We know it’s a pretty bold (and somewhat overly confident) statement to call our veggie burger the World’s Best Veggie Burger recipe…but…
Have you tried it yet?
I mean, just look at it…
I have been playing around with this recipe for quite a while…and all the work finally paid off. There is no one ingredient that overpowers. The potato and bulgar serve as the perfect binder.
The pulverized nuts also act as a binder and give such a depth of flavor and texture, too.
The flavor of this veggie burger is spot on and has wonderful depth of taste.
The roasted kidney beans and beets are secret ingredients that help bring it all together.
But why stop there?
Roasted mushrooms with a little layer of balsamic vinegar adds so much flavor.
You won’t believe how great this Veggie Burger recipe is!
Many people have problems when they bring a veggie burger to the grill..it just falls apart. We do not have that problem with ours. Of course, you can easily cook these up in a nice hot skillet, too. And they freeze beautifully. I make a batch, and then we enjoy them for weeks to come.
Blending all the ingredients is fun and the smell is just amazing.
We love using our Philips Indoor Smokeless Grill to cook these incredible veggie burgers.
Watch us show you how awesome it is to use this amazing kitchen tool!
There is no replacement for an authentic juicy hamburger, let’s be clear about that.
But, trust me, this is the best veggie burger you’ll ever try. And the flavor is unmatched.
And go with the chimichuri mayonnaise as the perfect flavor-punch condiment; but to keep it really healthy, substitute Greek yogurt for the mayo…it’s through-the-roof YUM!!! 150% Loon Approved!
Now, make this amazing World’s Best Veggie Burger recipe!
- 2 small yellow potatoes, peeled
- 1 beet, peeled and shredded (a box grater works well)
- 1 15 oz. can red kidney beans, drained
- 8 oz. cremini mushrooms, sliced
- 8 oz. shiitake mushrooms, sliced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 3 tablespoons extra-virgin olive oil (or, as needed)
- 2 tablespoons aged balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1 cup cooked bulgur*
- 1 cup whole tamari almonds (or cashews)*
- 2 large eggs
- 2 tablespoons of Greek yogurt (or mayonnaise)
- ½ cup Panko bread crumbs
- 2 scallions, sliced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon liquid smoke
- Swiss cheese, sliced
- Whole wheat buns, toasted
- Sliced tomatoes, lettuce and red onion, for garnish
- Chimichurri Mayonnaise (you can substitute Greek yogurt for the mayo, if you prefer)
- *Available at many super markets, at specialty stores (ie, Whole Foods) and health food stores
- Boil, steam, or microwave the potatoes until cooked, then roughly chop, and set aside.
- Pre-heat oven to 400 F.
- Line 2 baking sheets with foil. On the first sheet, add the beets on one side, and the beans on the other. Toss them with a little of the EVOO and salt and pepper.
- Place mushrooms on the 2nd baking sheet. Toss with the EVOO, thyme and salt and pepper.
- Place both baking sheets in the oven. Remove the beets/beans after 15 minutes and the mushrooms after 25 minutes.
- Pour the balsamic vinegar over the mushrooms and gently mix with a wooden spoon.
- Meanwhile, cook the bulgar. Follow package instructions. You'll need 1 cup. Set aside.
- Using a large food processor, pulse the nuts until finely chopped.
- Add in the cooked potato and pulse until well incorporated into the nuts.
- Add the beets, beans, mushrooms, bulgar, eggs, yogurt, bread crumbs, scallions, garlic, paprika, liquid smoke, ½ teaspoon salt and pepper, to taste.
- Pulse until mostly smooth, but still a few mushroom pieces are visible.
- Place in a bowl, cover with plastic wrap, and put in fridge for an hour to firm up.
- Remove from fridge and form patties.
- Cook on a hot grill, or in a medium-high hot skillet, until slightly browned (about 4 minutes per side)
- Top with Swiss cheese until just melted.
- Toast the buns and serve garnished with tomatoes, lettuce, red onion and Chimichurri Mayo.