Clean out the Fridge Ultimate Veggie Burger

Who doesn't like a good burger- It is about American as you can find, but sometimes it is great to go meatless.  Plus, when you have a bunch of random veggies you want to use up, this recipe is totally forgiving and has room for you to pile on the extra's.

INGREDIENTS

• 1 cup cooked red rice
• 1 cup cooked black beans
• 1/2 cup rough chopped colorful bell peppers
• 1/2 cup rough chopped portobello mushroom
• 1/2 cup shredded zucchini (about 1 small)
• 1/4 cup shredded carrot
• 1/4 cup frozen peas- thawed
• 1/4 cup frozen corn- thawed
• 1/3 cup gluten free bread crumbs
• * 1 egg, beaten or for vegan use recipe below for Flax Egg
• 1/2 tsp Worcestershire sauce (substitute soy sauce if vegetarian)
• 1 tsp salt
• 1/2 tsp cumin
• Fresh cracked black pepper to taste
• Add a smear of your favorite nut cheese

DIRECTIONS

1. Put the rice in the bowl of a food processor fitted with the metal blade. Pulse the machine until the rice has broken down but still has some texture. Don't process into a paste, but break down the rice so there are no big pieces.
2. Remove the rice to a bowl, and then put the black beans in and do the same thing. Measure out 1/2 cup of the processed beans and add to the bowl.
3. Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl (I used 1/2 cup measured after processing)
4. Add the shredded zucchini, carrots, corn, peas and bread crumbs, beaten egg (flax egg), worcestershire sauce and spices. Add lots of fresh cracked black pepper, and mix everything together until completely combined.
5. At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet. If it seems overly wet, add a bit more bread crumbs.
6. Using a scoop or spoon, take about 1/2 cup of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.
7. Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.
8. Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate. Homemade veggie burgers probably won't work on a grill because of their delicate texture, but you could try if you have a special pan.  **these are very tender so don't use a grill unless you have a flat grill you can place them on to cook.
9. Add a smear of cheese at the end of the cooking time, if using.
10. Serve right away in a bun with all your favorite fixin's!

Tips

• To make 1 flax egg:
  • 1 tablespoon of ground seed (measure after grinding!)
  • 3 tablespoons of water
  • Stir well, and allow the mixture to set for about 10 minutes.
• Be gentle with them, they are delicate like a crab cake would be.  Transfer them from their paper onto the pan carefully, and flip them carefully.  Their delicate texture when raw is what makes them delicious after they are cooked.
• Veggie burgers are on the thin side, so don’t overwhelm them with huge buns.
• Treat veggie burgers just like you would a meat burger— use all your favorite burger toppings!
• If you freeze them, first freeze them flat, in their waxed paper, then you can stack them in freezer baggies.