Wednesday, October 31, 2012

Chipotle-Cheddar Veggie Burgers



Hearty, filling veggie burgers are one of the best and most versatile alternatives to meat. They can be eaten on a bun, in a salad, on their own with side dishes, or a number of other ways. For years I bought the pre-made veggie burger varieties at the store, but as we’ve tried to eat more whole and less processed, the laundry list of crazy ingredients in those burgers was just too much to stomach.

Ever since, I’ve been in search of good homemade veggie burger alternatives. I’ve tried a few different recipes, but this one from Cooking Club magazine is my favorite. It’s easy, it’s inexpensive and it’s flavorful. I’ll note that this recipe was originally intended for the grill, but because grilling a burger like this requires making the patties about an hour in advance so they can firm up in the freezer, I’ve made a few modifications for people like me who always forget this step until they pull the recipe out for dinner.

Chipotle-Cheddar Veggie Burgers
Adapted from Cooking Club, Summer 2012

Ingredients:
1 (15 oz.) can kidney beans, drained, rinsed, divided
½ c. old-fashioned oats, divided
2 eggs (or egg whites)
2 tbsp. flour
¾ tsp. salt, divided
½ tsp. chipotle chili powder
¼ c. shredded cheddar cheese
3 tbsp. minced green onions
2 tbsp. chopped fresh cilantro
1 tbsp. olive oil

Directions:
Place half the beans in a large bowl; mash slightly with a fork. Stir in half the oats.

Pulse remaining oats in food processor until finely ground. Add remaining beans; pulse until chopped. Add eggs, flour, ½ tsp. of the salt and chili powder; process 1 min. or until coarse paste forms. Add to mashed bean mixture; stir in cheese, green onions and cilantro.

Heat large pan on medium heat and drizzle with olive oil. Divide mixture into four patties and place in pan. Cook about 4 min., then flip and cook another 4 min. or until firm. 
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