[Meatless Monday] DYI veg burgers

It’s a weird day over here in the Bay Area! It was HOT this afternoon and then raining with thunder and lighting when I got home from work. It’s stormy and gloomy without the cold. All of my windows are open, along with the patio door. The smell of rain is filling my apartment (that, and the smell of a musky candle I have burning too). My lemon tree is happy for the drops of rain. It’s a cozy Monday afternoon. Perfect for experimenting in the kitchen!

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Mike and I avoid meat whenever we can. Veg burgers are on regular rotation over here and although there are some good brands out there (Dr. Praegar’s is my favorite!), I love making my own with only a few ingredients. This recipe was super easy with only 2 main ingredients and some spices and condiments. It can easily be a “kitchen sink” recipe by subbing out the Great Northern beans and rice for whatever you have on hand (quinoa and black beans would be great as well).

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Plus you make now and freeze them for later. I actually find that they heat up better this way because they are frozen into place before pan-frying.

If you’re doing this, I suggest doubling the batch to get the most of your time. ๐Ÿ™‚

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If freezing, use parchment paper in-between burgers to keep from sticking

 


DIY veg burgers with a grain and a bean

Prep time: ย 25 minutes โ€“ Cook time: 10 minutes โ€“ Servings: 3-4

Ingredients:

  • 1/3 cup dry rice, cooked according to package
  • 1 can Great Northern Beans
  • 1 TBS Trader Joe’s Onion Salt
  • Hot sauce to taste
  • 1 egg

*you can sub the onion salt for other spices and the hot sauce for mustard or ketchup, etc.

Directions:

  • Mash rice, beans, egg, and spices together until gooey
  • Refrigerate for 20 minutes
  • Round into burgers
  • Freeze or pan fry until middle in warm (about 4 minutes each side on a slightly oiled pan)
  • Dress up and serve