Veggie Burgers

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over 8 weeks post-op.

INGREDIENTSveggie

  • 1 pound can of beans, drained and rinsed, or 1.5 cups cooked beans   (suggestions: your favorite bean!)
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
  • 2 teaspoons + 2 tablespoons oil for pan saute (suggestions: olive, coconut, grapeseed)
  • 3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
  • 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
  • 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
  • 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
  • 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)

DIRECTIONS

  • Heat 2 teaspoons oil in a pan over medium heat.  Saute the onion, veggies, and garlic until fork tender, about 5 to 6 minutes.
  • Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined. Pulse in the dry base and texture ingredient until a soft consistency (again, think consistency of fork tender food).
  • Form into golf ball size balls and flatten into patties.
  • Heat 2 tablespoons oil over medium-high heat. Pan fry patties 2-3 minutes per side until browned and heated through.

Makes about 18 small patties.

VARIATIONS

Mexican Sliders

  • 1 can pinto beans
  • 1/2 cup onion
  • 1 clove garlic
  • 2 cups of veggies: 1 cup canned yellow corn, 2/3 cup sweet red pepper, 1/3 cup packed spinach
  • 3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons red prepared salsa
  • 4 teaspoons spice: 2 tsp cumin, 2 tsp chili powder
  • 1/2 teaspoon salt
  • 1 cup dry ingredient: cornmeal
  • 1/2 cup texture ingredients: 1/4 cup cilantro, 1/4 cup white rice

Classic Sliders

  • 1 can black beans
  • 1/2 cup onion
  • 1 clove garlic
  • 2 cups of veggies: 1 cup mushrooms, 1/2 cup celery, 1/2 cup green pepper
  • 3 tablespoons liquid: 1 tablespoon ketchup, 1 tablespoon mustard, 1 teaspoon liquid smoke, 2 teaspoons soy sauce or vegan Worcestershire
  • 4 teaspoons spice: 3 teaspoons Montreal steak seasoning, 1 teaspoon Italian seasoning
  • ½ tsp salt (omit salt)
  • 1 cup dry ingredient: panko bread crumbs
  • 1/2 cup texture ingredients: 1/2 cup walnuts, chopped

Indian Patties

  • 1 can chickpeas
  • 1/2 cup onion
  • 1 clove garlic
  • 2 cups of veggies: 1 cup sweet potato, chopped fine, 1/2 cup sweet red pepper, 1/2 cup yellow corn
  • 3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons coconut milk
  • 4 teaspoons spice: 3 tsp curry, 1 tsp cumin
  • 1/2 tsp salt
  • 1 cup dry ingredient: oats
  • 1/2 cup texture ingredient: 1/4 cup cilantro, 1/4 cup chopped cashews

– See more at: http://www.nomeatathlete.com/veggie-burger-recipe/#sthash.kWmut6Ho.dpuf

2018, WakeMed