Veggie Burgers with Jalapeno Jelly and Camembert

Veggie Burgers with Jalapeno Jelly and Camembert

Veggie Burgers with Jalapeno Jelly and Camembert

The traditional ground beef burger is loved by many, but the veggie burger is gaining popularity very quickly. Not only are they vegetarian, but when done right they can be absolutely delicious. The trick is finding a good substitute for the beef and a binder to keep the patties from falling apart. Toppings are very important as well; in this case I had some jalapeno jelly that I thought would go beautifully with these burgers. Camembert, pea sprouts and fresh homemade buns top things off.
Note: I don’t recommend leaving the formed patties for more than an hour or so before cooking them, as more liquid will come out. All the patties can be fried and then refrigerated for leftovers.

Veggie Burgers with Jalapeno Jelly and Camembert
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6+

Ingredients
  • ½ cup cashew nuts
  • 2 cups black beans from a can, rinsed and drained
  • 2 cups Portobello mushroom, chopped
  • ½ cup onion, chopped
  • 1 garlic clove, minced
  • ½ cup carrot, shredded finely
  • 3 eggs (Costco is now carrying Kirkland branded organic eggs by the two dozen at around $10, a fabulous price)
  • ½ cup Kirkland Parmigiano Reggiano, shredded
  • ⅔ cup gluten free bread crumbs (plus more if needed and use regular bread crumbs if you prefer)
  • ½ cup gluten free bread crumbs for coating the patties (use regular bread crumbs if you prefer)
  • 2 teaspoons steak spice mix (I used Sassy Steak Spice from Seattle’s World Spice Market)
  • ¼ teaspoon Kirkland sea salt
  • ½ teaspoon fresh ground Kirkland Tellicherry pepper
  • 1 tablespoon Kirkland extra virgin olive oil
  • Optional toppings: Camembert cheese (check Costco for good quality and less expensive Camembert), pea shoots, jalapeno jelly, lettuce
  • Fresh buns, either regular or gluten free

Instructions
  1. In a food processor blend the cashew nuts and then add 1 cup of the black beans. Blend until a paste is formed.
  2. In a large bowl add the mushrooms, onion, garlic, carrot, remaining cup of beans and the bean paste. Mix thoroughly.
  3. In another bowl, lightly beat the eggs and add the Parmesan, bread crumbs and spices.
  4. Pour the egg mixture into the mushroom mix and use your hands to mix everything together.
  5. At this point we want to try to form the mix into veggie patties, if it is too wet add a bit more bread crumbs.
  6. Place the remaining ½ cup bread crumbs into a plate, form the mushroom mix into veggie patties (about 10 or so) and dab them into the bread crumbs.
  7. In a large fry pan over medium heat, warm 2 teaspoons of the olive oil and then add 5 veggie patties and fry for 4-5 minutes on each side or until golden brown. Repeat with the other 4 veggie patties.

Preparing the ingredients for the veggie patties

Preparing the ingredients for the veggie patties

Veggie Burgers with Jalapeno Jelly and Camembert

Veggie Burgers with Jalapeno Jelly and Camembert