Calling all herbivores! I'm talking to you veggie enthusiasts. There is more out there than those plain quinoa burgers from the freezer aisle that are your go to meal. I introduce to you, my take on a veggie burger, with sautéed spinach, and a generous amount of garlic.
While I did develop this meatless recipe, I am no vegetarian. I am always open to trying new things though. On my blog, I will try to share some some dairy, soy, or egg free recipes here and there as well, but I thought a vegetarian recipe would be the perfect place to start.
I didn't just happen to wake up one day and say, "Let's make a meatless burger!" The idea came to me while flipping channels. I landed on a cooking show, and to build on the idea of starting 2016 healthier, they were making veggie burgers. I was captivated by the idea that you can use a rice and bean base and add whatever you like. So I did just that.
Now, of course I didn't use their recipe for a veggie burger base. I made my own, using brown rice, black beans, an egg, and some oats for a bit more stability and texture. I then added some spinach I sautéed with olive oil, and a nice portion of minced garlic. Then I baked the mixture, plopped it on a bun with some 'fixins, and packed it for lunch.
This veggie burger is just as easy to make as it is to run to the store and by a box of them. This recipe is easy, requires ingredients that most of us can find in our kitchen, and doesn't make a big mess while making them. If you want to upgrade the burger a bit, serve it on a buttery brioche roll, or strangely enough, an english muffin (they seriously make really good burger buns). Or if you want, go ahead, serve the burgers on a traditional hamburger roll. I won't judge you!
Baked Veggie Burgers
Time: 30-35 minutes
- 2 tsp olive oil, divided
- 2 tbsp finely minced garlic
- 3/4 cup spinach, packed into the measuring cup
- 1/3 of dry brown rice, cooked
- 1 tbsp flax meal
- 2/3 cup black beans
- 1 egg
- 1/4 cup rolled oats
Preheat the oven to 350 degrees and line a baking tray with parchment paper. In a small skillet, saute the garlic with 1/2 tsp olive oil on medium heat until soft, 2-3 minutes. Add in the spinach and an additional 1/2 tsp olive oil, and continue to saute on medium until just beginning to wilt, about 2 minutes. Set aside and let cool. In a blender, combine the brown rice, flax meal, black beans, and egg and blend until mostly smooth. Add in the spinach, and blend to combine. Blend in the oats. The mixture should not be completely smooth. Spoon heaping 1/3 cups of the mixture onto the baking tray, and spread into burger sized rounds. Bake for 18 minutes. Let cool slightly before removing from the tray, and serve on buns with condiments and toppings of your choice.