I am sorry to say that winter break is over. Boo hoo, Okay, I’m ready to move on… because there’s more cooking to do.
Did I say Happy New Year yet? Yeah. Finally it’s 2017. The past year sure wasn’t great… other than this blog and you amazing people. I’m so happy that I’ve been able to share my creations with you for a whole year. This blog was a gift last December and I couldn’t be happier with how it has grown over the past year.
Now, onto the burgers. These are some seriously meaty burgers, despite the fact that they’re vegan and extremely healthy. Brown rice and black beans go together so well. And there’s a surprising secret ingredient – oatmeal. I know! It’s weird, but oatmeal is great in veggie burgers.
These veggie burgers are:
Full of protein
Low-calorie
Shockingly VEGAN
Filling
“Meaty”
The perfect healthy dinner for the fam!
- 1 and ½ cup cooked brown rice
- 1 (15 ounce) can black beans, rinsed
- ¼ cup rolled oats
- ¼ cup diced mushrooms
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon olive oil
- For Assembly: 6 whole wheat hamburger buns
- 1 ripe avocado, sliced
- 1 large tomato, rinsed and sliced
- a side of crispy baked sweet potato fries
- Prepare rice.
- In a food processor, pulse black beans, oats and mushrooms until combined, but a but still a bit chunky.
- Add garlic powder, onion powder, salt and olive oil to food processor. Pulse to combine.
- Transfer to a bowl and add brown rice. Stir to combine.
- Cover and freeze 5 minutes.
- Meanwhile, line a baking sheet with parchment paper.
- Form 5-6 burgers (depending on how thick you want the burgers to be) and place on lined baking sheet. Refrigerate 30 minutes.
- Heat olive oil in a large skillet or frying pan over medium heat.
- Cook burgers 3-5 minutes on both sides, or until desired crispiness.
- Prepare buns and slice avocado and tomato.
- Assemble veggie burgers and serve.
