California Veggie Burger Recipe
By now we've probably all had the classic California veggie burger at least once. Packed with veggies and grains and that perfectly balanced blend of spices. Now you can make your own copycat Dr. Praeger's or Amy's California garden burger at home! It’s a simple recipe with basic ingredients. It's light and filling, so it won't leave you feeling bogged down. This high protein veggie bean burger is easy to make and will be your new summer go-to meatless option!
Ingredients
- 1 flax egg 1 Tbsp ground flaxseed + 2 Tbsp water
- 1 Tbsp olive oil
- 1/2 cup diced red pepper
- 1/3 cup diced red onions
- 2 Tbsp minced jalapeno
- 3-5 large garlic cloves minced
- 2 tsp ground cumin
- 2 tsp sea salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 Tbsp ground black pepper
- 1 cup frozen edamame
- 1 cup frozen peas
- 3/4 cup finely chopped broccoli
- 1/2 cup shredded carrots
- 1/3 cup frozen corn
- 2 cups cooked brown rice
- 3 Tbsp lime juice
- 1/2 Tbsp lime zest
- 1 cup cornmeal
Instructions
- Prep: If you haven’t already, cook the rice, chop all your veggies, and mix the ingredients for the flax egg in a small bowl. Set this aside until ready to use.
- Saute: Heat the olive oil in a large saute pan on medium high heat. Add the pepper, onion, jalapeno, garlic, and seasonings and stir to coat. Saute for 2-3 minutes until the veggies are soft and fragrant.
- Finish veggies: Add the edamame, peas, broccoli, carrots, and corn. Stir to combine and cook on medium heat (uncovered) for 4-5 minutes. Mix in the rice, lime juice, and lime zest. Cook uncovered for 5 more minutes.
- Make the burger mix: Add the contents of your saute pan to a large food processor and pulse 3-6 times just to break everything up a little bit. You do NOT want to puree it. Alternatively, you can use an immersion blender. Transfer this mix to a large mixing bowl and add the cornmeal and flax egg. Mix until totally combined and let it cool down a bit before forming the burgers.
- Form the burgers: Using clean, dry hands, form 8-10 (1/2-cup) patties and set them on a plate or baking sheet until you're ready to cook them. I like to squeeze the mixture into a ball (squeezing tightly is important to compact the mixture!) before gently flattening it out and cleaning up the edges.
- To pan-fry the burgers: Pan-fry with 1/2 Tbsp refined coconut oil on medium heat for 3-5 minutes on each side until nicely browned. Make sure you heat the oil in the pan before adding the burgers. (See notes for alternate cooking instructions.)
- To serve: Let your burgers cool slightly on a wire cooling rack or paper towel. Serve on burger buns with your favorite toppings. Ours are vegan ranch, guacamole or avocado slices, lettuce, and tomato!
- To store: Store leftovers in an airtight container in the fridge for 5-7 days. You can also freeze for up to 10 weeks. We like to freeze them on a baking sheet first and then move them to silicone freezer bags. (See notes for reheating instructions.)
Notes
Alternate Cooking Instructions
- To bake the burgers: Bake at 400F for 20 minutes on parchment or an oiled baking sheet (for extra crispness), stopping to flip them once halfway through.
- To air fry the burgers: Lightly spray your air fryer with oil (or use a piece of air fryer parchment) and air fry the burgers in batches as needed at 400F for 12 minutes, stopping to flip once halfway through.
Reheating Instructions
Reheat leftovers in the microwave at 75% power wrapped in a paper towel for about 60 seconds. You can also reheat in a non-stick skillet on medium-low heat covered, stopping to flip it every few minutes until it’s warmed through.Nutrition
Serving: 1burgerCalories: 189kcalCarbohydrates: 32gProtein: 7gFat: 5gPolyunsaturated Fat: 4gSodium: 556mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!