Hamburger Veggie Mix Up Food

THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)

Steps:

• Heat the oven to 400 degrees F. Line two rimmed baking sheets with foil, parchment paper or silicon baking mats.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms, carrot, broccoli and onion into 1/2-inch chunks. Toss vegetables into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10 to 20 times until coarsely ground.
• Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. (If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer).
• Meanwhile, spread the drained black beans onto the second baking sheet in one layer. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and the black beans) to the oven. Roast until the beans begin to split and look dry and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
• While the beans and vegetables roast, rinse the food processor bowl and pat dry.
• Place the walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 to 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, panko breadcrumbs, eggs and the tomato paste. Pulse until everything is just combined. You want to keep some texture, don't pulse until a smooth mixture.
• Scrape the mixture into a bowl and fold in the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.
• When you are ready to make the burgers, divide into 8 equal portions (about 3 1/4 ounces or 90 grams each). Form each portion into a 1/2-inch thick patty.
• Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
• For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

VEGGIE BURGER MIX

Steps:

• Put the ingredients one by one in a blender.
• Turn on the blender.
• Run for cover (it's pretty noisy).
• When everything is reduced to powder, combine in a container.
• To use, mix 1 cup of the mix with 2/3 cup HOT water or combination of water and BBQ sauce, water and wine, or whatever other liquid you can think of.
• Let sit 15 minutes, then form into 3 patties.
• Cook in a pan coated with nonstick spray.
• NOTE: If you use BBQ sauce as part of the liquid, they will brown much faster- must be the sugar in the sauce.

HAMBURGER VEGGIE SOUP

Steps:

• Brown ground round in a dutch oven.
• When beef is browned, add wine to the pot to deglaze pan.
• You should remove the pan from the stove before deglazing, and after stirring up the bits from the bottom of the pot, return to the stove top.
• Simmer and stir about 5 minutes.
• Add the potatoes, tomatoes, water, onion soup, bouillon, corn, green beans, and carrots.
• Simmer for approximately 35-40 minutes.

VEGGIE BURGER

Steps:

• Throw all ingredients in food processor (or blender, if you dont have one).
• Pulse (or blend) until coarsely chopped.
• Chill mixture, then shape into four (4) 1/2-inch thick patties.
• Now you can wrap and freeze them for later.
• To cook, thaw patties in microwave, then broil 4-6 inches from heat for 10 to 15 minutes (or until warm in the middle).
• You can do this in your broiler or on the grill.
• Serve like you do your favorite meat patties!

HAMBURGER VEGGIE MIX-UP

Steps:

• Brown the meat as you would for spaghetti. As the meat is browning, I usually add in a good amount of season salt (we are salt lovers) and the garlic.
• Once the meat is well cooked, add in the veggies.
• Cook on a med-low heat for about 10 mins to make sure that all the meat is done and the veggies soak up the juices from the meat.
• If you use a lean meat, you don't have to drain the meat, but my mom would buy 80% lean and she would drain the meat before adding the rest of the stuff. It's completely up to you!
• If you want to make it spicier, add taco seasonings or any other kind of seasons you prefer, this is very versatile!