Leftovers = Burger Dreams Come True

September 3, 2014 by AnnMarie

Last night, with a crisper drawer full of veggies on the verge of decay, I fired up the oven and got to work. Carrots, onions,  mushrooms…I spared none, giving them a rough chop and a light coat of olive oil. Three cookie sheets later, they went into the oven to roast. I love the smell of roasting vegetables filling the house! After my delicious vegan dinner, there were plenty of leftovers. I wrapped them up for the night. Laying in bed later with the faint scent of the roasted vegetable lingering, I vowed to spend the next morning in the kitchen, creating new recipes with those leftovers.

I came up with three delicious veggie burger recipes and will share them here. First though, you should know three things: 1, I am a pescetarian (I only eat seafood, no other meat), 2, I love burgers and 3, I hate beans. The latter statement I cannot stress enough. There’s something so revolting about the taste and texture of beans. Enjoying a veggie burger, typically made of beans (*hurk*), seems like an unattainable dream. Unattainable until now!

Start here:

Base ingredients for all three recipes:
1/2 cup roasted chopped onion
2 roasted chopped carrots
4oz roasted diced mushrooms
2 tbsp vegetable stock mixed with 1/2 tsp baking powder
Olive oil
Salt & Pepper to taste

Rice & Spice Version

1/2 cup cooked white or brown rice (I used jasmine rice)
2 tbsp panko bread crumbs
1 tsp thai red curry powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp turmeric

Thanksgiving Burger
1/2 cup cooked stuffing mix
1 tsp liquid smoke
1 tsp sage
1 tsp thyme

Quin-wow Burger
1/2 cup prepared quinoa
2 tbsp Italian bread crumbs
1 tsp liquid smoke
1 tsp taragon
1/2 tsp chili powder

Instructions for all three burgers:
Use a potato masher or food processor to combine and mash up all the ingredients, including the base ingredients listed at the top of the instructions. Do not over-process. You want to see some of the chunks. With your hands (yes, it gets messy!) form into patties and place in the freezer for 30 minutes. You should get 2 to 4  patties depending on how big you make them. I recommend smaller patties that will be easier to handle without them falling apart.

Heat a skillet on medium high heat with the bottom of the pan coated with olive oil. Once the pan smokes, meaning the oil is hot, place the patties in the pan. Searing each side until is dark brown and caramelized takes about 3 to 4 minutes depending on the size of the patties. 

Toast your bread or burger buns and place a slice of cheese or a little shredded cheese on the hot bun. Add the burger patty and top with some lettuce or other salad greens. Serve with your favorite dipping sauce if you like!

Here’s a tip: make extra and freeze them after frying for a quick microwavable meal. 

Rice & Spice BurgerScreen Shot 2014-09-03 at 2.29.51 PM

Screen Shot 2014-09-03 at 2.32.12 PM

Note: there’s no photo of the Quin-wow burger because I originally used too much quinoa and not enough bread crumbs. It broke in half in the skillet, but tasted amazing and was my favorite flavor of the three. Absolutely dreamy!



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@bestfriendsanimalsociety I'm a little windblown and hopefully don't sound to desperate, but here is my impassioned plea to hire me for your Sanctuary Ambassador/Tour Guide position open in Kanab. Resume coming to you soon (Ann Marie Route)! And friends? Boxing Bunnies gang? Comment here to let them know why you think I'd make a great Ambassador for this amazing animal sanctuary! Yay, c'mon team! Bat bag. Always a favorite. Huginator. A friendly reminder that you don't need a gym or even a building to do this. Just saying.

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