Southwest Veggie Burgers

 

Preparation Time:  20 minutes (plus 2 hours to set)

Cooking Time:  approximately 8-10 minutes

Serving Size: 1 burger – Makes about 8 burgers

1 Slice on The Slice Plan

 

Ingredients

1 cup               brown rice, cooked

½ cup              oats, old-fashioned (not “quick oats”)

½ cup              Textured Vegetable Protein – presoaked with 3 TB water*

¼ cup              Textured Vegetable Protein – dry*

1 cup               black beans, no-salt-added, drained

¼ cup              corn, frozen

1 each             zucchini, medium, diced

8 oz                 baby bella mushrooms, diced

2 TB                tomato paste

¼ cup              yams, cooked and mashed

1 TB                chipotle peppers in adobo sauce, minced

2 tsp                Worcestershire sauce

1 tsp                liquid smoke

1                      egg

1 TB                salt

1.5 TB             garlic powder

1.5 TB             dried minced onion

1.5 tsp             black pepper

1.5 TB             cumin

4 TB                cornstarch

Directions

Combine all ingredients EXCEPT zucchini, mushrooms, and corn in large bowl. Mix well. Add to food processor (the larger and stronger, the better) and puree until nearly pureed and somewhat chunky - the mixture should look like chunky cooked oatmeal. Add vegetables and pulse until vegetables are minced fine, but not pureed. Transfer back to large bowl and mix to combine.

Form mixture into 8 even sized balls using an ice cream scoop or large spoon and place onto wax paper. Each ball should be approximately ½ cup of the mixture, but will depend on how well the mixture is pureed. Using hands, press down on balls to form patties. Freeze 2 hours or until firm to set the mixture.

Using hot cast iron skillet or electric grill/skillet, cook each side until completely cooked and firm. DO NOT flip until the sides look visibly separated from the heated surface to prevent breaking. Flip ONCE; cook the second side until firm and darkened in color.

 

Turn-Out & Storage

Serve hot on a whole grain bun with your choice of toppings. SHOWN: chipotle aoli, roma tomato, mixed greens, avocado, and jalapeño.

This can be stored up to 3 months in the freezer. Not recommended to store under refrigeration.

 

*Textured Vegetable Protein (TVP) is a dried soy product. It can be found in the vegetarian/organic/whole food section in your local grocer. Here, I used Bob's Red Mill brand TVP.