Every time I get the barbecue fired up, and burgers are part of the menu, I’ve got to dedicate a round to the veggie.
Barbecues, friends, burgers. Quintessential summer chill in my eyes.
Throw in a glass of wine, a cold local brew, or a fresh squeezed cocktail; enhance the scene with a little music and it’s ‘summertime.’ And I’ll take a veggie burger please!
Chickpea-Brown Rice Burgers
2 cups cooked and drained chickpeas
1 cup cooked brown sushi rice*
1 minced sautéed shallot
1 minced sautéed garlic clove
1/2 juice of a lemon
1/4-1/2 cup shredded grated cheddar cheese
2 Tbsp. chopped fresh parsley
1 large egg
salt and pepper to taste
1. In a food processor, pulse chickpeas and brown rice until smooth, stir in minced shallot and garlic, parsley and shredded cheese. Season with salt and pepper to taste. Add whisked egg and combine.
2. Form into four 1/2 inch thick patties, grease a vegetable barbecue grate, grill on high heat for about four minutes each side, until golden brown. Top with a little sharp cheddar cheese or a cheese of your liking, place upon a yummy burger bun and if your feeling really decadent top with a little yogurt tzatziki sauce. Fineto.
1/4 cup seasoned rice wine vinegar
1/2 Tbsp. vegetable oil
1/8 cup evaporated cane juice sugar
1/2 tsp. fine grain sea salt
In a medium sauce pan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Mushroom-rice Burgers with Cheddar Cheese
Recipe from Star Chefs
2 Tbsp. olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
8 ounces white mushrooms, wiped and clean with dampened paper towels and finely chopped
1/2 cup quick-cook oats
4 ounces coarsely grated sharp Cheddar cheese (about 3/4 cup)
1 egg lightly beaten
Salt and freshly ground black pepper, to taste
2 to 3 Tbsp. fine dry bread crumbs (if needed)
1 large fresh, garden ripe tomato, thinly sliced
1 large onion, thinly sliced (optional)
1/2 head of lettuce like iceberg or romaine, thinly sliced
4 whole wheat hamburger buns
Ketchup, mayonnaise or mustard
1. Prepare the burger mixture. Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until soft but not brown, about 4 minutes. Increase the heat to medium-high, add the mushrooms, and cook, stirring occasionally, until tender and most of the mushroom liquid has evaporated, about 4 minutes.
2. Stir in the brown rice and cook for 1 minute. Remove from heat and transfer mixture to a large bowl. Stir in the oats, cheese and egg. Add salt and pepper. If the mixture seems wet, add the bread crumbs. Cover the mixture and refrigerate until firm, 3 to 4 hours.
3. Line a baking sheet or large plate with plastic wrap. Wet your hands slightly and form the vegetable mixture into four patties. Place the patties on the prepared baking sheet, cover loosely with plastic wrap, and refrigerate for 1 hour.
4. Preheat grill to high.
5. When ready to cook, place a vegetable grate on the hot grill and preheat it for 5 minutes. Arrange the tomato and onion slices, pickles and lettuce on a platter and set aside. Oil the vegetable grate and place the patties on it. Grill, turning carefully with a spatula, until nicely browned on both sides, 4 to 6 minutes per side, as the burger cooks, toast the buns over the flames as well. Serve as you would any burger, piling the buns high with lettuce, tomato, onion, pickles and smearing on the ketchup, mayonnaise or mustard, or go BIG will all three.