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Veggie Burger Anyone?

GrillSummer is here and the grill comes out of hibernation and my seasonal meat-eating debate begins. I love grilled food! I especially love grilled vegetables. Vegetables seem to gain a whole new personality once they’ve spent a few minutes on the grill

That’s all well and good, but being raised in a meat-eating family, a grill usually means lots of meat. There’s something about eating perfectly seasoned and grilled chicken wings on a charcoal grill. It really doesn’t get much better than that (in my opinion).

In my never-ending attempt to improve my health and eating habits, I decided to forgo my usual turkey burger this Memorial Day and make veggie burgers instead. Being that it was my first attempt I didn’t think they were quite ready to be unveiled on a charcoal grill so I cooked them inside.

For all of you veggie burger makers out there, I welcome any tips, pointers and ideas on how to make the veggie burger consistency better. They tasted just fine, but they weren’t ready to go on a grill because their consistency would cause them to eventually fall in between the bars on the grill and become fire starter.

Here’s what I used:

  • Package of dry navy beans
  • Package of dry pink beans
  • Tofu
  • Onion
  • Red and green pepper
  • Salt
  • Black pepper
  • Cayenne pepper
  • Brown rice
  • Garlic powder

This is what I did:

After washing the beans, I boiled them in water seasoned with Goya chicken bouillon in a pot until they softened. The brown rice was left over from a meal I served earlier in the week so I didn’t have to cook it.

In a food processor, I processed the beans, tofu, onion, pepper and seasonings. Actually, I pulsed it so that it wouldn’t turn into liquid mush. I seasoned to taste and then took a scoop full and cooked it in a hot skillet with a little oil.

Although they tasted very good, they were a little too loose so I threw in a little organic whole-wheat flour to tighten it up a little. All that managed to do was give it a crab cake type of texture.

I sprinkled a little cheese on top to make it a veggie cheeseburger and called it a day.

My daughter is hooked. She said that next to French Fries she thinks that veggie burgers are her favorite meal (this from the queen of chicken nuggets and fries).

My goal is to create veggie burgers of a grilling consistency. I don’t want to be the one stuck in the kitchen cooking veggie burgers while everyone else is outside having a great time around the grill.

Any suggestions?

About the author: Felicia has learned the hard way that health, whether good or bad, is a result of daily choices and habits. On this blog, Felicia shares what she’s learned and the healthier choices she now makes as a result of her new knowledge. She hopes to encourage others to experiment to find alternative solutions to nagging problems (she’s also is a bit of a tree hugger and likes to share ways to lighten the toxic burden on the environment).

in Recipe, Vegetarian