By Lizz Clements.
Homemade veggie burgers can be a challenge to some! Vegetable patties can be cooked by baking, frying, or grilling. For this recipe, I formed the patties the night before and then froze them in order to make them grillable. This actually worked really well. Note, however, that I grilled them in a grill pan, not on an outdoor grill. Your results may vary.
- To make the patties, combine one half of the beans and one half of the rice in a food processor. Add the oil and salsa and process until mostly smooth. Combine with the remaining ingredients in a large bowl and mix well. Form into 8 patties with your hands. I roughly measured them as 1/3 cup of patty mix each. Wrap in waxed paper or parchment paper and let freeze in a container or on a flat surface in a plastic bag.
- To make the bitty burger buns, combine the warm water, agave, and yeast and whisk until combined, just a few seconds. Let stand 10 minutes until proofed. Combine with the remaining ingredients and mix until dough forms. Knead until smooth. Add more flour if too sticky. I added an additional two tablespoons. I also used my standing mixer for this, using the dough hook of course. I let the machine knead the dough for 3-4 minutes. If kneading by hand you may be looking at 5-7 minutes instead. Roll to a 1/2 inch thickness, then cut with a biscuit cutter into 12-16 rounds.
- Sprinkle cornmeal on a couple of cookie sheets. Place the buns on the cookie sheets. Cover with a towel and let rise in a warm place for one hour. Bake at 375 degrees for 10-12 minutes, until browned on top.
- When ready for the burgers, lightly oil a non-stick grill pan. Preheat over medium high heat. Cook each patty for 5-7 minutes, pushing down with a spatula occasionally for nice grill marks. Gently flip and cook for the same amount of time on the other side.
- You don’t have to make all of the patties at once. Just keep them in the refrigerator until you’re ready for another!
- Garnish with lettuce, tomato, onion, avocado, pickles, you name it.
- Makes 8 patties, 12-16 buns.