Description
A super simple tutorial on how to make veggie burgers.
Ingredients
Scale
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 1-2 patties