Prep 30 mins
Cook 15 mins
Who said veggie burgers couldn't be healthy and taste good too? This burger on your choice of bun plus the addition of your favorite condiments is sure to please.
- 1⁄2 tablespoon peanut oil
- 1⁄2 cup onion (purple)
- 1 cup zucchini
- 1⁄2 cup red bell pepper
- 2 eggs
- 1⁄2 teaspoon ginger (ground)
- 1⁄2 teaspoon cumin
- 1⁄4 cup soy sauce
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup walnut pieces
- 1 1⁄2 cups brown rice (cooked)
- Mince onion.
- Finely chop zucchini and red bell pepper.
- In skillet on medium heat, add peanut oil and saute onion until for 5 minutes stirring frequently.
- Then add bell pepper and zucchini and saute for about 15 minutes or until until tender.
- Remove from heat and allow to cool for about 15 minutes.
- Preheat oven to 350 degree F.
- In a small bowl lightly whisk eggs.
- In mixing bowl combine onion, zucchini, bell pepper, eggs, ginger, cumin, soy sauce, teriyaki sauce, and walnuts with cooked rice and mix together thoroughly.
- Make into hamburger patties.
- Line a jelly roll pan with baker's parchment paper, then add burgers to preheated oven and bake for 15 minutes flipping them mid way through. (Bake until thoroughly cooked through).
Unfortunately, I couldn't get these burgers to work either. :( For contests, I like to make things as listed so I'm choosing to not leave any stars because of the results from the listed ingredients/instructions. I'm sure that there is just something missing. Please let me know if you alter this and I'll be happy to try it again. Thanks! :)
Colorful and extremely tasty! However, to get the burgers to stick together I had to use three cups of rice and one cup of bread crumbs. I used short-grained rice which is sticky so a cook using the regular long-grained kind may need even more crumbs (or rice flour or chickpea flour to keep with the Asian theme). I baked for close to 25 minutes. The flavor is so good that I'd love to try these as a side dish; a grilled fish or stir fry could be served with one of these rice cakes in lieu of plain old rice. If stir frying you could even reheat the wok and quickly fry each cake on each side to give it a nice crisp. I will be happy to upgrade the stars on my review if you add more "binders" to the recipe!
I think this was a good idea, but I too had to add alot more rice. It did stick together okay and was pretty easy to flip. The flavor was a little bland but they were good with some ginger lime teriyaki sauce. Thanks!