I have discovered the secret to the perfect veggie burgers.
Are you ready?
Bake them. Don’t fry them.
Why, you ask? Well, for me, it’s not for health reasons (although baking things instead of frying them does lessen the fat content of your food). It’s because baking them dehydrates them from the inside out, so you end up with a firm veggie burger that stays intact rather than a veggie burger that looks beautiful at first and then smushes out the side of the bun the second you take a bite, ending up with a huge mess.
Best discovery ever!!!
Also, the great thing about these is that you can freeze them for super quick and easy meals. I took mine out of the freezer tonight and had dinner on the table in less than ten minutes. These veggie burgers are ridiculously delicious. Black beans are mixed with wild rice, eggs, bread crumbs, and spices to create a super flavorful, hearty burger. The first time I made these I used quinoa, but because when I made these I had recently made wild rice and mushroom casserole, I had extra cooked wild rice to use.
I served these up with a toasted bun, homemade dill pickles, sprouts, avocado, and lemon-garlic dressing. You can easily make lemon-garlic dressing by mixing some mayo, sour cream, or Greek yogurt with a little lemon juice and finely minced garlic.
|Wild Rice and Black Bean Veggie Burger|| |
- In a medium-sized bowl, mash some of the black beans to form a paste, leaving some beans whole.
- Add the remaining ingredients and stir, mixing well (for best results use hands).
- If mixture is too wet to form into shapes, add some more bread crumbs.
- Form into 4 large or 6 small patties and bake on a parchment-covered baking sheet at 350 for approximately 20 minutes, flipping over halfway through.
- Eat immediately or allow to cool and freeze in a plastic bag or airtight container.