So, is it burger season yet? From over-the-top bacon-topped burgers to patties packed with whole grains and veggies, I rarely meet (or eat!) a burger I don’t enjoy. However, after being let down by store-bought veggie burgers, I decided to take things into my own hands (literally!) and patty up my own.
To keep things easy, I relied on two kinds of Green Giant Valley Fresh Steamers, which brings prep time down to a minimum. (You’ll find the complete ingredient list in the recipe below!)
To start, nuke the Green Giant Steamers Southwestern Style Black Beans with Corn and Brown Rice and the Green Giant Steamers Cheesy Rice and Broccoli according to package directions. These veggie and rice blends are already seasoned to perfection, which means there’s no time wasted rummaging for spices and seasonings.
Once the veggies have cooled a bit, add them to a large bowl. Pick out the big pieces of broccoli and add them to a food processor or blender. Then add about ¾ cup of the remaining veggie-rice mix to the blender as well. Pulse for 30 seconds, making sure to stop before you puree the mixture; the goal is for the mixture to still have some nice chunky texture.
Add the blended mix back to the bowl and add in your egg and parmesan. Mix well.
Next, line a baking sheet with parchment paper. Form the mixture into five equal patties. Don’t panic if the mixture is really wet, this is normal. Cover the sheet with plastic wrap and place the patties in the fridge for at least an hour (but no more than 8).
When it comes time to eat, heat a non-stick skillet over medium heat and then add 1 tablespoon of olive oil. Grab the patties from the fridge and cook until golden and crisp, about five minutes per side.
Be careful when flipping and removing the burgers, as they are delicate.
Serve the burgers on your go-to buns with your favorite toppings.