Add these spicy, smoky little veggie burgers to your next sports get-together. Just throw everything into the food processor, chill, grill and put on your favorite slider bun or roll. Top with grilled onions, cheese and condiments and you’ll have a hit for all your sports fans—veg or not. In the photo I embellished mine with homemade zucchini relish.
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Servings: 16 (including bun)
Time: 20 minutes active; about 1 hour total
1 cup cooked brown rice
1 15 ounce can chickpeas, or pinto, black or kidney beans
1/2 cup onion, chopped
1/2 cup carrot, chopped
1/3 cup almonds, chopped if whole
1/3 cup unsalted sunflower seeds
1/4 cup dried parsley
2 tablespoons light sodium soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons smoked paprika
1 tablespoon brown sugar
1. Put everything in a food processor and blend well. Transfer to a bowl, cover and refrigerate at least 30 minutes or overnight.
2. Meanwhile, heat a grill pan or skillet. Spray the pan with cooking spray and then split and grill the insides of the buns. Set aside.
3. When burger mixture is firm enough to handle, spray your hands with cooking spray and then shape into 16 equal-sized burgers. Respray the pan with cooking spray and then grill each burger 2–4 minutes on each side. Slide into buns and top with your favorite condiments.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun, and above all, tasty, lifestyle.