In honor of Memorial Day, I’d like to post a simple vegetarian burger recipe. The recipe is an adaptation of a vegetarian meatball recipe I’ve seen circulating around the web, and that I’ve enjoyed making over the last few years. I have made more complicated veggie burgers that are also delicious, but this has got to be one of the most surefire ways to make a fresh vegetarian burger for lunch when it’s already noon and you’re getting hungry. No need for frozen mystery burgers. With a few basic ingredients, you have yourself a delicious and simple meal, that is very adaptable to different flavors and sauces. For the bouillon, you can use French onion soup mix, ranch dip powder, or any other flavoring you like. I haven’t tried using gluten free bread crumbs, but I don’t see why it wouldn’t work.
Quick Nutty Veggie Burgers
Makes two large burgers
- 1/2 cup walnuts, chopped so that some are fine but leaving some chunkier pieces
- 3/4 cup shredded cheddar cheese
- 3/4 cup regular bread crumbs (a bit less if the crumbs are very fine)
- 1 egg
- 1/2 tsp dried onion
- 1/8 tsp of bouillon (powdered veggie, onion, chicken bouillon, etc), seasoned salt, or any salty flavoring such as ranch dip powder, ramen noodle flavor pack, chili seasoning.
- olive oil
Mix the first 6 ingredients in a bowl. Set aside for 5 minutes. Generously coat the bottom of frying pan with olive oil over medium heat. Form the mixture into two patties. Place into the pan and cook as you would a hamburger, flipping when brown. The mixture might stick slightly, but with a little gentle nudging, they should flip ok.
Serve with sliced red onion, tomato, avocado, or whatever you like on your burger!