IN A NUTSHELL:
Crazylicious veggie burgers made with your previous day’s leftovers - rice, beans and lentils welcome! Easy and quick to make (20' + cooking time), they're packed with nutrients, vegan and gluten-free. They can also be freezed, so that you have them at hand when needed.
Eating a veggie burger can be an adventure. Either you’re in for a surprisingly pleasant treat or you’ll be (wrongly) re-assured that vegetarianism is just not for you. Specially, if you’re a meat eater, a soon-to-be or a rookie vegetarian. At diospiro we tend to be suspicious of most commercial vegan meat and dairy substitutes. But truth be told, there are plenty of home-made, whole food options that can curb your desire for the old burger or cheese slice and taste simply divine!
These veggie burgers turned out to be decadently juicy and delicious. And we’ve found the secret to giving them a flawless consistency ;) They hold together perfectly and do not to crumble into pieces at first touch like many of our previous veggie burger attempts! To top it off, by not consuming meat, you won't contribute to greenhouse gasses and deforestation (one for the forests and one for our animal friends!) and, by eating less animal protein, you’ll protect your heart and health. What else could you ask for?!
If you try them at home, do let us know how they turned out by leaving a comment below or post a picture of your burgers on Instagram. Be sure to tag it #diospirorecipes. We’d love to see what you’ve cooked up!
Cuisine Type: Vegan, Vegetarian, Gluten-free
Makes: 6 burgers
Prep Time: 20' | Cooking Time: 30' | Total Time: 50'
• 2 cups cooked rice
• 1 cup cooked lentils (you can use beans instead)
• 1 cup button mushrooms (other mushrooms will also work!)
• ⅛ cup extra virgin olive oil
• ¼ cup sun dried tomatoes
• 1 small red onion
• 1 garlic clove
• ⅛ cup flax seeds
• 2-3 csp sea salt
• pinch black pepper
• 1 csp paprika
• 1 tsp mustard
• 1 handful of freshly chopped parsley
• salad or bun bread to serve
* if you do not have leftover rice, beans or lentils, start by cooking these. You can also use readily cooked lentils and beans sold in jars, but try to avoid canned ones!
• fresh tomato slices
• alfafa sprouts
• sautéed mushrooms
• mustard and/or tomato sauce
• food processor or blender
• frying pan
• large bowl
• knife & chopping board
• measuring cups & spoons
• parchment paper
• optional: coffee grinder (for grinding the flax seeds)
• Line an oven tray with parchment paper and set aside.
• Preheat the oven at 170ºC | 340ºF
• Wash and chop the mushrooms.
• On a frying pan with a little olive oil sauté the mushrooms for 5-7' until they become soft and set aside.
• Grind the flax seeds in your food processor (or coffee grinder) and set them aside.
• Chop the onion and parsley and set aside.
• Place the cooked rice, lentils (or beans), mushrooms, olive oil, sun dried tomatoes, garlic, salt, pepper and paprika in your food processor and pulse to blend. You can use a blender if you do not have a food processor. In both cases you might need to stir the mixture with a spoon a few times. The result should be a fairly coarse paste.
• In a bowl combine the mixture with the ground flax seeds and chopped onion and parsley and mix well using a spoon or your hands (we love the energy of hand mixed food!)
• Place 6 equal parts on the lined oven tray and with a spoon - or your hand - flatten them to roughly form 1.5cm (1/2’) thick patties.
• Cook them in the oven for 30', flipping them after 15'
• Top them with your desired ingredients (check suggestions above) and serve with salad or in a bun.
Ovens vary a lot, so if you're making this recipe for the first time, keep an eye on your burgers while they're cooking. You might have to slightly adjust the temperature or cooking time. Once your burgers start to look brown and crunchy, they're ready! Even if they still look a little moist, they'll dry out as they cool down.
If mushrooms are not your cup of tea, don't panic! You can't really taste them in these burgers, but if you're still suspicious try this same recipe without them. It will still taste delicious.
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