I used to be that girl, but that was when I used to be over concerned about my thighs touching. No more. If I’m hungry, give me a burger. Half burger, half ketchup, that is, with tons o’ fries. Then I’m a happy patron. But I’m not always big on meat. I mean, have you ever eaten a burger and then felt like you needed a 5 hour nap just to recover? Yeah, that’s me. In my quest to find the perfect veggie burger I’ve tried quite a few but never quite felt like I’d found “the one.” That had to change. With this recipe I not only aimed to simplify veggie burgers, but also keep them flavorful and with sturdy texture. In my mind, a good veggie burger should be slightly crisp on the outside, tender on the inside, and not at all “gummy.” Friends, I’m happy to report that these little gems not only require just 7 ingredients, but they also hit the nail on the head with both flavor and texture. Serious score. The base starts with onion and mushroom, sautéed to deepen their color, flavor and texture. Then I added in a light seasoning of salt, pepper and chili powder (or cumin). Then came the mashed beans – I went with kidney to try something different than black beans, which is the legume most veggie burgers rely on. Last but not least, ground walnuts and cooked quinoa for a “dry” that not only creates a lovely crumbly texture, but also adds heaps of nutritional benefits. I tested these two ways:
- Thicker patties baked in the oven2) Thinner patties sautéed in a skillet I’m happy to report that both worked! The baking takes longer but yields a better overall texture, I believe. But if you’re in a time crunch, throw them on the stovetop! They’ll do just fine. Now, the important part. What do they taste like? I’m glad you asked. They’re TenderSlightly crispPerfectly brownedSavorySmokyHeartySatisfying& Ridiculously addictive I had one for sampling purposes, then another…The rest are just waiting to be devoured. These won’t last long around my house or yours. This recipe yields about 10 thicker baked sliders or 16 thinner “grilled” sliders. So one batch will feed a descent-sized crowd! But if it’s just you and a friend, I’d suggest par-baking them for maybe 15 minutes and then pulling them out to freeze. Then, when you’re ready to eat one, just pop it out of the freezer and bake until warmed through and adequately browned and no longer tender. All that’s left to do is top as desired. I went with ketchup, mustard, lettuce, onion, tomato. But I’m someone of a hamburger purist, so do as you wish! I’m sure these would be awesome with avocado and salsa for more of a Mexican spin, or with cheese (vegan or not) and some vegan bacon. Dream big and eat several – they are sliders after all. Enjoy!
