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The Best Veggie Burger IN THE ENTIRE WORLD!

Dinner

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

Ugh. What a cocky recipe title. But I’m serious. This thing is soooo great. I have sort of an attitude about veggie burgers because most restaurants don’t treat veggie burgers with the proper respect they deserve, man. They’re generally just some sad afterthought, a requirement for burger establishments so vegetarians don’t starve to death while at their restaurant. Can you tell I’m passionate about the subject?

As a meat-eater, I eat veggie burgers all the time because I love them. I would never say that a veggie burger is necessarily better than a meaty, bacon-loaded burger with melty cheese on top, but I would say they’re just different – you can’t really compare the two. I don’t always want that kind of burger; sometimes I want to go lighter, fresher but still want to feel full.

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

These veggie burgers are a mix of garbanzo beans, black beans, beets (!!), heirloom pink rice (can we talk about my love affair with fancy rice?), a bunch of spices and some red onion. They’re vegan, too! No egg to hold them together – the coldness from the fridge helps bind them. It’s vegan science.

Since I’m not a vegan, I love adding cheese to every burger ever, meat or no meat.

I love these things so much. I hope you get a chance to make ’em. Get at it!

Veggie Burger: Loaded with Garbanzo Beans, Heirloom Rice, Black Beans and Spices.

The Best Veggie Burger IN THE ENTIRE WORLD!

Print
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients

Patties:

  • 8 ounces beets, steamed or roasted and peeled*
  • 1 15 ounce can garbanzo beans, washed and drained
  • 1 15 ounce can black beans, washed and drained
  • 1/2 cup cooked brown rice
  • 1/4 cup rolled oat flour**
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sumac
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Salt
  • Pepper

For the burgers:

  • 6 hamburger buns
  • 6 thin slices of Morbier cheese, or other strong cow’s milk cheese of choice
  • Dijon mustard, optional
  • Mayonnaise, optional
  • Butter lettuce
  • Tomato

Directions

To make the patties:

  • Pulse beets in a food processor until roughly chopped. Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste. (I added about one teaspoon of kosher salt and half of a teaspoon of pepper.)
  • Using a half cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes. (Since we aren’t using egg to bind the mix, this step helps the patties hold together.)
  • Melt butter or olive oil in a non-stick skillet. Toast the hamburger buns for 1-2 minutes. Remove and set aside. Add more butter or olive oil if needed. Add the patties and cook on both sides for 3-4 minutes and until the tops are lightly golden brown. Place the slices of cheese on top of each burger and cook for 1 minute longer, until cheese is melty.

For the burgers:

  • To assemble burgers, add a smear or two of Dijon mustard and mayonnaise, a sheet of butter lettuce and a slice of tomato to one half of the bun. Top with the veggie burger pattie and the other half of the bun. Repeat until all six burgers are assembled.

Notes

*Many grocery stores sell roasted beets. If you’d like to roast them yourself, here’s how: Preheat the oven to 400? Fahrenheit. Trim the beets. Place them in a casserole dish, add a splash of water, cover with foil and roast for 30-45 minutes, until beets are tender when scored with a fork. Allow to cool to room temperature, then peel.
**You can buy oat flour, or you can make it at home. To make oat flour, add 1/4 cup of rolled oats to the jar of a food processor. Pulse until the mixture is very fine. Measure out 1/4 cup (you may end up with a few tablespoons more) and proceed with the recipe.

Fried Oyster Sliders

Sandwiches

Fried Oyster Sliders // www.acozykitchen.com

I know this is a food blog and I’m not supposed to say things like this, but the first time I ate an oyster I compared it to a booger. I thought it was FOUL. Absolutely foul. And it had nothing to do with the quality, because I made sure the first time I tried one was at a nice restaurant in Seattle. I just couldn’t deal. It was a texture thing.

It took me a looong time to muster up enough courage to eat one again but I love them. Totally love. I usually opt to eat them raw with a little mignonette, hot sauce or a squeeze of lemon. If you’re a non-raw-oyster-eating type of person, I feel you. But I do think you might like them in their fried state. Everything is better fried.

These fried oyster sliders are delicious. And cute! The full recipe for the batter is over on Etsy today.

Fried Oyster Sliders // www.acozykitchen.com Continue Reading

Nachos

Breakfast, Snacks

Nachos // Etsy by A Cozy Kitchen

I think some restraint in life is needed, right? I mean if I didn’t practice any sort of restraint ever, I’d have a whole lot more shoes, maybe four more corgis (one is enough, trust me), a new car and maybe, just maybe I’d eat nachos like every single day of my life. But when I do make nachos, which isn’t all that often because it’s summer and I need to be in a bathing suit next week (have I told you this?), I practice no restraint. I go to town.

This means lots and lots of cheese. And when it comes to nachos, layering and a low oven temperature is VERY important. You don’t want burnt chips and burnt cheese, man. You want layers of cheesiness all up in between the chips. Just because you get to the bottom of the nachos doesn’t mean you should be eating naked chips! (Can you tell I’m passionate about nachos?!)

And the toppings are important, too. You want them to be plentiful and interesting. I like cilantro, hot sauce, queso fresco, some chorizo, spicy radishes, AND, if you add an egg, this means you can call it breakfast. Who doesn’t want nachos for breakfast, I mean…

The full “recipe” and more photos are up on Etsy’s site RIGHT NOW! GO!

Fun side note: If you love nachos, there’s a WHOLE gigantic book on this glorious, cheesy subject. It’s called Ultimate Nachos: From Nachos and Guacamole to Salsas to Cocktails. It’s filled with cheesy nachos, cocktails that compliment nachos, guacamole recipes that should live next to your pile of nachos and then there’s more nachos. It’s like a dream.

Nachos // Etsy by A Cozy Kitchen

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