The veggie burgers can be fried or baked or even grilled, whichever you prefer. Also garnishing is really up to you. What we have done is merely a suggestion.
We also freezed a bunch for use in the next few weeks, making sure to wrap and seal them well to prevent freezer burn.
- 1/2 cup organic wild rice
- 1 1/2 cup water
- 2/3 cup organic black lentils
- 2 cups water
- 1 bay leaf
- 2 tbsp mixed seeds
- 1 egg
- 1 tbsp olive oil
- 1/2 cup white onion diced
- 3 garlic shoots chopped
- 1 shallot minced
- 1/2 cup crimini mushrooms
- 1 clove garlic minced
- 2–3 tsp salt
- 1 tsp tumeric
- 1 tsp smoked paprika
- 1/2 tsp fresh cracked black pepper
- 2 tsp fresh parsley chopped
- 2 tsp tahini
- 1 tsp extra virgin olive oil
- 1 tsp freshly squeezed lemon juice
- 1/2 cup grated zucchini
- 3–4 tbsp oat flour
- 2 tbsp seasoned bread crumbs
- 2 tbsp Panko crumbs
- 1/2 cup gouda sliced (optional)
- 1 cup fresh organic salad greens
- 1 organic ripe tomato sliced
- 1 organic ripe avocado slided
- 1/4 cup ketchup
- 1/4 cup mustard
- 1/2 cup green cabbage slivered
- 1/2 cup red caabbage slivered
- 1/4 cup of purple onion slivered
Dressing for the slaw:
- 2 tbsp mayo
- 1 tbsp peanut sauce
- 11/2 tsp sriracha saauce
- 1 tbsp sesame oil
- 1 tsp balsamic cream
- 1/2 tsp canola oil
- Take rice and place in a fine mesh colander and rinse thoroughly till water drains clear.
- In a medium sauce pan place rice and water and bring to a boil, then turn to a low simmer cover and cook for 40 minutes.
- Take off heat, fork rice to loosen it a bit and set aside.
- Take lentils and place in a fine mesh colander and rinse thoroughly till water comes clean.
- Place lentils, bay leaf and water into a medium sauce pan and cook for 40 minutes or until soft and tender.
- In a medium saute pan add olive oil, and bring to a medium to high heat. Toss in onions/shallots and cook till they soften a bit, then toss in the mushrooms.
- You may need to add a bit more oil as the mushrooms suck up quite a bit of moisture before the release.
- Towards the end add garlic, garlic shoots, and season with salt and pepper.
- Cook for about 1-2 minutes and take off heat and set aside. .
- In a food processor toss in cooked lentils, onion mushroom mixture, egg, salt, pepper, paprika, tahini, turmeric, parsley, and lemon juice.
- Pulse until mixture is thoroughly mixed and keeps a granular texture.
- In a large mix cooked rice and mixture from the food processor.
- Add in grated zucchini, and seed mix and blend.
- Sprinkle in bread crumbs and Panko crumbs and mix.
- Start adding the oat flour a little at a time, and keep adding until a nice workable consistency is achieved.
- Scoop mixture with a spoon and form by hand into nice 4 inch patties.
- You can use a burger pattie form if you have one. It is what we used.
- Place patties on a parchment lined baking sheet and place in freezer for about 30 minutes.
- Mix green cabbage, yellow cabbage, and purple onion in a bowl.
- Whisk in another bowl mayo, peanut sauce, sriracha, sesame oil, canola oil, balsamic cream, and blend until well incorporated.
- Spoon some dressing into the slaw mixture and toss well.
- Take patties out of freezer and heat up oil in a saute pan and sear til a nice golden brown color forms and surface crisps about 3 minutes a side on high heat,Watch them closley so they do not burn.
- While burgers are cooking place buttered bun into a 375 F oven and toast lihtly.
- Take out of oven and set aside.
- Place some Gouda on the burger and let melt and set aside.
Let’s get this veggie burger together:
- Take out the bun and squeeze out some ketchup and mustard on both sides.
- Place some Asian slaw on the bottom bun.
- Take the pattie and put it on top of the slaw.
- Garnish with greens, sliced tomatoes and sliced avocado.
- Top burger with bun and a nice pickle to finish things off.
- Ready to serve.