Veggie Burger

J. Alexander's Restaurant Recipe

Serves 4

3 cups cooked brown rice
1/2 cup packed oatmeal
1/2 cup black beans
2 tablespoons chopped parsley
1/4 cups diced onions
3 ounces canned beets
1/2 cup julienned carrots
1/4 cup diced celery
1/4 cup diced red bell peppers
1/4 cup button mushrooms cut in 1/4 inch slices
1 tablespoon garlic
2 tablespoons sweet soy sauce
1 tablespoon Dijon mustard
1 teaspoon dry, ground chipotle peppers
1 tablespoon kosher salt
1 teaspoon chili powder

Drain and wash beans. Drain beets. Place all ingredients in large plastic mixing bowl and mix well.
Run ingredients through a meat grinder. Refrigerate mixture for 1 hour. Portion into 8 ounce patties, then press through a burger press with a piece of wax paper underneath and on top of each patty. Place burgers on plastic serving platter and refrigerate overnight. These keeps the burgers from falling apart on the grill. (Patties must never get above 40  degrees or they will fall apart.) On a hot charcoal grill, cook 3 minutes per side.

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