I’ve been wanting to give the veggie burger a try, so I checked my cupboards to see what I had. A can of six bean medley mix and a package of Wild rice and Quinoa stuffing mix. So I decided to create. I think this is a nice option to a regular ground beef hamburger and now I know what to serve if someone arrives who doesn’t eat meat. You don’t have to be vegan to enjoy these. You can freeze them and take out for a quick lunch without the bun, along with a fresh salad.
1 package of Wild rice and Quinoa – Brand * Foating Leaf Harvest stuffing – Gluten Free ( save the package of cranberries for another recipe )
1 can six bean medley mix -540 ml. ( chick peas, red kidney beans, black eyed peas, ramano beans, white kidney beans, baby lima beans.
1/2 cup panko bread crumbs
1 beaten egg
1/2 tsp cummin
1 tbsp dijon mustard
3 cloves garlic, finely chopped or minced
Pinch of sea salt and black pepper
2 tbps fresh chopped parsley
2 tbsp fresh chopped cilantro
1/2 Jalapeno pepper, finely chopped ( optional sweet peppers if desired )
1/4 red onion, finely chopped ( save larger slices for the burger topping)
A few dashes of your favorite hot sauce
Avocado yogurt dressing ( bottle or homemade )
Hamburger buns, toasted
Cook the package wild rice, quinoa mix following the instructions. Open and drain the bean mix. Place the beans in a mixing bowl and use a masher to make a smooth texture. Add 1/2 cup panko, herbs, garlic, peppers, one beaten egg and mix. Add the drained, cooled rice, quinoa mix. Mix thoroughly.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spray with vegetable oil or coat with a small amount of oil.
Shape into patties. 4 – 6 depending on size desired.
Bake for 20 – 25 minutes, turning 1/2 way, baking until light golden brown depending on your oven temperature.
Top your veggie burger with avocado yogurt dressing. Dress your veggie burger with condiments of choice. Sliced onions, tomatoes, lettuce and extra tabasco or hot sauce if desired.