Veggie Burgers

Veggie Burgers

David Venable

Switch things up at dinnertime! These Veggie Burgers are a delicious meal for any time of year.

Prep Time: 25 minutes, plus refrigeration

Serves: 5

Ingredients

  • 8 oz crimini mushrooms
  • 1 cup large diced yellow onion
  • 2 tsp fresh thyme leaves
  • 1 medium peeled garlic clove
  • 5 Tbsp olive oil, divided
  • 1 ear corn on the cob, kernels cut off (about 1 cup corn)
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 3/4 cup instant oats
  • 1 tsp Worcestershire sauce
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup grated carrots
  • 1/3 cup chopped scallions
  • 2 tsp chopped parsley

Preparation

Preheat the oven to 375°F.

In a large bowl, add the mushrooms, onion, thyme leaves, garlic clove, and 2 Tbsp olive oil. Toss to combine, then lay out on a sheet pan in a single layer on one side of the pan.

In a small bowl, toss the corn kernels with 1 Tbsp olive oil and lay on the other side of the sheet pan, keeping them separate from the mushrooms and onions.

Roast the veggies for 10–15 minutes until softened and slightly browned. Remove from the oven and let cool.

Add the cooled mushrooms, onions, garlic, black beans, oats, Worcestershire, salt, and pepper to the base of a food processor. Pulse to chop and combine the ingredients (about 5–6 long pulses), stopping to scrape the bowl if necessary.

Transfer the mixture from the food processor to a large bowl. Then add the roasted corn, carrots, scallions, and parsley and mix together with a rubber spatula until combined.

Divide the mixture into 5 burger patties. Then cover and refrigerate for 3–4 hours or overnight.

Cook's Notes

Make this recipe year-round! If fresh corn isn't in season, sub in thawed frozen corn or canned corn for a delicious alternative!

Serving Suggestions:
Burger buns
Lettuce/lettuce wrap
Tomato
Raw red onion
Mayonnaise, salsa, guacamole

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