Happy Healthy Blogger Thursday!
I am so excited today to introduce you to Laura from The Art of Cooking Real Food. Laura and I are both passionate about eating real, whole foods. It’s such a treat to read her blog and find someone who truly shares your passion. And you know what it’s even better? She is also a Wisconsin blogger and I love supporting local people. 🙂
I have to say that she has totally outdone herself with this post. I don’t know about you, but I have yet to find a good homemade veggie burger recipe and I think my search is over. My veggie burgers quickly turn into veggie sloppy joes. I can’t wait to try this recipe!
So, without further adiue,
heeeerrrreeee’s Laura!
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Hi everyone! I’m Laura from The Art of Cooking Real Food, and I’m so excited to be guest posting for Kimberly today! I know she shares my passion for cooking real, healthy meals by using real, healthy ingredients, and I feel honored to be here, sharing one of those recipes with you all.
Today I’m going to share a tasty white bean veggie burger recipe my family has been enjoying lately. It used to be that my family would run and hide if I announced “veggie burgers” were on the menu for dinner, but over the years, we have come up with a few tried and true keepers, and this White Bean Veggie Burger is one them.
When I make veggie burgers, I opt for crushed rolled oats instead of breadcrumbs as a binder. This has helped greatly with the traditional mushy texture that turns my family off, and lends a firmness to the “burger” that allows it to maintain it’s shape, even inside a bun. To crush the oats, either place them into a mortar and bash them lightly with the pestle, or place them in a ziploc bag and roll over them with a rolling pin; they do not need to be ground, just “crushed”.
These burgers are chock full of vegetables and the combination of thyme, sage and marjoram gives them a nice big flavor. To “dress” this burger, keep it simple with fresh spring greens and tomato slices, and possibly an easy mixture of Dijon mustard and mayonnaise.
White Bean Veggie Burger
makes 8 burgers
3 cups cooked Cannellini, Navy, or Great Northern beans, divided
1 medium carrot, shredded
1 celery stalk, finely diced
1 garlic clove, minced
1 c fresh spinach, chopped
4 oz mushrooms, finely chopped
1/4 c onion, finely diced
1 c rolled oats, crushed
2 eggs, lightly beaten
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp dried sage
1/4 tsp dried marjoram
1/4 c plus 1-2 Tbs olive oil, divided
Place half of the white beans in a large bowl; mash well with a fork or potato masher. Add the rest of the ingredients through marjoram and mix well.
With lightly oiled fingers, shape the mixture into eight 4 inch patties. Place on waxed paper.
Heat 1/4 c olive oil in large skillet over medium high heat. Cook patties in batches (I could easily fit 4 in my 12 inch skillet without crowding) approximately 3 – 4 minutes or until a nice, brown crust forms and the patties release easily from the pan; carefully flip the patties and cook another 3 minutes more.
Add the remaining 1-2 Tbs olive oil if needed and continue as directed above with remaining patties.
Serve on burger buns and top with fresh spring greens, tomato slices, and a 1:1 mixture of mayonnaise and Dijon mustard, if desired.
Store any remaining patties in the refrigerator or freezer, separated by wax paper; reheat in oven or skillet.
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Don’t this look amazing?
I don’t know about you, but these definitely put me in the burger mood.
What are your favorite burger toppings?
