so nicole and i were bored the other day, and starving as well... lately we have talked a lot about the fact that "veggie burgers" are almost the only veg option when going out to larger, chain restaurants. unfortunately, to no surprise they are usually gross (that goes for store bought brands as well), and PACKED with sodium (sodium is my new and latest obsession)...
so we came up with this recipe, took it for a test run and we LOVED it! Its absolutely perfect for making a batch (usually amounting to about 8 burgers) and freezing them for later!
keep in mind that most of these ingredients are interchangeable... anything you have around the house will usually work as long as you have the binding agents (potato, breadcrumbs, flour, etc.)
we made a cool and creamy avocado spread, pico de gallo, and sliced some fresh veggies on top to match the southwestern theme, but of course you could do fake-bacon burgers with fries or baked potatoes... possibilities are ENDLESS :)
ingredients:
1 potato
1 zucchini
1/2 onion
2 cloves of garlic
3 carrots
1 beet
1 can of black beans (drained)
1/2-3/4 c. of panko breadcrumbs
cumin, paprika, cayenne to taste
salt&pepper to taste as well...
box crate the potato, zucchini, onion, garlic and carrots into a big mixing bowl. add the beans and spices and mix together.
add the breadcrumbs in and mix together.
form into flat patties (about the size of a kaiser roll) and coat in extra breadcrumbs for extra crunch (this is also what will keep the patties from falling apart in the pan).
place into Tupperware laying sheets of wax paper in between them to prevent them from sticking and freeze!
IF you are cooking them immediately:
in a medium skillet heat a couple tbs. of olive oil on med-med high.
saute for about 7 minutes on each side and serve to your liking....
enjoy.
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