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Spicy Veggie Burger

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I’m in love with veggie burgers but honestly, I find them very time consuming to make. They also require a lot of ingredients! This recipe, courtesy of  http://healthylikethis.blogspot.com is simple and delicious! Sandwich it between a bun or on top of a salad, either way, its awesome!

Hint *to press tofu: rinse and pat dry, wrap in clean kitchen towel and place between dishes.  Put something heavy on the top plate and let stand for 15 minutes.

Add 1/2 c brown rice, beans, tofu, onion, red pepper, jalepeno, garlic and cilantro in food processor.  Pulse until well combined.  Transfer to bowl and add remaining ingredients, including reserved 1/4c rice (which adds texture).

Mix until well combined.  Form into 6 patties and place on wax paper-lined dish or baking sheet.  Note that the patties will be really soft and sticky.  They will get firmer in the fridge.

Refrigerate patties for at least 2 hours.   When ready to cook, remove from fridge and cook on indoor electric grill on “high” for 15 minutes.

Sandwich in buns and top with desired fixings.

 

1/2 cup brown rice, cooked + 1/4 cup brown rice (reserved)
1 can red kidney beans, rinsed and drained
1/2 block extra firm tofu, pressed* and crumbled
1/2 small onion, chopped
1 small red pepper, chopped
1 jalepeno, chopped
2 cloves garlic
1/4 c cilantro
1/3-1/2 c chickpea flour
1/4 c enchilada sauce
2 tbsp salsa
1 tbsp hot sauce
1 tbsp chilli powder
1 tbsp cumin
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
2 flax eggs (made by combining 2 tbsp ground flax and 6 tbsp warm water, let stand 5 min)

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