Spicy Baby Bella Burgers

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2015-09-05 11.51.50

Spicy Baby Bella Burgers

  • Servings: 10
  • Difficulty: easy
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I was scanning the net for a burger recipe when John asked me why I was looking for somebody else's recipe when everything I've come up with he's loved, so I figured with an attitude like that what do I have to lose? Nothing! It's a winner!


Saute the Veggies

  • 4 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced small
  • 1/4 green, yellow, red peppers, diced small
  • 1/2 cup shredded carrots, diced small
  • 1 stick celery, trimmed, and diced small
  • 1/4 cup frozen corn

Directions

  1. Saute garlic in coconut oil until tender
  2. Add onion, peppers, carrots, celery and corn to mix and cook until heated and tender but not too overdone.
  3. Remove the veggie mix from heat and stir in the following ingredients.

Add to Veggie Mix

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 tsp poultry season
  • 1 tsp parley flakes
  • 1 tsp sweet paprika
  • 1-1/2 tsp amber agave
  • 2 Tbsp bbq sauce (any flavor, or just omit)
  • 1 large section roasted red pepper, from a jar, diced small
  • 1-1/2 Tbsp diced jalapeno peppers, from a jar

Burger Base

  • 1 8 oz package baby bella, pulsed to crumbles
  • 1 cup cooked rice, (any leftover) pulsed to crumbles
  • 1/2 can black beans, pulsed to crumbles

Directions

  1. Add mushrooms to food processor and pulse until it resembles crumbles, then add the rice and pulse to crumble, finish off by adding the black beans and doing the same until you have a beautiful crumbled mixture.
  2. Add cooled veggie mix to burger base and mix until well combined.
  3. Then add 1-1/2 to 2 cups seasoned bread crumbs, watching the consistency…you want some moisture left in so that you can form the burgers. Form into individual patties, separated by parchment paper, and freeze until needed.
  4. Bake, fry or grill burgers until browned on both sides and heated through.
  5. Serve burgers topped with vegan cheese slices (I used Chao black pepper & herbs) sliced tomato, onion and lettuce on vegan butter & garlic spread bread or toasted buns.

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