I made hundreds of veggie burgers while I was testing my cookbook Vegan Under Pressure. I am still inspired to make burgers from whatever I have cooked and is hanging out in my refrigerator or freezer- begging for a new incarnation.
My latest burger – Red Rice, Chickpea and Cauliflower Burgers doesn’t look as good as the Sweet Potato Hemp Burger, (not only because that one has a professional photo but it’s just a prettier burger) but it, too, was very tasty.
I realize that we eat with our eyes but my tummy was screaming, food, glorious food…feed me now, please. So I whipped up this burger. You can use quinoa instead of rice or black rice in place of red. Use any type of bean and another firm but cooked vegetable (or more than one veggie instead of only cauliflower). Season to taste.
I served one burger on top of a big salad which contained arugula, 2 types of lettuce, avocado, hemp seeds and onion. Add tomatoes, I did right after I put the burger on, but I was so hungry that another photo just didn’t happen. I drizzled the salad with ume vinegar which is a bit salty. All I can say is yum…
One of my recipe testers liked her burgers crumbled on top of soup. I often like to wrap the burger in corn tortillas. How do you like to serve your burgers?
 Veggie Burger |
 Out of the Oven |
 Added to my Salad |
Add the onion, garlic and parsley to a food processor and process briefly to chop the onions. Add the remaining ingredients and process by pulsing 8 to 12 times until the mixture gets cohesive. Blend in the ground seeds, if using.
Heat the oven to 400 degrees F.
Use parchment on a baking sheet. Spray with oil spray or use as is. Remove the contents of the food processor to a bowl and let sit for 3 to 5 minutes if you added the ground seeds. With wet hands shape the mixture into 4 patties, about 3 to 4 inches in diameter. Place on the prepared baking sheet.
Bake for 15 minutes on one side. Remove the sheet from the oven, carefully turn the burgers over and bake 10 minutes more. Let cool for a few minutes before eating.
Ingredients
- 1 large slice onion to equal about ½ cup chopped
- 2 to 3 garlic cloves
- Handful of Italian parsley or basil leaves
- 1 to 2 teaspoons Italian or Tuscan seasoning (I like Engage Organics or Mountain Rose Herbs)
- ½ cup packed plus another ¼ to ½ cup cooked red rice
- 1 cup cooked garbanzo beans
- ½ cup cooked cauliflower florets (pressure cooked on low for 3 minutes with quick release or 2 minutes on high with quick release)
- 1 teaspoon Bragg liquid aminos
- 1 to 2 tablespoons ground flax or chia seed, optional
Instructions
- Add the onion, garlic and parsley to a food processor and process briefly to chop the onions. Add the remaining ingredients and process by pulsing 8 to 12 times until the mixture gets cohesive. Blend in the ground seeds, if using.
- Heat the oven to 400 degrees F.
- Use parchment on a baking sheet. Spray with oil spray or use as is. Remove the contents of the food processor to a bowl and let sit for 3 to 5 minutes if you added the ground seeds. With wet hands shape the mixture into 4 patties, about 3 to 4 inches in diameter. Place on the prepared baking sheet.
- Bake for 15 minutes on one side. Remove the sheet from the oven, carefully turn the burgers over and bake 10 minutes more. Let cool for a few minutes before eating.
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