Veggie Burgers

I had a lot of rice and veggies left over from my one-pot chicken and rice, so I turned them into veggie burgers! Making patties is a great way to get rid of leftovers, but it could also be fun to make them on purpose because they were so delicious!

My rice and veggies were made up of basmati rice, swiss chard, carrots, delicata squash, onion, and garlic. I also cooked up some mushrooms and added them in for a little extra something. In total, there was about 3 cups of this mixture. Either mix together your own grains and veggies or used some that are left over. Then, incorporate 2 scrambled eggs into the mixture to bind it together. If your mixture doesn’t hold together easily, consider incorporating some breadcrumbs as well.

Form 1 cup of the mixture into a patty in your hand. Give it a good shape, and squeeze everything together. Then, carefully place the patty on a greased pan over medium heat. Cook your patties for 4 minutes on each side, or until they are dry in the middle so you know the egg is cooked. To make your burgers extra delicious, place a slice of cheese on each patty in the last 2 minutes. Tent a piece of tinfoil over the pan so the cheese melts. Oh la la!

Toast up some hamburger buns or mini ciabatta rolls. Pile on your veggie burgers, tomato, and the condiment of your choice. A sweet and spicy BBQ sauce worked really well with these. I’ve never enjoyed eating leftovers so much! I can’t wait to try this with other grains too!

 

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