Home > Vegetarian > Bluegrass Brewing Company’s Spinach Veggie Burger

Bluegrass Brewing Company’s Spinach Veggie Burger

Bluegrass Brewing Company’s Spinach Veggie Burger – Courier-Journal

I’ve reduced the recipe I was given to one that makes a more manageable 30 patties, which admittedly is still a lot of veggie burgers. Single people and small families might want to measure 1 or 2 cups of the burger mixture (which makes 2 to 4 burgers) into zippered plastic bags, then freeze them.

Chefs at the restaurant prefer organic brown rice and oats. But if the cost is prohibitive, your burgers will still taste about the same if you substitute supermarket products.

Rice:

1 cup organic brown rice
4 cups water

Vegetables:

1 medium onion, quartered
¾ cup water
1 green pepper, seeded and quartered

Burger mixture:

10 ounces frozen chopped spinach, thawed and drained
½ cup sunflower seeds, crushed a little
8 ounces (2 cups) chopped walnuts (or nuts of your choice)
¼ cup soy sauce
¼ cup Tabasco
Pinch ground red pepper
1 teaspoon seasoned salt
2 teaspoons onion powder
1 teaspoon garlic powder
7 cups quick-cooking organic oats
½ loaf whole wheat bread, made into breadcrumbs (see note)
1 cup water, if needed
Oil for frying

To prepare rice: Cook rice in 4 cups of water, according to package directions. (This is more water than the package will recommend). Depending on the brand of rice used, this will probably take about 45 minutes.

Spoon rice into a large bowl. Allow to cool.

To prepare vegetables: Place onion and ½ cup of water in a food processor. Pulse until onion is minced very fine. Remove from processor, and set aside.

Place green pepper and ¼ cup water in food processor. Pulse until chopped very fine. Add to onion.

To prepare burger mixture: Add onion and green pepper to rice. Stir, then add spinach, sunflower seeds, chopped nuts, soy sauce, Tabasco, red pepper, seasoned salt, onion powder and garlic powder. Mix well.

Stir in oats and breadcrumbs. If too dry, add water, a few splashes at a time, just enough to make a patty that will hold together.

Let sit 2 hours or overnight.

To fry “burgers:” Pour a very thin layer of oil into a nonstick or cast iron skillet — the amount will depend on the size of your pan. One to 2 tablespoons should be enough for most sizes of pan. Place over medium-high heat.

Form ½ cup of burger mixture into a large, flat patty. When oil is hot, place a patty in skillet. Fry on each side until golden brown, about 3 minutes in all. Repeat with remaining burger mixture. Add new oil to the pan, and pause long enough to heat the oil, after every few patties. Keep finished patties hot while you cook the others.

Continue until all the burger mixture is gone. Serve hot in hamburger buns.

If desired, mixture may be frozen for later use.

Makes 30 patties.

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Categories: Vegetarian
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