Vegetable

"Veggie" Burger with Roasted Vegetables

May  3, 2020
Photo by Brian Coppola
Author Notes

April 2020: about a year ago, I had a veggie burger at a restaurant in California that was listed as vegetables with chickpeas. I looked around and did not see much that lined up, so jumped in with both feet. —Brian Coppola

  • Prep time 1 hour 30 minutes
  • Cook time 35 minutes
  • Makes 4-6
Ingredients
  • Veggie Burger
  • 15 ounces can of no salt garbanzo beans
  • 4-6 tablespoons garbanzo flour
  • 1 cup grated parmesan cheese
  • 1 medium Vidalia onion, fine dice
  • 1 medium red bell pepper, find dice
  • 1 egg
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cilantro
  • 2 teaspoons diced garlic
  • roasted vegetables
  • 4 Vidalia onions, large chop
  • 4-6 cups small cubed butternut squash
  • 4 red bell peppers, large chop
  • 2 medium zucchini, about 1/4-1/8 in slices
  • 3 bunches of broccoli crowns
  • 4 teaspoons basil
  • 4 teaspoons oregano
  • 4-6 cups small cubed butternut squash
  • 3 large (I mean those organic large) carrots, 1/4 in slices
  • 1/4 cup more or less, Balsamic vinegar
In This Recipe
Directions
  1. Vegetables: this really depends on the size of your oven, the number of trays you have, and the size of your baking trays
  2. Vegetables: lay the onions out on a parchment covered baking tray, stray with oil and place in a 450F oven
  3. Vegetables: when the onions have picked up some color, add the carrots, peppers, and squash. For these amounts, I have to divide them up over two trays and rotate them in the oven, because I like to have them all done; you can do batches
  4. Vegetables: the total roasting time depends on how you do this, it takes me at least an hour. As the peppers start to pick up color, I add the broccoli and zucchini, which only need about 15-20 minutes; I dust the trays with the herbs at this point, as well as with a generous drizzle of Balsamic vinegar
  5. Burger (or whatever you want to call it): on the top of the stove, I start working on these as soon as the vegetables are roasting.
  6. Burger: partly caramelize the diced onions in EVOO, about half way through, add the peppers and cook thoroughly
  7. Burger: drain and rinse the garbanzos, shake dry in a colander, then transfer to a mixing bowlmash the garbanzos with a potato masher (I would avoid the food process for this)
  8. Burger: add the remaining burger ingredients, including the pepper and onion, and mix with a wooden spoon or paddle
  9. Burger: divide into 4-6 portions, depending on the size you want; roll into a ball and press into a burger shape on a half of a piece of parchment twice its size; fold the parchment over it and they can be stacked in the refrigerator; cool and let set for at least 20 minutes (the vegetables have been roasting all this time anyhow)
  10. Burger: as the vegetables are about 30 minutes away from done, remove the burgers you want to eat and sear them top and bottom at med-med-hi heat in a covered and generously oiled skillet pan, about 4-5 minutes per side; do not be afraid if they char a bit, there is a lot of liquid there
  11. Burger: when both side are done, transfer to a double sized piece of aluminum foil (folding the foil over them in a little packet), and continue to bake them at 400F (I use my toaster oven for this, given that my oven is still roasting vegetables at 450F). Heat for 20-30 minutes.
  12. Now you have some choices. I have topped the burgers with pieces of sharp cheddar about 5 minutes before serving.
  13. Remove the vegetables and scoop a helping onto a dish. Sprinkle with some shredded parmesan cheese. Top with the burger, drizzle with some balsamic vinegar. Or forego the balsamic and serve with sour cream. Or stick the burger in a toasted bun (or low carb Joseph's pita) and top with some sugar-free catsup.

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