[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]Whether you are looking to eat healthier or having a vegetarian guest over for a cookout. You will want everyone to be satisfied. The 4th of July is a great time to have family and friends over for a afternoon cookout. Now these burgers are not just great for the 4th of July but great for a lunch time meal.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container backgroundcolor=”” backgroundimage=”” backgroundrepeat=”no-repeat” backgroundposition=”left top” backgroundattachment=”scroll” video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” bordersize=”0px” bordercolor=”” borderstyle=”” paddingtop=”20px” paddingbottom=”20px” paddingleft=”0px” paddingright=”0px” menu_anchor=”” equal_height_columns=”no” hundred_percent=”no” class=”” id=””][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_imageframe lightbox=”yes” style_type=”none” bordercolor=”#f6f6f6″ bordersize=”3px” borderradius=”5″ stylecolor=”” align=”center” link=”http://theeverydayveggie.com/2-meal-week-day-5-black-bean-and-brown-rice-burgers/” linktarget=”_self” animation_type=”fade” animation_direction=”down” animation_speed=”0.1″ class=”” id=””] 
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Black Bean and Brown Rice Burgers
- 1/2 cup brown rice
- 2 cups soaked and pre-cooked black beans
- 1 onion (diced)
- 1/2 zucchini (diced)
- Place the rice in a pan with 1 cup water and bring to the boil. Bring it down to a simmer and place the lid on the pan. Cook until the water is all gone but before the rice burns to the bottom! Drain the rice and set aside.
- Fry the onion and zucchini in a little oil until the onion is brown. Add in the black beans and cook for 5-7 minutes. Remove from the heat and place 2/3 of the mixture in a blender and blend for a few seconds – no more.
- Place this back into the pan with the other mixture, add in the rice, and mix thoroughly. Allow the mixture to sit and cool for 10 minutes.
- Divide into 8 portions and shape into patties. Heat a little oil in a pan, and when hot, place 2 burgers into it. Fry for about 4-5 minutes on both sides, then remove from the pan
- Repeat with all the other burgers until they’re all cooked
Store any leftovers in the fridge until they’re needed – eat them within a week though!
Adapted from The Everyday Veggie
[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container backgroundcolor=”” backgroundimage=”” backgroundrepeat=”no-repeat” backgroundposition=”left top” backgroundattachment=”scroll” video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” bordersize=”0px” bordercolor=”” borderstyle=”” paddingtop=”20px” paddingbottom=”20px” paddingleft=”0px” paddingright=”0px” menu_anchor=”” equal_height_columns=”no” hundred_percent=”no” class=”” id=””][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_imageframe lightbox=”yes” style_type=”none” bordercolor=”#f6f6f6″ bordersize=”3px” borderradius=”5″ stylecolor=”” align=”center” link=”http://bevcooks.com/2013/11/chipotle-black-bean-burgers/” linktarget=”_self” animation_type=”fade” animation_direction=”down” animation_speed=”0.1″ class=”” id=””] 
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Chipotle Black Bean Burgers
- 1 14.5 oz can of black beans, drained and rinsed
- 2 Tbs. minced white onion
- 2 cloves garlic (minced)
- 1/4 cup smoked chopped almonds
- 1/2 cup frozen corn (thawed)
- 1/3 cup chopped cilantro
- 4 Tbs. jarred chipotle spread (divided)
- 1 egg
- 4 sliced pepper jack cheese
- 4 onion buns (split and lightly toasted)
- mixed greens
- sliced avocado
- coarse salt (to taste)
- lime wedges (for serving)
- Preheat oven to 425.
- In a large bowl, add the beans and lightly mash with a fork. Add the onions, garlic, almonds, corn, cilantro, 2 Tbs. chipotle spread, egg and a small pinch of coarse salt. Mix to combine.
- Using your hands, equally form the mixture into 4 patties. Arrange on a lightly oiled baking sheet and bake for 10 minutes. Carefully flip, add the cheese and bake for 8 to 10 more.
- Spread the remaining chipotle spread on the bottom of each toasted bun and serve with greens, avocado slices and fresh lime wedges!
Adapted from Bev Cooks
[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container backgroundcolor=”” backgroundimage=”” backgroundrepeat=”no-repeat” backgroundposition=”left top” backgroundattachment=”scroll” video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” bordersize=”0px” bordercolor=”” borderstyle=”” paddingtop=”20px” paddingbottom=”20px” paddingleft=”0px” paddingright=”0px” menu_anchor=”” equal_height_columns=”no” hundred_percent=”no” class=”” id=””][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_imageframe lightbox=”yes” style_type=”none” bordercolor=”#f6f6f6″ bordersize=”3px” borderradius=”5″ stylecolor=”” align=”center” link=”http://jessicainthekitchen.com/sundried-tomato-mozzarella-quinoa-burgers/” linktarget=”_self” animation_type=”fade” animation_direction=”down” animation_speed=”0.1″ class=”” id=””] 
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Sun dried Tomato and Mozzarella Quinoa Burgers
- 1 cup cooked quinoa
- ¾ cup cheese
- 2 sun-dried tomatoes (chopped)
- 1 ½ eggs (I usually beat a whole egg, then half it)
- 3 tablespoons flour
- 1 tablespoon chopped scallion/green onions
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons oil
To cook quinoa (makes 3 cups)
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- ½ teaspoon salt
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil.
- Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking.
- Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to the burgers.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side.
- Place on a paper towel to cool and remove excess oil.
- Enjoy!
Adapted from Jessica In The Kitchen
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Chunky Portabella Veggie Burgers
- 2 cups portabella mushrooms (cubed (smaller pieces); gills removed)
- 2 cups cooked black beans (rinsed and divided)
- 1 cup minced broccoli (fresh only)
- 1/2 cup red onion (minced)
- 3 XL eggs (beaten)
- 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
- 1 Tbl Montreal Steak Seasoning
- 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
- 2 Tbl minced garlic
- 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
- Olive oil
- In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
- Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
- Mix just until coated.
- Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
- Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
- Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
- Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
- Serve with hummus, guacamole or steak sauce
Adapted from The Kitchen Whisperer
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Spinach "Burgers"
- 1 bag of thawed and well drained chopped spinach
- 2 egg whites
- 1 whole egg
- ¼ c diced onion
- ½ c shredded cheese
- ½ c bread crumbs
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp garlic powder
- Mix all ingredients in a bowl.
- Shape into patties and cook over medium high heat in a non stick skillet with a small amount of cooking spray.
- Patties are done when they are golden and firm.
- (About 4-6 minutes )
Adapted from The Village Cook
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