The other day I suggested veggie burgers as a dinner option and Wayne mentioned he had just read an article on the subject in Consumer Reports. So, we decided to see if we agreed with their findings. Our local grocery store had the first “very good” one on their list – MorningStar Farms Garden Veggie Patties, so we gave them a try. While they’ll never take the place of a regular beef burger, they were pretty good. 

Image result for morningstar farms veggie burger

Maybe someday we’ll try the next one on the list – Boca All American Flame Grilled. It’s more likely, though, that we’ll try the recipe they printed. Here it is so you can try it too.

A Healthy Homemade Option

It’s easy to make veggie burgers yourself. This recipe has two variations, black bean and corn and quinoa and carrot. You can make a big batch to freeze so you have them at hand for a quick meal. Wrap the uncooked burgers individually and once they’re frozen, put them in a plastic zip bag. Don’t thaw before cooking.
1. Make the BaseHeat 1 teaspoon olive oil in nonstick skillet over medium heat. Sauté ¼ cup each finely chopped onion and red pepper and 1 clove minced garlic until soft, 4 to 5 minutes. Place in large bowl and add 1¼ cup cooked quinoa, ½ cup panko bread crumbs, 1 egg, ½ cup grated sharp cheddar or Monterey Jack cheese, and ⅛ teaspoon each salt and black pepper.
2. Choose Your Style
For black bean and corn: Add ½ cup black beans, ½ cup corn, ¼ cup chopped cilantro, and ½ teaspoon chili powder.
For carrot and parsley: Add 1 cup grated carrot, 1 tablespoon tahini, 2 teaspoons fresh lemon juice, ½ teaspoon cumin, ¼ cup chopped parsley.
3. Chill and CookWith wet hands gently form six patties. Refrigerate uncovered until firm, at least 30 minutes or up to 4 hours. Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Cook until browned on one side, about 5 minutes. Flip and cook about 5 minutes more.
4. Top and ServeTop black bean burgers with salsa and avocado. Top carrot burgers with tzatziki.