The Most Delicious Veggie Patty Recipe Ever

REBAR SPICE MIX

REQUIRED EQUIPMENT: 

  • small bowl

INGREDIENTS:

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp chilli powder

  • ½ tsp salt

  • ½ tsp black pepper

PRE-CLASS PREP:

  1. Measure out the spices in a small bowl and mix.

VEGGIE PATTY

REQUIRED EQUIPMENT: 

  • medium mixing bowl

  • measuring cups

  • measuring spoons

  • chef knife

  • cutting board

  • food processor or hand wand

  • strainer

INGREDIENTS:

  • 1 cup cooked brown rice

  • 1 (14 ounce) can black beans drained, rinsed, and patted dry

  • 1 (14 oz can) chickpeas drained, rinsed, and patted dry

  • 3 tbsp olive oil

  • 3/4 cup finely chopped red pepper 

  • 1 cup finely chopped white onion

  • 2 tsp puree garlic

  • 1 chipotle finely chopped

  • ¼ cup lightly roasted pumpkin seeds chopped

  • ½ to ¾ cup bread crumbs

  • 1/2 cup feta cheese broken up into little pieces

  • 2 large eggs 

  • 1 tbsp finely chopped fresh flat leaf parsley

  • 1 tbsp finely chopped fresh cilantro

  • 1 tbsp finely chopped fresh dill

  • 1 tbsp Worcestershire sauce 

  • 2 tbsp ketchup

  • 1 tbsp soy sauce

PRE-CLASS PREP:

  1. Cook brown rice following standard brown rice cooking techniques ½ cup brown rice to 1 cup water.

  2. Drain, rinse and pat dry 14 oz can of chickpeas.

  3. Finely chop ¾ cup of red pepper and 1 cup of white onion.

DIRECTIONS:

  1. In a large saute pan over medium high heat, sauté 1 tbsp of olive oil with onion and cook until onion becomes translucent and starts to wilt.

  2. Add drained black beans along with garlic, peppers and chickpeas and continue to saute for about 7 to 10 minutes or until the beans and chickpeas begin to soften and cook.

  3. Add chipotle, brown rice and chopped pumpkin seeds and mix to incorporate.

  4. Reduce heat to low and sprinkle in all of the spice mix, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt and pepper and gently cook until fragrant, remove saute pan from heat and place all ingredients in a large bowl.

  5. From this large bowl, take out ⅓ of the ingredients and place on a cutting board, using a chef knife chop these ingredients until coarsely fine but still somewhat chunky, and set aside.

  6. Place the rest of the bowl mixture into a food processor and pulse 2 or 3 times until a paste is formed.

  7. Next, add the two eggs and pulse in.

  8. Remove this paste from the food processor and add your bread crumbs, crumbled feta cheese, worcestershire sauce, ketchup, soy sauce and all chopped herbs.

  9. Stir everything together, then add the chunky chopped ⅓ veggie burger mixture that you have set aside and mix in.

  10. Check your seasoning here and make sure the consistency of the mixture is shapeable ; take a handful of the mix and test to see if it holds together, if it is to dry add more egg or 1 egg yolk, if its too wet and more bread crumbs 

  11. Shape veggie burger mixture into patties and refrigerate.

  12. Remove patties from the fridge and grill or pan fry burgers 6 to 8 minutes on each side, depending on the size of your burgers.

  13. Place patties on a parchment paper lined baking sheet and place into a 325° oven to continue to cook and or keep warm.