No More Frozen Veggie Patties!

True Fact: Vegetarians and vegans love burgers just as much as meat-eaters love them. How so, you may ask?

Veggie burgers.

I LOVE all cheeses. Parmesan, blue, gouda, mozzarella, you name it, I love it. However, there is one cheese that stands above the rest in nutritional value, goat cheese. When it comes to fat and calories, goat cheese trumps over traditional cow’s milk cheese with it having ~80 calories and 6 grams of fat/ounce, whereas cow’s milk cheese generally has ~100 calories and 10 grams of fat/ounce.

If you omit the goat cheese, you can enjoy this as a vegan (no animal products) dish.

Alternative Bagels are low in calories (110 calories versus the traditional bagel with ~350 calories), for those of you watching your digits. I used the sweet wheat, but other flavors include, country white, cinnamon spice, very blueberry, roasted onion, and italian herb.
I’ve had my fair share of veggie burgers restaurants and grocery stores but after trying these, you’ll never want to eat frozen veggie burgers again. Easy to make, and can be stored in the freezer, these patties are true vegetarian delights.
Beautiful colors! Feel free to add your favorite burger toppings (i.e. fried shallots, jalapeños, cheddar cheese, pepperoncinis, black olives, coleslaw, roasted corn, grilled pineapple, etc).

This is what you call a guilt-LESS burger.

Black Bean Mushroom Goat Cheese Burger

Ingredients:

  • 1 onion, finely chopped
  • 8 ounces cremini mushrooms (finely chopped)
  • 2 garlic cloves (minced)
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 ½ cups canned black beans (drained)
  •  Soft goat cheese crumbled (to your liking, I added about 1/4 cup)
  • 3/4 cup Panko bread crumbs
  • Sweet Wheat Alternative Bagel (used in place of traditional hamburger bun)
  • Handful of fresh spinach
  • Sliced purple onions
  • 1/2 avocado sliced
  • Grape tomatoes
  • Salsa to top

Directions

  • In a large well-greased skillet saute onions and cook until golden (~4 minutes). Add mushrooms, garlic, cumin and paprika and cook, while continuing to stir, for ~5-6 minutes. Remove from heat and set aside to cool slightly for ~5 minutes.
  • Add cooled vegetables, black beans, and cilantro into food processor. Process until combined but still chunky.
  • Pour the mixture into a bowl, add goat cheese and bread crumbs. Mix with hands or spoon until well combined. Season with salt and pepper to taste.
  • With hands, form the mixture into small balls then press them into patties.
  • On a well-greased skillet over medium-high heat, cook patties for about 5 minutes per side.
  • Serve the burgers on the bagel halves, top with your preferred toppings.

5 responses to “No More Frozen Veggie Patties!

  1. Ok, now I feel like I owe you money. That burger looks amazing! Just this week, my boyfriend was complaining about MorningStar patties and I thought (to myself) well, I don’t friggin’ know how to make a good veggie patty! Uh, yeah, not any more! I’ve learned so much from this blog! I made a trip to Whole Foods today and was beyond excited to finally get some chia seeds in my life! Lol I got a bunch of goodies so I’m looking forward to relying less on packaged stuff! Yay!

  2. Goat cheese is my absooooluteeeeee FAVORITE. And I love veggie burgers! I’m not vegetarian, but I hate red meat! Love this. So trying it soon!!!!!!

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