Homemade Veggie Burgers Recipe: Veggie Burger Recipe: Veggie Burger Video Recipe

 

In this recipe I show you how to make a butterbean veggie burger that is loaded with flavor and protein for those who are vegetarian or for those who just want an alternative to meat once in a while. The recipe can be found below. Enjoy!

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INGREDIENTS:

1 1/2 CUPS OF ALLEN'S BUTTER BEANS 15oz can
1/2 to 1 BROWN ONION CHOPPED FINELY AND FRIED SEPARATELY OR EQUAL AMOUNT OF FRIED SHALLOTS
1/2 TO 3/4 CUP CHOPPED CRIMINI MUSHROOMS FRIED SEPARATELY WITH THE ONIONS
1 1/2 TO 2 TBSP. FINELY CHOPPED CHILLI OR JALAPENO PEPPER FRIED SEPARATELY WITH THE MUSHROOMS AND ONIONS.
2-4 CLOVES OF GARLIC MINCED AND FRIED WITH THE JALAPENO, MUSHROOMS AND ONIONS.
1/2 CUP WALNUTS MINCED UP FINE/ROUGH TO BE ADDED TO BATTER AFTER IT'S MADE OR MIXED NUTS WILL DO.
A HANDFUL OF SHREDDED CHEESE OF YOUR CHOICE FOR THE BEAN BURGER MIX
SOME SESAME SEEDS TO TASTE IS OPTIONAL
1 EGG AND ONE YOLK OF AN EGG
4 SLICES OF MONTEREY JACK ONE FOR EACH BURGER
3-4 OZ BREADCRUMBS
1/2 TSP. CUMIN
1/2 TSP. THYME DRIED
1/2 TSP. DRIED ROSEMARY
1/2 TSP. DRIED OREGANO
SALT AND BLACK PEPPER TO TASTE
ENOUGH FLOUR FOR DREDGING
PITA BREADS OR SOME KIND OF GOURMET ROLL OR FLATBREAD FOR SERVING ON
OPTIONAL: DON'T SERVE ON BREAD MAKE A NICE SPINACH OR BABY LETTUCE SALAD


METHOD:

PEEL AND DICE THE ONION AND GARLIC THEN FRY IN A PAN WITH OIL FOR 3 MINUTES.
DICE UP THE MUSHROOMS AND JALAPENO ADD TO THE PAN TO FRY FOR ANOTHER 2 MINUTES.
NOW ADD IN THE THYME, CUMIN, ROSEMARY, OREGANO, SALT AND BLACK PEPPER.
NOW ADD THIS MIXTURE TO A MEDIUM/LARGE BOWL.
ADD YOUR BUTTER BEANS NOW ALONG WITH THE BREADCRUMBS AND EGG AND MIX ALL TOGETHER
MAKE SURE TO CRUSH UP THE BEANS WELL BUT NOT TO SMOOTH AS YOU WANT SOME TEXTURE IN THIS MIXTURE.
ADD YOUR SHREDDED CHEESE NOW AND MIX IN WELL.
ALLOW  MIXTURE TO STAND FOR 10-15 FOR FLAVORS TO MARRY.
GET SOME FLOUR ON YOUR BOARD.

TAKE HANDFULLS OF THE MIXTURE AND FORM INTO PATTIES USE THE FLOUR TO MAKE IT HANDLE EASIER.
THE FLOUR ON THE OUTSIDE IS A GOOD WAY TO MAKE FOR A GOLDEN CRUST ON THE BURGER.
FRY THE BURGER FOR 2-3 MINUTES ON EACH SIDE IN ENOUGH OIL UNTIL THEY ARE HOT ALL THE WAY THROUGH
AND GOLDEN CRISPY ON THE OUTSIDE.