Posts Tagged ‘Vegetarian Burger’

Zucchini Ricotta Veggie Burgers

Veggies burger are part of the “norm” and rightly so.  They are delicious, hearty and can stack up to your traditional burgers.  These Zucchini Ricotta Veggie burgers are juicy, hearty and perfect for you meat-free meals!

Are you a burger purist?  Do you insist that a burger is comprised of beef and nothing else?  Do you scoff at the thought of a chicken or turkey burger?  Does the mention of a veggie burger make you shudder in pure disdain? Well this post isn’t for you. However I think you’re a fool to skip past this post and recipe.  I kid you not; you’re seriously missing out on something truly incredible and delicious.  Be a rebel here. Be like those folks that decided to try salted caramel or candied bacon.

zucchini-ricotta-burgers4

It’s funny as growing up veggies were my nemesis.  I would turn my nose up at the thought of eating zucchini.  I was all about the beef (’bout that beef, ’bout that beef.. sorry was channeling Meghan Trainor there for a minute). I was one of those burger snobs.  Burgers had to beef and nothing else.
Be a Burger Rebel and make these delicious burgers!

Chunky Portabella Veggie Burgers

Last week I was at Sam’s club, like every Saturday morning picking up my weekly supplies perusing through the fresh produce section.  I was pushing my buggy (yes ‘buggy’ – that’s what us Yinzers call a shopping cart) through the aisles, taking my time looking at everything when I spotted the most incredible Portabella mushroom caps.  Each cap was literally the size of a dinner plate!  I have never seen them that big; I mean EVER! And for like $3.50 I was all over that!  So I brought them home but then kinda sorta forgot about them for a few days.  I got side tracked with other things to make that when I “re-found” them I was tickled pink!  Since my tummy was on the fritz and hating most meats (it does it every once in a blue moon) I figured it was perfect timing to use these face-sized mushrooms.

ChunkyPortabellaBlackBeanBroccoliPatty

Since it’s Lent now I try to come up with truly meatless dishes as even though most people eat seafood on Friday there are tons that hate seafood.  I took out the gorgeous portabellas (I wish I had taken pictures of them because they were MASSIVE!!!) and cleaned out the gills. Now you don’t have to remove them as they are edible. Most chef’s remove them as they will discolor your sauce and make it muddy.  For this dish, it’s totally your call.  I just do it out of habit.  Once I chopped them up I could have easily stopped there with the veggies and just added the binding ingredients and seasoning but I wanted protein and a more well-rounded flavor profile.  That being the case I opened up the fridge to see what other veggies I could add.  Garlic is a must and onion as the onion adds moisture. I spied some fresh broccoli and thought that would brighten up the dish not only visually but in flavor profile.  However what I didn’t have was protein. Sure the eggs were a great source of protein but I want more.  I opted to add black beans not only for color, protein and flavor but also texture.  They, unlike cooked broccoli, mushrooms and onions stay semi-firm.

Carnivores and Vegetarians are going to go crazy over how awesome these are!

Subscribe today for Deliciousness!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Shop With Me!

Tracking Pixel


Instagram
Load More
Something is wrong. Response takes too long or there is JS error. Press Ctrl+Shift+J or Cmd+Shift+J on a Mac.
Recipes You Love
Galleries