Veggie ‘burgers’

Most veggie burgers are way too proccessed for my taste.  Also, they contain ingredients for which my chemistry degree is helpful in translating.  I did not want to eat that in college lab class and I sure as heck do not want to eat it now.  Also, I’m pretty sure that if I add EDTA, the burger will turn purple.  Or maybe it was pink.  College was some time ago.  The following recipe is pretty good- the burgers are best if cooked in butter.

Makes 8 to 10 ‘burgers’


1 can beans (we pressure cook and can our own beans, but I’m sure canned beans from the store would work just fine)
3/4 cup shredded zucchini

1/2 medium onion
2-3 tbsp Worcestershire sauce
1 egg
1/2 cup oat bran
salt/pepper to tasteBlend these ingredients well in a Cuisinart.

1/2 to 3/4 cup COOKED rice

almond meal


Blend beans and zucchini together well.  Add onion, Worchestershire sauce, egg, oat bran, salt and pepper.  Mix well.  Add rice.  Knead ingredients together by hand, if necessary.  There is no way my Cuisinart is going to mix these ingredients well enough at this point.  It’s small.  And turquoise.

Now, add almond meal until the ‘dough’ is stiff enough to form into a patty.  The patty will feel soft and you’ll think, “this will NEVER hold, this woman is clearly smoking something”.  The patty is probably perfect.  If you can form it into a patty, it should hold.

Heat 2 to 4 tbsp of olive oil or butter in a frying pan. Die hards may want to cook up in olive oil- we use 2 to 4 tbsp of butter.  It has ‘meatier’ taste.

FLOUR the patties.  This will help seal the patties and prevent most sticking to the pan.  They’ll still feel flimsy and the idea that the cook is smoking something will be re-affirmed, but they should hold.  If they do not, you need more almond meal or oat bran or wine.  Brown each side of each patty on the low side of medium heat.  You don’t want to burn them, but you do want to brown them.   Once each side is truly browned and slightly crispy, pull the pan from the stove and put it into the oven.  I add 4 more tbsp of butter (or olive oil) and cover the pan.  Bake at 375 degrees for about 20 to 25 minutes or so.   I like to use my cast iron frying pan so that I can pull directly from the stove and stick the entire pan into the oven without moving the patties.

These are pretty damn good veggie burgers.  They are a little on the dry side when reheated, but they are not made of cow; they are zucchini and beans.  We freeze these patties in wax paper, pull them from the freezer, and reheat them on the stove.  And enjoy the heck out of them.


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