Avocado Veggie Burger

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The summer heat is still going strong and that means that even when you’re in the mood for a good old burger on the grill, sometimes it’s nice to stay in where the air conditioner is and go meatless. This avocado veggie burger will hit the spot and is a great, healthy alternative to a greasy burger.  Go bun-less and pile on the toppings or put it on a gluten free bun. This dinner was made super easy thanks to left over rice from Dijon Chicken & Rice earlier in the week. It was already seasoned and ready to go. If you don’t have any rice left over then here’s how you put it together.

Seasoned Brown Rice:

1/2 cup brown rice
1 cups chicken or vegetable broth
2 tbsp. Dijon mustard
1/2 tsp. dried parsley flakes
1/2 tsp. thyme
1 clove garlic, minced

Mix broth, mustard, herbs and garlic together with a whisk.  Pour into a sauce pan with uncooked rice.  Bring to a boil then reduce heat and simmer with a lid on until liquid is absorbed.  Now to assemble the veggie burgers.

Avocado Veggie Burger:

1 cup cooked seasoned brown rice
1 ripe avocado, pitted
1 – 15 oz. can black beans, drained and rinsed
2 eggs
2 tbsp. garbanzo bean flour
1 carrot, shredded
1 green onion, chopped
1/8 tsp. cayenne
1/2 tsp. cumin

4 gluten free buns, halved

Blend together all ingredients in a food processor or blender.  Heat some olive oil in a non stick skillet.  Take a spoonful of burger batter and dollop it into your hot skillet.  Flatten it out with the back of the spoon.  Cook about 3-4 minutes per side on medium heat or until browned and cooked through.

Top it as you would your favorite burger and eat up!

 


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