Consider the veggie burger.
They don’t have to be vegetarian…as the title of this recipe suggests.
And if you’ve never had any use for the humble veggie burger, consider this:
Veggie burgers are one of the very best vehicles on the planet for turning refrigerator leftovers into pure deliciousness…that everyone in the family will enjoy (including kids, especially when the burger is ketchup-topped!)
That’s right, refrigerated dibs and dabs of rice and veggies and cheese and bacon can become something great…with or without the bun. You can serve as burgers or mini-burger sliders, or with the fancy name of croquettes or even as cakes (as in the veggie version of crab cakes.)
And the best part is they can be prepped in about 15 minutes flat.
My basic formula for making clean-out-the-fridge veggie burgers:
1. Start with about 1 1/2 cups of cooked rice, quinoa, couscous, leftover whole wheat noodles or even corn kernals.
2. Shred a cooked or uncooked carrot, beet, potato, zucchini or other shreddable vegetable.
3. Add bread crumbs – soft, Italian or Panko; or use whole wheat flour in a pinch.
4. Add 2 egg; if the mixture seems dry, add three.
5. Throw in fresh herbs, or dried thyme works too.
6. Don’t forget cooked, chopped bacon, or toasted nuts or both.
7. Pat about 1/3-cup of the mixture in the bottom of a ½ cup measuring cup (fill the measuring cup a little more than halfway.) I like this smaller-sized patty because I have smaller kids.
8. Cook on a hot, oiled skillet; then keep cooked burgers warm in a 400° oven.
These Bacon, Blue Cheese & Beet Veggie Burgers are probably the most delicious creation ever to emerge from this veggie burger formula! My husband adored them (and he hates beets.) My kids asked for 4 mini-burgers each (minus the blue cheese.)
Do you do veggie burgers? Please tell which ingredient combos work great for you!