I pretty much only eat sandwiches and lately I just haven’t really felt like eating meat so I got inspired to make a veggie burger that would leave me feeling satiated and is also really tasty and holds together well.
Salting each element to your taste is really important to the overall flavor of the burger. I even salt and pepper the burgers like I would with hamburgers before I cook them. I cook them on high in olive oil and then lower the temp to medium low. The hot pan will char the Panko crumbs on the outside to give them a meaty flavor and a nice crunch. Don’t be scared by how many ingredients there are, it’s still easy to make.
Please note that there are eggs and mayo in this to bind it together. If you’re a vegan consider using the egg and mayo substitute you know best.
This makes 8 or more patties depending on size.
¼ of a bell pepper
¼ cup chopped black olives
1 clove of garlic
¼ red onion
1 portabello mushroom
¼- ½ tsp crushed red pepper
1 Can of drained and rinsed black beans
¼ cup raw pecans
2 tbsp ketchup
2 tbsp mayo
2 tbsp good smooth yellow mustard
1 cup Quinoa, cooked in salted water
¾ cup brown rice cooked in salted water
1 ¼ cup of Panko bread crumbs
2 tbsp raw sesame seeds
½ cup roasted and salted sunflower seeds
Saute bell pepper, olives, garlic, onion, mushroom and red pepper in pan with a few tbsp of olive oil, salt and pepper until all elements are soft and cooked through.
Blend in a food processor the bell pepper mixture, the black beans, pecans, ketchup, mayo and mustard until pureed.
Combine the pureed ingredients in a large bowl with the Quinoa, rice, sesame seeds, sunflower seeds, Panko crumbs and eggs.
Chill for a few hours or overnight.
Form patties and coat on both sides with Panko crumbs.
Cook in a very hot pan in olive oil to char the outside and then reduce the temperature to medium low.
Melt some cheese on it!
Serve! I like to melt provolone cheese on mine and serve it on a nice bun with fresh cilantro, avocado, tomato and onion. I also put mayo and mustard on the bun. Enjoy!