Memorial Day weekend marks the unofficial start of backyard barbecue season. With barbecue season comes a wide variety of meat-centric dishes from burgers and hotdogs to steak and barbecue chicken. For those who don’t eat meat, a veggie burger is the perfect substitute for the summer months.
This year, as you fire up the grill and indulge in the joys of outdoor cooking, elevate the culinary experience with a mouthwatering veggie burger recipe. This veggie burger—a recipe by Home Grown Cafe in Newark (first featured in our October 2017 Get Healthy Delaware issue)—is sure to satisfy any palate, even those of the most devout meat lovers.
Since opening over 20 years ago, Home Grown Cafe has remained an ideal place for vegetarians and omnivores to come together to share a bite. The menu includes myriad options to cater to nearly any dietary restriction and suit any palate. With years of experience in vegetarian fare, this Newark staple and repeat Best of Delaware winner is a go-to for plant-forward bites you’ll crave time and time again.
Make this burger alternative with beets, carrots, mushrooms, avocado and broken rice, molded into patties and pan-roasted. You can also put these veggie burgers on the grill along with your other barbecue fare for the extra smoky flavor. Just form and sear them in advance, then reheat them briefly on the grill. You can also prep them a day in advance and leave them in the refrigerator overnight for an easy grilling experience.
Bursting with flavor and wholesome plant-based ingredients, this burger is a celebration of summer’s bounty. If you want to provide a delicious alternative for vegans, vegetarians and omnivores alike, this veggie burger is the solution. Serve it at any cookout throughout the summer, and you’re sure to impress your guests.
Home Grown Cafe’s Veggie Burger
Course: MainCuisine: American, BurgerDifficulty: Medium4
servings20
minutes40
minutes1
hourThis veggie burger recipe by Home Grown Cafe is a great option to serve alongside beef burgers or on its own.
Ingredients
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1 medium to large beet
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1 medium to large carrot
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1 cup button mushrooms
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1 avocado, pureed
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1/4 teaspoon granulated garlic
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1/4 teaspoon onion powdeer
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1/4 teaspoon white pepper
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1 teaspoon salt
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1/2 cup broken rice, cooked al dente
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1/4 cup dark chocolate powder
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1/4 cup chickpea flour
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3/4 cup oats
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1 tablespoon fresh parsley, finely diced
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1 tablespoon fresh cilantro, finely diced
Directions
- Preheat the oven to 350 degrees.
- Shred beet and carrot with a grater or food processor. Squeeze and discard excess liquid with a cheese cloth.
- Roast the mushrooms in the oven for 15 to 20 minutes, then chop in a food processor. Set aside.
- Purée the hot, broken rice in a food processor with the chocolate powder until the mixture is smooth. Set aside.
- Combine all remaining ingredients in a mixing bowl. Then mix in the beet/carrot mixture, mushrooms and rice/chocolate mixture. Let this set in the refrigerator for one hour.
- After at least one hour in the refrigerator, form the mixture into 4–6 patties.
- Next, lightly coat a sauté pan with oil and pan-roast the patties for six minutes per side on medium heat. (Alternatively, coat a baking sheet with oil and bake each patty in a 350-degree oven for eight minutes on each side.)
- Enjoy on a roll, in a wrap or with greens, along with the toppings and sauces of your choosing.
Notes
- (Tip: Burgers may be grilled for additional flavor after the above steps have been completed. Patties can also be prepared a day in advance and refrigerated overnight.)
