Sometimes people look at my food tastes, and think that I must not be American. I turn down the offer of pizza, I’ve never drank an entire beer or cup of coffee, and I despise the traditional hamburger. Just to make things clear, I do love apple pie, and baseball is my favorite sport (by far) – so I figure I’m okay to stay here in the US.
Even though hamburger is on my “avoid at all costs” list, I do enjoy a good veggie burger! Recently, I found a great recipe that I thought I would pass on. Please note, this recipe contains no added sugars/sweeteners, which makes it different than the typical veggie burger you buy at the store. This is also the BEST veggie burger I have ever tasted!
Ingredients:
1 cup cooked brown rice
1 cup cooked black beans, rinsed and drained
1/4 cup diced tomatoes
1/4 cup diced roasted red peppers
1/4 cup shredded carrots
1 cup cooked and mashed sweet potato
1/4 cup chopped cilantro
1/2 tbsp chili powder
1 tsp ground cumin
3 finely chopped green onions
3 tbsp nutritional yeast
2 cloves of minced garlic
Directions:
Preheat oven to 400 degrees (F). Line baking sheet with parchment paper. Combine all ingredients in large bowl and mix/knead with hands. Form into patties (approximately 4-6, depending on size). Bake for 30-40 mins, flipping over halfway through. They are done when they are browned and slightly crisp.
Serving Ideas: I enjoy this burger over a bed of steam greens (pictured is steamed mustard greens and chard), topped with a light spread of cream cheese, tomatoes and avocado, with a side of quinoa. Others enjoy these prepared with regular hamburger toppings.
NOTE: Contains no wheat or added sugars/sweeteners
Recipe adapted from Engine 2 Diet.
