I know what you’re thinking: “Broccoli?? In a burger??”
I know. For reals though, this stuff is yummy. It all started a few weeks ago when my hubby (who is forever trying to bulk up his 6’5″ frame) was telling me all about how broccoli is full of protein. Presto! That’s when the idea popped into my head to put broccoli in a burger–because in my house, we’re always looking for more ways to sneak vegetables into our diets. (Even though, for the record, my 2-year-old daughter loves steamed broccoli more than she loves pasta.)
Speaking of burgers–who doesn’t want a little awesome vegan mayo somewhere on the scene?? Hampton Creek’s new Just Mayo is GMO-free, gluten-free, egg-free, soy-free (made from a yellow pea protein instead), and vegan. Taste-wise, I would say that Just Mayo is pretty comparable to Vegenaise. Oh, and here’s the clincher, this 8 ounces of Just Mayo costs only $1 at Dollar Tree (yes, Dollar Tree, no joke). I have visited a few Dollar Tree stores recently that didn’t have Just Mayo in stock–at least not yet. It’s a new item, so keep checking if your Dollar Tree doesn’t carry it yet. (Side note: I love Vegenaise too, but sometimes it’s a little hard on the wallet.) (Another side note: I wasn’t paid, gifted, or otherwise bribed to endorse Just Mayo or Vegenaise in the comments above.)
The reason I like sandwiches like this so much is that I’m not much of a salad-maker (sad, but true). Don’t get me wrong: I LOVE salads–but for some reason, the actual chopping, washing, and dressing-making required overwhelms me. Knowing that I’m getting a balanced meal with just one broccoli burger sandwich is more than enough to seal the deal for me.
Oh, and it tastes crazy good too. I guess that’s kind of important.
Vegan Broccoli Burgers
- 1 1/2 cups cooked/steamed broccoli thoroughly drained and lightly packed into measuring cup
- 1 cup walnuts
- 1 cup cooked brown rice
- 1/4 cup vital wheat gluten
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon soy sauce
- 1/4 teaspoon garlic powder
- Salt to taste
- 2-3 tablespoons water only if needed
- 2-4 tablespoons oil of your choice for pan-frying patties
- Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
- In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
- In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree (eeeeeewwww).
- Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you'll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
- Stir burger mix well, then shape into 4 equal burgers.
- Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
- Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
- You'll know they are done when the burger surface has a nice dark brown crispiness.
- Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)