The Ultimate Veggie Burger

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This hearty and totally satisfying burger has all the messy deliciousness of its beefy counterpart but without the meat! Flexitarians can easily slap a few slices of bacon on top to take it to the next level, but it's pretty awesome on its own with scallion mayo and pickled onions! (Bonus: This recipe also makes a mean vegetarian meatloaf or meatballs!)

Joshna Maharaj's ultimate flexitarian veggie burger.

Serves 4

2 cups chickpeas, cooked and drained
1 cup cooked brown rice
2 scallions, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 large egg, whisked
1 tbsp whole-grain mustard
1 tsp crushed, dried red chiles
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 cup vegetable oil, for frying

  1. Combine chickpeas and rice in a bowl and mash until a thick paste forms. Stir in scallions, garlic, parsley, egg, mustard, chiles, salt and pepper; mix well. Form into 4 patties, each 1/2 in. thick.
  2. Line a baking sheet with paper towel and set aside.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side. Remove from heat and drain on lined baking sheet.
  4. Serve on toasted buns, piled high with pickled onions, lettuce and scallion mayo.

Joshna Maharaj's ultimate veggie meatloaf and meatballs.

Vegetarian Meatloaf

same ingredients as above
butter, for greasing pan
bread crumbs, for coating pan

  1. Combine chickpeas and rice in a bowl and mash until a thick paste forms. Stir in scallions, garlic, parsley, egg, mustard, chiles, salt and pepper; mix well.
  2. Heat oven to 350 F. Butter a small loaf pan and coat with bread crumbs. Pack "meat" mixture into loaf pan and bake for 35-40 minutes, until cooked through.
  3. Remove from oven, allow to cool; unmold. Slice and serve; garnish with pickled onions and scallion mayo. (Pan-fry leftovers to reheat.)

Vegetarian Meatballs

same ingredients as above
bread crumbs, to coat balls
vegetable oil, for frying

  1. Combine chickpeas and rice in a bowl and mash until a thick paste forms. Stir in scallions, garlic, parsley, egg, mustard, chiles, salt and pepper; mix well.
  2. Form "meat" mixture into walnut-sized balls; roll in bread crumbs and pan-fry in a small amount of oil until golden, turning often, approximately 4 mins. Alternatively, bake in oven at 450 F for 15 minutes, until golden.
  3. Serve with scallion mayo and pickled onions.

 

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