The quest for filling vegetarian meals has begun, and we are starting it off with veggie burgers. Rahul and I have always enjoyed the frozen veggie burgers we get at the store, but the taste of a freshly made veggie burger is quite different. And best of all, you can customize it with your favorite flavors.
Rahul did, in fact, say that these were filling burgers, so I have every right to title these as Manly Veggie Burgers. The rice and beans in combination are very hearty, and the kick of the cilantro and parsley along with the heat of the cumin keep them from becoming bland.
Sunday is the first day of US VegWeek, meaning that each day this week we will eat only vegetarian meals. Some people are going vegan, but that’s too big of a jump for us at this moment. Remember, I just made Swedish Meatballsand Beef and Guinness Pie. I like to eat. But a week of no meat? We could handle that. It’s definitely challenged me to use different types of produce and head out of my comfort zone. To me, that just makes it more exciting.
Manly Veggie Burgers
Makes 5-6 veggie burgers
- 2 1/2 cups black beans, drained and rinsed
- 1 1/2 cups cooked brown rice
- 3/4 cups minced fresh parsley and cilantro
- 1 cup diced mushrooms
- 4 tsp cumin
- 1 tsp garlic powder
- 1 tsp coriander
- 1 tsp salt
- 1 /2 tsp black pepper
- In a large bowl, add all of the ingredients together.
- Mash the beans with a fork, creating a smooth texture that will bind the burgers together. Patty the burgers and set aside on a plate.
- Heat a skillet to medium high and spray with cooking oil.
- Pan fry the burgers, 6 minutes per side. Flip carefully – they are fragile burgers!
Enjoy this burger with your favorite vegetarian burger toppings. If you decide not to eat as many as this makes, wrap the burgers individually in plastic wrap and pan fry them tomorrow.