Recipe: VEGGIE BURGERS

I can hear you grousing about the "veggie" part all the way over here, but these are gooooood.

Photo by Maude Frederique Lavoie

So, I usually share Italian recipes here on Cappuccino, but with summer and all, I got to thinking about veggie burgers. As in I love them. Think: all the great burger taste without the guilt, and you can also double the batch, freeze those suckers, and toss them in the pan when needed. Pair your veggie burgers with a cucumber salad, and you are ready for a brunch or a block party.

Seriously. You will love this recipe. It’s my very very favorite and has a terrific, bean-less texture.

Ingredients:

1 1/2 cups brown rice, cooked per package directions.

2 “flax eggs” (2 tablespoons raw ground flax seed meal mixed with 5 tablespoons water. Put into a dish and stir. Let sit for five minutes before use. When scooped, the mixture should vaguely resemble an egg.)

1/2 cup onion, finely chopped.

1/2 cup sunflower seeds, toasted for 5-7 minutes at 300 degrees in the oven on a cookie sheet. You can also substitute with finely chopped cashews.

1/2 cup breadcrumbs.

1/2 cup shredded carrot.

3 tablespoons fresh parsley, carefully minced.

2 tablespoons soy source or Worcestershire sauce.

1/2 teaspoon dried thyme.

1 regular egg.

6 hamburger buns

Burger condiments (i.e., ketchup, mayonnaise, mustard, lettuce, tomato) according to taste.

Directions:

In large bowl, combine flax eggs, egg, onion, toasted sunflower seeds, carrot, breadcrumbs, soy sauce, thyme, parsley. Stir well.

Add rice, continuing to stir. Shape into six patties and place on baking sheet. Cover with plastic wrap and let cool inside refrigerator for 2-3 hours. This will ensure that the burgers hold together when you cook them.

In skillet with a teaspoon of oil—or, if you prefer, a grill—cook 5-6 minutes on each side or until crisp.

Dress with condiments and bun. Serve hot and enjoy!