Some of the most common fillers include textured vegetable protein, methylcellulose and succinic acid.
Did a group of scientists invent these words during a game of scrabble? What do they even mean?!?
As far as I've seen, few companies make veggie burgers using ingredients we can pronounce. Even so, these burgers normally cost a pretty penny, which is why I set out to create my own meatless patties.
I've heard wonderful things from fellow bloggers about this next recipe from Jen at Peas and Crayons. A holiday weekend filled with cookouts and football games sounded like a good excuse to try the recipe.
Garbanzos, cannellini beans and black beans are the "meat" of this burger. Onions, peppers and celery make these true vegetable patties.
That's right. Soy and weird fillers are nowhere to be found in these burgers.
The recipe makes eight ginormous burgers. If you're not feeding a crowd, I suggest cooking all the patties and refrigerating or freezing a few for quick weeknight meals.
The patties include a variety of spices, but they're not quite as flavorful as my Crispy Sweet Potato Burgers. Thus, I highly suggest adding traditional burger toppings. You could also go the nontraditional route with some sriracha and spicy black bean dip.
Can you believe this burger recipe was inspired by Guy Fieri? I guess he's a burger lover in some sense.
I've been watching "Diners Drive-Ins and Dives" (a.k.a. TripleD) since my freshman year at UF. Does anyone want to visit at least one eatery in each state of Flavortown USA with me?
P.S. Just in case you missed the previous links, you can find the recipe for these burgers at Peas and Crayons.
- You choose: veggie or beef burger?
- Have you ever watched "Diner's Drive-Ins and Dives" on the Food Network?