Summer is finally here, and that means it’s grilling season! If you’re looking for a new veggie burger recipe to take with you on your next grill-out, look no further. With a Chef Soraya Bowl and a few other ingredients, you’re minutes away from a rice and bean based burger, fortified with hemp and quinoa. For this recipe we chose out Chipotle Bowl for its fiery flavor that pairs well our other ingredients. You can choose the bowl of your choice, however, and make this recipe your own.
View this post on Instagram
Spicy and smoky black bean and rice veggie burgers are here! Using our Chef Soraya Chipotle bowl, this could be your dinner tonight! All you need are bread crumbs, corn, garlic, onion, and a binder such as egg! You could easily substitute this for a plant based solution based on your dietary preferences. Full recipe coming to the blog soon!
To begin, we sautéed two cloves of fresh minced garlic and a diced white onion in oil. We chose to use extra virgin olive oil in this step but you’re welcome to use any preferred cooking oil. Make sure you’ve started the Chef Soraya bowl rehydration as you prep. All you need to do is add boiling water to the fill line, give it a stir, and replace the lid. You could also do this step in advance and keep it in the refrigerator until you’re ready to use it. The cooler the bowl and the more time you’ve had to rehydrate it, the better the burgers will stay together while cooking.
Once the garlic and onions are mostly cooked, you’re ready to add the corn. You’ll know that it’s ready to go when the onions are beginning to become translucent and the garlic is very fragrant. Add your drained, rinsed, and dried corn to the pan and allow the mixture to simmer. After a few minutes, the corn, onions, and garlic should be beginning to brown and can be removed from the heat. As this is cooling, empty your Chef Soraya bowls into a larger mixing bowl. With either a fork or a masher, lightly crush and blend the rice and beans together.
Combine the Chef Soraya Bowls, onions, garlic, and corn, and mix them together. At this point, you will add a binding agent. Eggs work well to keep the ingredients together but there are several plant based alternatives as well. One popular option would be to combine one tablespoon of ground flax meal with three tablespoons of water. This is the equivalent replacement to one egg. Add breadcrumbs to the mixture with your binding agent and mix thoroughly. If you feel that the mixture is still too lose or wet, add another egg or more bread crumbs.
Now you’re ready to form patties. Form the desired amount into a flat round and you’re ready to cook. On the grill or in a pan, cook on each side until browned, about 2 minutes per side. If the patty isn’t staying together when you attempt to flip it, it’s not ready to flip. Now you can top your Chef Soraya veggie burger with avocado, ketchup, veggies, anything you like. There’s no limit to the flavor combinations you can make with our six unique bowls. Try it out at home and let us know what you think! Enjoy!
- 2 Chef Soraya Chipotle Bowls
- 2 cloves garlic
- 1 small white or yellow onion
- 1 can sweet corn
- ½ cup bread crumbs
- 1 pasture raised egg or the equivalent plant-based binding agent
- Your choice of cooking oil