VEGGIE BURGER

 

VEGGIE BURGER



INGREDIENTS

FOR BURGER PATTIES

8 ounces (225 grams) mushrooms

1 medium carrot

1 1/2 cups (85 grams) broccoli florets

1/4 medium onion

2 medium garlic cloves

2 tablespoons (30 grams) oil such as olive oil, avocado oil, or grapeseed, plus more for cooking

1 teaspoon smoked paprika

1 teaspoon chili powder

3/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 (15-ounce) can of black beans, drained and rinsed

1/3 cup (35 grams) walnut halves (about 14 halves)

2 cups packed (85 grams) spinach leaves

Handful tender fresh herbs like chives, parsley, or cilantro (optional)

1/2 cup (35 grams) panko breadcrumbs or uses homemade breadcrumbs

2 large eggs

1 tablespoon (15 grams) tomato paste

3/4 cup (115 grams) cooked brown rice

Bread rolls, lettuce, tomato, cheese, and favorite burger sauces

DIRECTIONS

PREPARE VEGGIES AND BEANS

Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper, or silicone baking mats.

Using a damp paper towel, brush all dirt from mushrooms. Cutaway and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli, and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt, and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.

Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).




VEGGIE BURGER

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