Awhile back I had a veggie burger at another local restaurant (The Counter) that was really unique and delicious. The patty itself was great but I also loved that they gave me the option to have it served over salad greens instead of a bun. I was on a mission to recreate this burger at home and I think I did pretty well! The dried cranberries make these seem extra perfect for fall. Yum.
Savory, Sweet, and Smoky Veggie Burgers ala "The Counter"
Makes about 6-8 patties
3/4 cup red onion, chopped
1/2 cup mushrooms, chopped
1/3 cup red bell pepper, chopped
2 cloves garlic
1/4 cup carrots, chopped
1 cup finely chopped spinach
1/3 cup corn
1/4 tsp chili powder (I like red New Mexico chili powder)
1/2 tsp onion powder
1 tsp smoked paprika
1/2 tsp pepper
1/4 tsp sea salt
2 cups cooked brown rice
1 cup black beans
1 cup bread crumbs
1/2 cup finely chopped walnuts
1/4 cup dried cranberries
- Preheat oven to 300ºF (149ºC). Heat about 1 tablespoon of olive oil in a skillet. Put the onions, mushrooms, bell peppers, garlic, and carrots in a food processor and pulse until finely chopped.
- Saute the veggie mixture for a few minutes (until beginning to soften). Add spinach, corn, chili powder, paprika, pepper, and salt and cook for a few more minutes. Remove from heat and set aside.
- Lightly toss the bread crumbs with a little olive oil. Spread the bread crumbs and walnuts on a baking sheet covered with parchment paper in a thin layer. Bake until they begin to brown (about 10 minutes).
- Put the brown rice in the food processor and process until it is beginning to clump together. Add the beans and process to chop them.
- In a large bowl, combine the veggies, rice and beans, bread crumbs and walnuts, and cranberries. Form into patties and fry in a lightly oiled skillet until browned on both sides (flip once). Serve in a whole grain bun with avocado or on top of salad greens with your favorite dressing.