Veggie burgers are one of those things that started as a substitute for hamburgers but really took a life of their own as more and more people began making them instead of buying frozen ones. These burgers are kind of soft, and actually make more of a messy sandwich than an actual burger, but when you taste one you won’t care. I have used both walnuts and pecans here and I honestly prefer the pecans. Leave some of them in large pieces for a crunchy texture if you’d like.
Did you know: You can make veggie burgers out of practically anything. Typically you’ll want to have some type of grain (rice, bulgur, quinoa), protein (nuts, beans, cheese), binder (eggs, bread crumbs), veggies (beets, peppers, corn, anything), and some seasonings. The list of possibilities is endless, so there really is no reason to eat frozen packaged burgers (at least not often).
Ingredients:
1 cup cheddar cheese, shredded
2 eggs
1 cup toasted wheat germ or cooked rice
1 cup parsley, finely chopped
3 stalks celery, minced
1 onion, minced
1 cup walnuts, finely chopped
1 green or red pepper, finely chopped
1 tsp salt
1 tsp basil
2 tsp curry powder
Directions:
Mix all together in a big bowl, drop batter into patties in hot olive oil in skillet. Use just enough oil to cover the pan bottom. Cook until golden brown. Serve on a bun just like a hamburger, with red onion slice, lettuce tomato slice……the works!
(makes 6 servings)
