IT IS FINALLY HERE.
Veggie burgers! Let me explain. In college there were these veggie burgers at our dining halls that were basically a hashbrown on a bun. I’m not a vegetarian, but once I realized that fried grains on bread were so great, I started ordering veggie burgers all the time. On campus they were all the same since Aramark provided all the food. But then I moved on in my life and realized that usually a veggie burger meant a black bean burger, and usually black beans were mushy, and THAT was not my jam.
More hashbrownburgers, please.
Fast forward 10 years, and now I’m out of college (way out) and married to a man who prefers to eat vegetarian but also eats some meat but mainly prefers to eat healthy as much as possible. Which is great, right? So now we kind of do the same thing. We try lots of veggie burgers at lots of restaurants, and far and away our favorites are ones that are chewy and grainy and kind of like rice-textured. Not mushy beans that fall apart.
So I wanted to make a veggie burger. I didn’t want it to be fried and I didn’t wait it to be straight carbs, and I didn’t care if it was vegan. I researched a ton, and this is what I came up with! Roasted veggies AND BEANS, which dries everything out and makes it chewy. Farro for more chew. Egg and ground flaxseed for binder (like a meatball), cheese and garlic for all the flavor in the ever-loving world. Prepare to be obsessed.