Receta Green Monster Veggie Burgers + How-To Video
Cooking in a new kitchen is like shopping in an unfamiliar grocery store. You don’t know where anything is and you can’t find what you need, even though you know it’s there somewhere. I just got settled into my new apartment, so cooking has been quite the challenge. Every time I think I have everything I need, I realize I’m missing something. And trying to remember where I put each utensil and tool in this new kitchen makes me think my poor memory is fit for the nursing home already.
However, my first official attempt at cooking at the new place went swimmingly. I’m even inviting you to experience it with me in today’s video as we whip up my Green Monster Veggie Burgers. Besides using a makeshift mixing bowl and sending a few ingredients overboard, the maiden voyage of my new Smart Cookie kitchen went off without a hitch. And I had a delicious meal to show for it.
These are called Green Monsters for a reason; they’re jam packed with a triple threat of powerful green superfoods: avocado, broccoli, and spinach. Together, they make these burgers ridiculously satisfying and nutritious. Think of them as a team of superheros banding together to make an out-of-this-world meal that fills your body with everything it needs. Basically, the ingredients in these burgers are the Avengers of food.
Along with our mean green trio, these burgers are also boasting chickpeas and brown rice. Think of them as the trusty sidekicks, without whom these burgers couldn’t be half as amazing. Thanks to all this teamwork, we get tender, hearty burgers with robust flavor and a golden, crisp exterior that are so mouth-wateringly good, you don’t need a bun or condiments. But feel free to dress ‘em as you like; that could be a bonus superhero uniform.
“Green Monster” might sound more like a villain’s name, but these babies are definitely the good guys. It’s remarkable how these taste so rich thanks to the creamy avocado and a little bit of cheese; but in reality, they couldn’t be much better for you. Perhaps that indulgent taste is merely a disguise, hiding the burgers’ true superfood identity. Luckily, this isn’t an identity I need to protect; I’m sharing the simple, quick recipe with you right now, and I’ve even got a how-to video in the new Smart Cookie kitchen to go along with it.
Hey, what’s that?
It’s a bird…it’s a plane…it’s veggie burgers!
A Few Tips Before You Get Cooking:
Smart Cookie is now taking orders, so if you live locally, you can order premade veggie burgers from me. All you have to do is bake ‘em and enjoy ‘em fresh. Contact me at [email protected] for pricing. I’ve got several other veggie burger recipes: Cheddar Quinoa Burgers, Hearty Sweet Potato Black Bean Burgers, Butternut Squash-Caramelized Onion Burgers, and Spinach Artichoke Burgers.
This makes a big batch of burgers, so if you’re just cooking for yourself or two people, you can either cut the recipe in half or make the full recipe and freeze the extra unbaked patties to enjoy at another time.
Veggie burgers are pretty versatile. I give a 3-part formula for a fool-proof veggie burger in the video. If I use any ingredients you don’t like, almost everything is substitutable.
You can go all out with buns and toppings or enjoy these babies plain.
I served these with sweet potato fries on the side. It was a perfect combo.
Green Monster Veggie Burgers
By The Smart Cookie Cook
Yield – about 10 large burgers
Ingredients:
- 4 cups fresh chopped broccoli florets
- 3 cups fresh spinach
- 1 ripe avocado
- 1 shallot, finely chopped
- 2 tsp. minced garlic
- 2 eggs or ½ cup Egg Beaters
- 2 cups cooked brown rice
- 1 16-oz. can chickpeas, drained & rinsed
- 2 light mozzarella sticks, torn
- ½ tsp. red pepper flakes
- ½ tsp. salt
- ¼ cup all-purpose flour
- ½ cup shredded parmesan cheese
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray liberally with nonstick spray. Set aside.
2. Place broccoli in a large microwave-safe bowl filled 1/3 with water. Cover and microwave on high for 3 minutes. Drain.
3. Slice the avocado lengthwise then lodge your knife into the pit and twist to remove. Discard. Scoop innards into a large mixing bowl and discard skins.
4. Add the broccoli, spinach, shallot, garlic, egg, rice, mozzarella, red pepper flakes, chickpeas, and salt to bowl. Stir thoroughly until well-combined. Transfer mixture to a food processor and pulse until it breaks up into small pieces; do not puree. You will probably have to do this in batches.
5. Return processed mixture to mixing bowl and stir in flour until well-combined. Use your hands to form mixture into patties; the size is up to you, but I recommend using at least 1/2 cup of the mixture or more per burger. They should be about 1/2-inch thick. Place patties on tray.
6. Bake burgers for 25-35 minutes or until golden brown and set. For the last 5 minutes, sprinkle each burger with some parmesan. Eat plain or garnish with desired toppings.
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