One major power to cooking at home is you get to control what goes into your food. This blog isn’t mean to be entirely veggie but summer just makes me think light veggietastic meals.
I’ve never had a veggie burger, house made or prepackaged, that I thought was to-die-for. Most of the time they end up being rather bland and run into the problems of either too chewy, not structured enough and end up falling apart, or dry as the desert. My goal is to make a tasty, easy, fairly inexpensive solution to all three of these problems.
Note: You can attempt this using the classic fork and mash it all together but honestly, a food processor will seriously make the process that much quicker. You can cook up a few to eat immediately but theyre great frozen for the next time you have a BBQ and you’ll never settle for Gardenburgers ever again.
All Veggie Three Bean Burgers:
- 1 cup pink beans, soaked
- 1 cup white beans, small or Great Northern, soaked
- 1 cup red kidney beans, soaked
- 1 cup quinoa, soaked and cleaned
- 2 small red shallots, finely chopped
- 2 eggs (for a bonding agent, optional if you’re trying to keep it all veggie.)
- 3 cups of breadcrumbs, fresh or store bought
- Dried Oregano
- Dried Parsley
- Garlic Salt
- salt and pepper
Part one: cooking with dried beans.
Combine the beans in a large bowl or stockpot with 6-8 cups of cold water per pound of beans. Let stand for 6-8 hours or overnight. Rinse and drain the beans.
Note: In general, this recipe is very forgiving. If you like it spicy, add some peppers. If you like it drier, add more breadcrumbs. Add as many different kind of veggies as you like: such as diced sweet peppers, carrots, celery, or bean sprouts. BUT make sure that if you add wetter veggies, make sure to balance out with more breadcrumbs because if they are too wet, the patties will fall apart, and you’ll end up with a gross mess.
Drain your beans. Drain your quinoa, which you’ve fluffed in 1 can of chicken broth. Mash them all together, making use that you get it as smooth as possible. Add in you veggies, onions, seasonings, and breadcrumbs. Add additional spice to taste. Form the mixture into balls, flaten into 2 inch thick patties, and layer between sheets of wax or parchment paper. Seal the patties in a freezer zip seal bag and freeze for at least three hours to set the patties before cooking. If frozen, the patties will last quite a while so you can make them days or weeks ahead of your next grilling party.
Once ready to eat, grill them up at medium to high heat for just a few minutes until you get a nice crust on the outside. Top with any and all of you favorite burger dressings and enjoy. (I served mine with melted fresh mozzerella, lettuce, tomatoes, and grilled onion-garlic-mushrooms, drizzled with olive oil and balsamic vinegar.)
If you need some solid, filling protein without the fat of ground meat, I highly suggest these babies.
Thanks and happy eats,