Woohoo! New website is here! It was a lot of work, and some times were stressful (looking at you broken links.) Thankfully, everything worked out and now it is minor touching up here and there (along with some heavy duty recipe plugin implicating!) The Cookie Writer is everything I ever envisioned it to be, and more! I am so proud of this design and my handwork (and thanks to a great friend who had to listen to my endless questions and concerns.) The Cookie Writer will continue to undergo transformations for the next week or so, but rest assure, it will be for the better! Thanks for everyone’s support and I look forward to all the new faces that come this way. And now to today’s recipe!
Summer is almost here, but for now, we are enjoying the spring temperatures. And spring brings us gorgeous weather to BBQ in! Not ideally a vegetarian’s favourite event, but trust me, there are tons of veggie dishes you can make on the BBQ. One of my personal favorites: Veggie burgers! They are surprisingly easy to make homemade, and even big meat-eaters will enjoy this change of scenery.
I am still wanting to make a sweet potato veggie burger, but when I came across a lime inspired burger online, I knew I needed to give it a try. With my new zester, limes and lemons are a breeze and I actually get a descent amount of rind. For once, I actually think I put too much lime into a meal! But that is okay, I know for next time that my new zester tool is way better than my dollar store one.
- 1 (16 oz can) pinto beans, drained
- 4 oz mushrooms
- 1 onion
- 1 large carrot
- 2 garlic cloves
- 1 (218 mL) can water chestnuts, drained
- 1 medium zucchini
- 1 apple
- ½ tsp. red chili flakes
- Salt and pepper
- 1 tsp. dried basil
- 1 tsp. chili garlic sauce
- ½ cup crushed walnuts
- 1-2 tbsp. coconut oil
- Zest of half a lime (I used 1 lime and it was quite limey!)
- 1-2 tsp. freshly squeezed lime juice
- Grate the mushrooms, carrot, onion, zucchini, apple, and garlic cloves. Heat a frying pan over medium and add the coconut oil. Add in the grated veggies and cook until softened (about 5 minutes.) Remove from heat.
- Pour the drained pinto beans into a large bowl. Mash roughly until you reach your desired consistency. *Note: I mashed my veggies and pinto beans together and that was a mistake; I released too much liquids from the veggies resulting in a wetter mixture. Add in the cooked veggies, red chili flakes, basil, garlic sauce, walnuts, lime zest, lime juice, salt and pepper. Dice the water chestnuts and toss them into the mixture, stirring until the ingredients are combined.
- Using your hands, form into patties. I believe I used a ¼ cup measuring spoon as my guide. Heat the BBQ to around 400 and put onto the grill, cooking for about 5 minutes a side, or until nicely browned and crispy.
- To assemble, add the veggie burger to your toasted buns (use gluten-free if necessary), and top with BBQed kale, your favourite sauce (my lemon-dill sauce), and some tomatoes (or my bocconcini topped grilled tomatoes found here, though this would make the burger non-vegan now!)
Absolutely easy and delicious! Everyone gobbled them up (and Dan forgot to leave one for his mom to try, so they must have been really good!) I tried to keep the burger vegan and gluten-free. I think I achieved that, but let me know if there are any discrepancies in the ingredients.
These burgers did quite well on the BBQ. We only cooked three of the burgers on the BBQ because 9 patties was way too much for me. The remaining six I left in the fridge overnight and baked them in the oven at 400F for 10 minutes per side. Since the burgers do not contain any binding agents (eggs or flour), they are on the softer side. The BBQ gave them a crispy outside, but baking them in the oven, you could tell they were not as firm. Still delicious though, but just a warning!