After setting off my fire alarm, almost loosing my big toe from a stray knife and nearly puking when my hands touched the raw ground beef, I declared war on hamburgers. Restaurants are a different story but at home, veggie burgers all the way.
Veggies burgers used to be negatively portrayed as bland mushy slop not worth serving to company. That has changed in recent years, thanks to plant based chefs and home cooks alike. I’m over enjoyed vegetables are getting the spotlight they deserve because while I love brownies, you can’t beat caramelized roasted broccoli.
There is one caveat I had about homemade veggie burgers and that was they couldn’t be grilled. As soon you placed the patties over screaming hot coals, they fell to pieces. A total bummer during prime BBQ season aka summer. The genius minds behind Minimalist Baker have given us a solution. A simple and easy recipe that takes 30 minutes, is packed with flavor and can be flipped like a regular old hamburger.
Me, being me added another layer of spice in the form of roasted hatch chilies, which are folded into the veggie burger mixture. Then as if it couldn’t get any better, a hunk of sharp cheddar cheese is placed in the middle of the patty. It’s my vegetarian version of a Juicy Lucy.
Perfect for Labor Day? I think so.
If you decide to take a chance on this Veggie Burger, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
Green Chili Veggie Burgers Stuffed with Sharp Cheddar
Ingredients
- ½ cup onion diced
- ½ cup toasted cashews
- ½ cup toasted sunflower seeds
- 1 hatch green chili pepper roasted, seeds removed and chopped.
- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1½ cups canned black beans about 2 15 ounce cans, drained and patted dry.
- 1 cup cooked Spanish rice
- ⅓ cup panko bread crumbs
- 1 10 oz loaf sharp cheddar cheese
- 2 tablespoons bbq sauce
Instructions
- Heat skillet over medium heat. Once hot, saute onions until translucent and soft, 5 – 7 minutes. Set aside.
- Mash the dried and drained beans in a large bowl with only a few chunks remaining.
- In a food processor or blender, add nuts, spices, salt and pepper to taste. Pulse until a fine meal is achieved.
- Next, add cooked rice, spiced nut mixture, sauteed onion, panko bread crumbs, chopped hatch chili pepper and BBQ sauce to the bowl of mashed beans. Mix thoroughly to form a moldable dough.
- Shape veggie burger mixture into eight patties. Place a chunk of sharp cheddar in the middle of four patties. Top with remaining patties and seal edges together.
- Grill the patties over medium heat for 3-4 minutes on each side. Serve with toasted buns, tomatoes, ketchup, avocado, and anything else you can think of.
Notes
Cashews and sunflower seeds are what I had on hand but feel free to use other nuts like almonds.
To save a few you dollars, buy in the bulk food section of your grocery store. 2 cups is about
1 pound.
To roast hatch green chili peppers, turn on your grill before you begin making the burger patties. Over medium heat, roast until skin is blackened, about 15 minutes.
NUTRITION INFORMATION
Serving size: 4 Calories: 698 Fat: 41g Saturated fat: 18g Unsaturated fat: 21g Carbohydrates: 54g Sugar: 6g Sodium: 612mg Fiber: 11g Protein: 33g Cholesterol: 74mg
