Veggie burgers

I’ve finally finished by 10-month yoga teacher training, and while it’s bitter sweet to be done, I’m looking forward to having more time for my blog. I have a lot of recipes to post, and Chinese medicine and yoga to discuss.

Today’s post is for my homemade veggie burgers, which are a constantly-evolving, free-form food that I change based on my whim and what I have on hand.

veggie burgs

I’ve been experimenting with a couple of different recipes and found a nice combo in my last batch. It’s an amalgamation of Molly Katzen’s Tofu Nut Ball recipe (from The Enchanted Broccoli Forrest) and Mark Bittman’s Nut burger (from How to Cook Everything Vegetarian).

My version is pretty flexible for the proportions of rice/nuts/tofu–the key is to add enough whole cooked rice at the end to be able to form nice burgers.

If you don’t have the time or inclination to make your own burgers, we love Sunshine Burgers. They are gluten-free and made of sunflower seeds and other tasty things.

Cathy’s Veggie Burgers

1 cup raw almonds
1 1/2 cups cooked brown rice
1 onion
1/2 block Chinese-style tofu (about 8 ounces)
1-2 tbsp tahini or peanut butter
Sriracha hot sauce to taste (we like a lot–1/2-1 tbsp), or any other hot sauce or ketchup (optional)
Soy Sauce to taste (about 1 tbsp)
1 egg

Grind almonds in a food processor to make a coarse meal. Add about onion, tofu, tahini or peanut butter, Sriracha, soy sauce, egg and about 1/2 of the rice. Pulse to form a thick, fairly uniform puree.
Dump puree into a bowl and add enough brown rice until the mixture is mold-able but still a bit wet (not sopping wet, just a bit wet).

I like to cook these on my double-burner cast iron griddle, but I think they’d also do well in the oven.

To cook on your stovetop: heat a thick griddle or skillet to a medium to low temperature. Mold 1/2-3/4 a cup of mix into patties (easier to do this with wet hands). Cook on griddle for 5-10 minutes per side. Turn your burgers carefully–they should hold together pretty well, but need to be handled gently. The idea is to slowly evaporate the liquid out while cooking the egg to hold it together. Keep the temperature low so that your burgers don’t burn while they slowly dry out.

To cook in the oven: Preheat oven to 325 degrees. Place patties on a greased baking sheet and bake for about 30 minutes, or until patties are crispy and brown on the outside and cooked through.

Serve with whatever burger toppings you like. My favorite toppings are avocado, dijon mustard, and tomatoes. My husband usually likes to melt some cheese on his burger just before it comes off of the griddle.

This entry was posted in Dairy Free Recipes, Gluten Free Recipes, Meals, Recipes and tagged , , , , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

5,392 thoughts on “Veggie burgers

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