I could kick myself for buying frozen veggie burgers all these years.
And you will too, after you try your hand at making these at home:
Who knew? Had I not gone gluten-free recently, and been driven to my kitchen in desperation to satisfy that familiar craving, there’s no telling how long the frozen disc madness would have continued. But I’m straight now, and happily, so are you. Recipe appears below, but first the exciting play-by-play action:
And yes, don’t forget the fixings. (A naked veggie burger is a waste of everyone’s time. Or for hippies.) A tasty chipotle-lime mayo, some pickled onions, sliced avocado, and sweet pickles are a MUST. So delicious, no bun or bread of any kind is needed. Just dig in with a knife and fork.
The best thing about this recipe, besides its ease of preparation, is that all of the ingredients are wholesome, readily available (even flaxseed can be found in mainstream grocery stores these days), and contain no soy, wheat or gluten of any kind. Good luck finding a decent frozen variety that offers same.
So thank you to the good folks at Blendtec. This is the third recipe I’ve lucked up on from that handy little recipe booklet sold with their blender. So far, none have disappointed. The good news is, I’m not even sure if this base recipe is the best this veggie burger can be. I can think of a thousand ways to spike it with additional spices, aromatics, herbs, condiments, you name it.
Go wild. I know I plan to. May a rock-hard, frostbitten veggie patty never again grace the inside doors of our freezers. Toss them out, now. But gently. (If flung at the right velocity, they can give somebody a concussion.)
This recipe was adapted from the Blendtec Twister Jar Recipes booklet included with each purchase of the company's blender.
- 1 tsp. olive oil
- 1/2 cup portabello mushrooms, washed and roughly chopped
- 1/2 cup corn kernels, fresh or thawed from frozen (not canned)
- 1/4 cup bell pepper, roughly chopped
- 1/4 cup red onion, roughly chopped
- 1 cup fresh spinach, lightly packed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground paprika
- 1/16 teaspoon ground cayenne pepper (yes, I know, I cursed as well...who the heck has this size measuring spoon in their kitchen? Just do what I did, and eyeball a half-filled 1/8 teaspoon)
- 1/16 teaspoon hickory or liquid smoke (Colgin brand is gluten-free), optional
- 2 Tablespoons rolled oats (gluten-free varieties are available)
- 1/2 Tablespoon flaxseed
- 1 Tablespoon water
- 3/4 cup black canned beans, rinsed
- 1/3 cup cooked brown rice (cold leftovers from fridge work best, to help hold the shape of the patty)
- Saute vegetables in oil and seasonings until softened, and set aside.
- Add oats and flaxseed to high-powered blender jar (or food processor), and pulse for approximately 12 seconds, scraping the sides as needed to distribute the mixture evenly.
- Add water, beans and rice to jar or bowl mixture, and pulse approximately 6-8 times, scraping the sides as needed to distribute evenly.
- Add sautéed vegetables to mixture and pulse 6-10 times until desired consistency is reached. Do not over process, the mixture should be chunky (and sticky!)
- Form into patties, and pan sauté over medium heat for approximately 10 minutes each side.
- Serve on a plate with sliced avocado, pickles, pickled onions (optional), and a dollop of vegan chipotle-lime mayo (blend together 1 cup Veganaise or other brand vegan mayo, 1/2 to 2 chipotles (to taste) in adobo sauce, 1 tbsp adobo sauce, 1/2 of a lime, juiced, plus salt and pepper to taste)
Since the original recipe and instructions were geared specifically to the Blendtec Twister Jar and its unique settings, I had to use my best judgment in converting the steps for use in a food processor or other blender. You know your home blender or food processor best, so please use YOUR best judgment, watch the "Pulse" cycle carefully, and be sure not to over-blend or puree the ingredients.