World's Best Veggie Burger

Course: lunch, Sandwich

Cuisine: Healthy

Prep Time: 40

Cook Time: 10

Chilling time: 1

Total Time: 1 50

Servings: people

Calories: 279kcal

Author: Kris Longwell

I can honestly say this is the World's Best Veggie Burger! I wouldn't say it if it wasn't true! It takes a little effort, but most really good things do. But you'll have enough to freeze and enjoy for weeks. Amazing!

Print Recipe

Equipment

Grill or Cast Iron Skillet

Ingredients

2 small potatoes yellow, peeled
1 medium beet about the size of an egg, 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 tablespoon extra-virgin olive oil or, as needed
2 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
1 cup bulgur cooked
1 cup tamari almonds or cashews*
2 large eggs
2 tablespoon Greek yogurt or mayonnaise
¾ 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

Instructions

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 and lightly spray with cooking oil. 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 to 6 minutes per side, depending on size of patties)
Top with Swiss cheese until just melted.
Toast the buns and serve garnished with tomatoes, lettuce, red onion and Chimichurri Mayo.

Video

Notes

Although these veggie burgers resemble real hamburgers, the texture is slightly different. The burgers are 'wetter' than meat burgers. Therefore, we find that cooking them on the grill in a gill pan, or a cast iron skillet will ensure they stay together in a patty shape. They also will firm up as they cook.

Nutrition