Jan 03, 2013

Very Veggie Burgers

 

veggie burgers

I’ve had my share of pre-packaged veggie burgers from the supermarket and health food store shelves. I’ve also had my share of my own, homemade versions. I was never satisfied. The packaged burgers contain a lot of fillers (soy, mostly) and added oils. My previous homemade burgers were mostly made from beans and rice and fell apart terribly when cooked.

Since living in North Carolina, I found an amazing pre-made commercial burger. The brand is Rosetta’s Kitchen, also the name of the vegetarian restaurant in Asheville. If you’re in western North Carolina some time you must try them. Wonderfully wholesome and healthy fare. Anyway, needless to say ALL of these packaged burgers come with a pretty hefty price tag. And I had been waiting and waiting… and waiting for my supermarket to restock–they disappear quickly from the shelves. Hmm…

So I ventured to the stove to create this veggie burger (like Rosetta’s, it’s mostly veggies) and I’m quite pleased with the result! They have a nice crunch on the outside and a soft but not gooey center. I hope you’ll try this recipe for yourself. It may seem like a lot of ingredients but it’s not that difficult to prepare and makes a LOT (about 18) which you can easily freeze for later use. 

Healthy Trails,

Helyn-Signature

 

 

 

 

veggie burger 4

veggie burger 5

veggie burger 2

 

10 responses to “Very Veggie Burgers”

  1. Helen I made these with the addition of 1 tablespoon ground cumin and 1 cup of chopped steamed kale. Delicious!

    I was delighted that this recipe made 18 burgers. Since bean burgers are so much work I love getting a large batch made ahead for the freezer.

    Thank you for such a wonderful recipe!

  2. Helyn says:

    You're so welcome, Tami. That's great! I will have to add kale to mine next time. And cumin! Great idea!

  3. daiseered says:

    Just pinned this – hoping to make in the near future! Thank you!

  4. Helyn says:

    You're welcome. Enjoy!! 🙂

  5. Anne Morley says:

    It’s a lot of ingredients. I’m wondering how well the patties stay together. I’ve tried about a dozen different recipes and the finished patty always crumbles….except for one that has a lot of mashed potato. which does not lend itself to being used in a bun like a burger. None of them could have been heated on a grill.

    • helynskitchen says:

      Yes, Anne. It is a lot of ingredients. They hold together pretty well! You can certainly 1/2 the recipe to try it for yourself and see what you think.

  6. Anne says:

    Made them today…. they are so good!!!! my 11 years old agree with me, they are the best veggie burgers ever.

  7. Naomi says:

    Hi Helyn,
    These look so good. Could I sub quinoa for the rice and something for the oats? Thanks.

    • helynskitchen says:

      Hi Naomi! PLEASE ACCEPT MY APOLOGIES for this horrid delay in responding to you! My website had a big glitch and I wasn’t receiving pending comments!! Anyway, you can definitely use quinoa instead of the rice but both the oats and the rice are a really good binding agents. So perhaps add a couple extra tablespoons of the psyllium husk so they don’t fall apart. xx

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