
Black Beans and Brown Rice Burger
Servings: 5 burgers
- 15 oz black beans (drained and rinsed)
- 1 tablespoon coconut oil
- 1 celery stalk, chopped
- ¼ cup onion, chopped
- 2 teaspoon turmeric powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon ponzu
- salt to taste
- 1 cup cooked brown rice (seasoned to taste)
- 1 tablespoon garlic powder
- 1 teaspoon thyme
- ½ cup breadcrumbs
Step 1 : Heat 1 tablespoon oil in a small pan over medium heat. Stir in the celery and onion and cook thoroughly, about five minutes. Stir in turmeric powder, cayenne pepper, ponzu and black beans. Add salt to taste. Cook for 2 minutes. Use a potato masher to mash the beans until they are broken down. Set aside to cool.
Step 2: Place rice in a food processor and pulse on high for two minutes.
Step 3: Preheat oven to 400 degrees. Combine the rice, one cup of the bean mixture, breadcrumbs, garlic, and thyme in a large bowl. Kneed with your hands to make sure everything is mixed together. Taste and salt as necessary. Place the mixture in the refrigerator until cool.
Step 4: Form patties with the burger mixture, place them on an oiled baking tray and bake for 35 minutes (turning half way through).
- 1 cup dried brown lentils
- 2 1/2 cups vegetable broth
- 2 cups collards (stems removed and cut into bite sized pieces)
- 1 tablespoon garlic and ginger
- 1 cup chopped onions
- 1/4 teaspoon celery powder
- 2 tablespoon soy sauce
- 3/4 cup rolled oats (ground into a powder)
- 3/4 cup breadcrumbs
Step 1: Rinse the lentils and place them in a pot with 2 cups of broth. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Stir often and add more water when necessary. When the lentils seem almost done but still a little firm, mix in the collards, 1 tablespoon soy sauce, garlic/ginger, onions and celery powder. Cover and simmer until the collards are fully cooked, about 10 minutes. Once cool, place in the fridge.
Step 2: When you’re ready to make your burgers, place the oats into a food processor and process into a fine powder. Place the oats into a mixing bowl. Next, put the lentils in a food processor and blend until the lentils and collards are just blended and add them into the mixing bowl. Mix in 1 tablespoon soy sauce and breadcrumbs. Kneed with your hands to make sure everything is mixed together. Place the mixture in the refrigerator until cool.
Step 3: Form patties with the burger mixture, place them on an oiled baking tray and bake for 35 minutes (turning half way through).
Now you have your own veggie burgers, ready to enjoy whenever you like, all in just a few simple steps. Enjoy!
Image Source: Serda Ozbenian