Being vegetarian means you aren’t left with many options at burger places. They generally have one vegetarian patty…..and it usually tastes like cardboard. These homemade burger patties are full of flavor and protein, plus they freeze really well so you can throw them on the grill whenever you are craving one.
Burger Patties
- 2 Cans Rinsed Black Beans
- 1 Cup Cooked Brown Rice
- 1 Small Package Mushrooms
- 1 Anaheim Pepper
- 1 Tablespoon Chipotle (I used the bottled ones in adobo)
- 1 Lime
- 1 Tablespoon Chili Powder
- 1/2 White Onion
- Salt
- Pepper
- 1/2 Tablespoon Oregano
- 6 Cloves Garlic
- 1/4 cup bread crumbs
To prep, I chop the onion, mushrooms, garlic and anaheim pepper. Next I rinse and mash the black beans (not completely mashed, some whole beans are fine).
Start by cooking the onion and anaheim pepper together until they are both a little tender. Add in the mushrooms and garlic and cook until those are soft as well. Then add in the chipotles and all of the seasonings, giving the entire mixture a big stir. After 5 min or so, add in your final ingredients and cook for another 5 minutes stirring at you go.
Let the mixture cool until you will be able to form patties without burning your hands. Once it has reached that point, stir in 1/4 cup of bread crumbs and form your patties. I make mine about the size of my palm and 3/4 inch thick.
Get a flat pan nice and hot with some non stick cooking spray ( I use the olive oil kind they sell at Costco). Cook the patties about 3-5 min on each side until they get a brown crust. Finally, add your favorite slice of cheese on top and let the heat from the patties melt it.
I love to top these burger patties with pico de gayo, guacamole, and some mixed lettuce greens. Serve next to some fries and you have the perfect summer bbq worthy meal.
cafepatel.com 