I wouldn’t say I was a total “meat and potatoes” kind of guy. There’s just too many awesome foods available to choose from. I do love a good steak though and as summer gets closer I’ll be cooking more outdoors. Between the grill and smoker, my meat intake will definitely be on the up!
But sometimes a decent veggie burger is a great switch up from a normal hamburger. I always like to make my own patties because I just haven’t tasted any store bought versions that impress me. Usually the ingredients are so small that they just get lost together. As with my meat patties containing mostly just good ground beef, I like my veggie burger patties to be full of chunky vegetables. My favorite for years has been this Ultimate Veggie Burger from 101 Cookbooks, the genius part is that there’s no bun. The garbanzo bean packed patty is the “bun” and all you need to do is stuff it full of your favorite fillings.
This broccoli and crimini mushroom veggie burger is coming in a close second though. I started out thinking that it’d be great to use just broccoli and mushrooms, some seasoning and an awesome veggie burger would be born. I didn’t think about the water content of the blanched broccoli and the moisture in the mushrooms, and it just wouldn’t hold together. Lots of head scratching was done trying to find something that could bind the mixture together.
Luckily I had just received a sample box from Planet Rice. They’re rice is all gluten free and sprouted, creating a rice that’s nuttier and sweeter tasting than your average Joe brown rice. It’s also grown and processed right here in California…score! I added some of the rice to my broccoli mixture and it really helped pull it together not to mention it kicked some serious flavor butt!
These veggie burgers can take a little time to make but they’re so worth the effort. Prep as much as you can, even making the patties the day before and keep them in the fridge until cooking time. You’ll love the end result.
More tasty veggie burger recipes!
Oh She Glows – The Perfect Veggie Burger–
The Minimalist Baker – Sweet Potato Black Bean Burger
A Couple Cooks- Quinoa Veggie Burgers
Broccoli Veggie Burger with Brown Rice and Mushrooms
- 3 cups broccoli florets
- 8 oz sliced crimini mushrooms
- 2 tablespoons butter
- 1 1//2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 egg beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup corn kernels
- 1/4 cup diced onion
- 2 cups cooked brown rice
- 3/4 cups all purpose flour
- Bring a pot of water to a boil and cook the broccoli for 2 minutes. Drain and lay the broccoli on a plate lined with paper towels.
- In a large pan, melt the butter. Add the mushrooms, garlic, oregano and cumin. Stir until the mushrooms are soft. Let cool.
- Finely chop the broccoli and add it to a large bowl.
- Chop the mushrooms and add to the bowl with the corn and diced onion.
- Add the beaten egg and season with the salt and pepper. Mix to combine.
- Add the flour followed by the cooked brown rice and fold through.
- Using a spoon, fill a 1/2 cup measuring cup with some of the mixture, packing it tightly.
- Turn the cup over and dump the burger out onto a baking tray lined with parchment paper.
- Repeat this process using extra flour if things get sticky. You may need to wash your hands a few times also.
- Once all of the burgers are on the tray, sprinkle the tops with a little more flour and gently press down with the palm of your hand making the burger thinner (it'll cook faster this way.
- Heat the oil in a pan and over a medium heat, saute the burgers for about 5 minutes each side checking that they don't get too brown.
- Serve the burgers on brioche buns with some lettuce leaves and spread if desired.