Blake wanted to grill out and so I knew I needed to throw together some veggie burgers. These burgers were a big hit and they were the product of a near empty pantry and a little creativity. I like a challenge 🙂 Derek said these were better than “Amy’s” which I take as a huge compliment because that’s his favorite brand.
Veggie Burgers, Makes 5 Burgers
1/2 cup cooked quinoa
1 cup cooked brown rice
4 roasted peppers, chopped
(can roast extra peppers for topping the burger)
3 green onion, chopped
1/2 cup spinach, chopped
1/4 cup wheat gluten
1/4 cup not instant oats, ground
2 teaspoon salt
2 teaspoons pepper
2 teaspoons parsley
1 teaspoon dill
1/2 teaspoon garlic powder
2 tablespoons olive oil
3/4 cup whole wheat breadcrumbs
ROASTING THE PEPPERS- Place peppers on spray or drizzle with oil. Sprinkle with salt and pepper and place in a 400 degree oven for 20 minutes. Remove from oven and allow to cool. Split open and remove seeds. Remove any skins that easily peel off.
MAKING THE PATTIES- Mix all ingredients, EXCEPT BREADCRUMBS, in a bowl until well combined. *If you feel like it throw in some liquid aminos, bbq, or mustard for some added flavor* Divide mixture into 5 parts. Form each part into a burger by pressing tightly together to form a ball then shaping into a burger. If mixture begins to stick to your hands, rinse hands before moving onto the next burger.
Place breadcrumbs onto a plate and place one burger into the breadcrumbs. Flip and coat other side with breadcrumbs, roll the sides in the breadcrumbs. Pat together again reinforcing the burger shape and repeat process of coating with breadcrumbs again. Do this for each burger. Place in fridge until ready to grill.
Grill until golden brown on outside and warm on inside. Depends on your grill but with our little charcoal one, we placed the burgers on the outside of the grill and cooked about 10 minutes each side.