Veggie Burger with Cheese
The journey into crafting the perfect Veggie Burger with Cheese is a celebration of plant-based living and a desire for a comforting, flavorful dish. This culinary adventure stemmed from a yearning for a hearty burger that captures the essence of a traditional favorite while aligning with a plant-centric lifestyle. The reasons behind this endeavor were multifaceted, ranging from exploring the versatility of vegetables to embracing the joy of creating a delicious masterpiece from scratch. As the kitchen transformed into a canvas, each ingredient played a crucial role in weaving a story of flavors and textures. The Veggie Burger with Cheese recipe isn't just about satisfying a craving; it's an ode to the art of plant-based cooking, blending taste and conscience in a delightful culinary experience.
Equipment
- 1 pan
Ingredients
Patties:
- Chickpeas canned, 2 cups, drained
- Onion 1 Medium, cut into wedges
- Oats 1/2 cup
- Chili Powder 1 tbsp.
- Salt 1 dash
- Black pepper
- Swiss Cheese 1 cup, grated
Extras:
- Liquid from Peas As Needed
- Oil 1 Tbsp.
- Your preferred toppings
Instructions
- Get the patty ingredients together (peas, onions, oats, chili powder, salt, pepper, and cheese) in a food processor and pulse lightly until chunky (mash, not mush).
- If it seems a little on the dry side, add some of the liquid from the bean can little bit by little. You want moist, not wet concoction going there.
- Let the mix sit in the fridge or for a bit until it is firm enough to handle. Then make your four patties and put it back in the fridge for as long as you can (20 min if possible).
- Heat your pan on med–high and coat with oil. Fry the patties until brown (10 min) – turning only once.
- Serve on hamburger rolls with your favorite toppings. Enjoy!