I wanted to create a brand new flavor of veggie burger than anything I’ve tried yet. I’m so pleased with how these turned out! While I always wish to make things vegan when possible, certain recipes I find eggs just make things stick so much better. So, eventually I may try to make this vegan, but for now, here it is simply vegetarian. If you try to modify my recipe without egg please comment what worked for you! Would love to hear your feedback of how much you enjoyed this burger and how you served it!!
Sauté veggies to cook out moisture. Excess moisture is what often makes veggie burgers fall apart. Cook on medium heat until tender, then set in bowl to cool while you mix step two ingredients.
1 cup fresh petite chopped veggies (I used equal parts carrot, beet, onion to equal 1 total cup raw which will cook down to about 1/2 cup cooked)
2 cloves garlic
Small handful chopped cilantro to cooking veggies
1 tablespoon coconut oil for cooking veggies in
Mix dry ingredients first, then add egg, oil, and cooked veggies.
2 cups cooked wild rice
1/2 cup fresh chopped walnuts
1/2 cup chickpea flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon herb blend like Italian or poultry seasoning
1 1/2 teaspoons salt
1 teaspoon paprika
3 tablespoons olive oil
Mash and mix well, form into patties. Heat pan with a little coconut oil over medium heat. Instead of forming patties by hand I prefer to take a big spoonful and place in heated pan, then use spoon to squish sides into nice round and flat form. Cook about 4-6 minutes per side. Bottom should get a crisp look to it. Flip gently, if it starts to crumble then you need to cook longer before flipping. Serve with or without buns. I love open face burgers topped with thin sliced avocado and tomato. Then add my tahini curry sauce and fresh cilantro.