Ahh, the veggie burger. Why is it when I look for any recipe for a veggie burger, there are hardly any veggies in them? I don't want a bean patty, or a wheat and grain patty, I want a patty made predominately of veggies and maybe some flax seed to bind! So, in an effort to make a veggie burger like that, and include a bit of grain because my son loves rice, this is my cooked veggie burger recipe. Our entire family loved them - my 14 month old ate half of one just waiting for the others to finish cooking!
Makes approx 8 - 10 burgers
2 cloves garlic, minced
1 small onion, minced
1/4 cup fresh parsley, finely chopped
3 stalks of celery, minced
2 carrots, minced or shredded
2 mini sweet peppers, seeds removed, minced
1 1/2 tsp poultry seasoning
1 tsp Braggs Liquid Aminos
1 Tbls olive oil
1/4 cup ground flax seed
1 cup cooked brown rice
Vegetable oil for frying
- Wash and mince all the veggies, or take the easy way and wash then add them to your food processor fitted with an "S" blade and pulse until finely minced. Set aside in a medium mixing bowl
- Add the ground flax seed, poultry seasoning, Braggs, and olive oil and incorporate well - mix this with your hands to get everything really mixed well. Let this sit for about 5 minutes so the flax can absorb some of the water of the veggies
- Add the brown rice and mix again
- Add your oil to a cold frying pan and turn to medium high heat.
- Take a 1/3 measuring cup, scoop into your hand to form a patty add to the fry pan. I can fit 4 patties at a time in my pan - you want them to have space and not to be crowded - no touching each other.
- Cook for about 2 - 3 minutes or until you see a golden brown crust form, then flip and continue frying for about 90 seconds to 2 minutes until the other side is also brown.
- As you finish each patty, set aside on a plate, salt and pepper to taste.
- Serve in fresh romaine leaves rolled up with your favorite condiments, tomatoes, sprouts, avocado, etc.
- Store any leftover veggie burgers in the refrigerator for 3 - 5 days.