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.)Print
Bacon, Blue Cheese and Beet Veggie Burgers
A super simple tutorial on how to make veggie burgers.
- Yield: 8-10 patties 1x
- 1 1/2 cups cooked, cooled blend of leftover wild rice & white rice
- 3/4 cup grated uncooked beet (about 1 medium)
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped pecans, toasted
- 1–2 strips cooked, chopped bacon
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 large eggs
- 1–2 tablespoons olive oil
- 3–4 oz blue cheese
- Sourdough rolls (optional)
- Preheat oven to 400-degrees with a baking sheet lined with parchment paper in oven (to preheat also).
- Combine rice, beet, breadcrumbs, pecans, bacon, basil, garlic,salt and pepper in a medium bowl. Combine mustard and eggs, stirring well. Add egg mixture to rice mixture; stir until well blended. Spoon 1/4 cup rice mixture into a 1/2-cup measuring cup that’s been coated with cooking spray; pack mixture down. Remove from measuring cup. Repeat procedure until all mixture is used up, about 8 mini-burgers. (Or if mixture is too wet, just drop straight onto hot skillet!)
- Heat a large skillet over medium-high heat. Add 1/2 tablespoon oil to pan; swirl to coat. Carefully add 4 patties to pan; cook 2 minutes until golden brown. Flip. Cook 2 more minutes. Carefully transfer patties to preheated baking sheet and then into oven. Repeat procedure with remaining oil and remaining patties. Place pan in oven; bake patties at 400° for 5 minutes or until the rest of dinner is ready. Top each patty with 1 cheese slice and serve with or without buns.
- Serving Size: 1-2 patties
Do you do veggie burgers? Please tell which ingredient combos work great for you!