Summertime is cookout time!

People have often ask me what vegans eat at picnics, cookouts or BBQs.

In fact, some of them say this with pity in their eyes saddened I assume by the idea of me missing

out on all of those hot and juicy burgers on the grill.

Well, believe me when I tell you that I never miss a beat or a flavorful treat!

Fresh, flavorful, chunky and delicious homemade veggie burgers are the answer–and they come

in all shapes, sizes and ingredient blends!

In fact, most of the time my veggie burgers look so appetizing, non-vegan friends and family want to

eat to them too–so I always make sure to whip up a large batch!

From black beans to chickpeas to lentils to mushrooms, nuts, seeds, quinoa, rice, oats. carrots, beets

and more, when it comes to veggie burger ingredients, creativity has no bounds!

In fact, more often than not, in my home, veggie burgers are the answer to what should I make with

these leftovers today!

Try this delectable Portabella Mushroom Veggie Burgers with Onion Marmalade recipe and see for

yourself just how savory and satisfying veggie burgers can be!

Portabella Mushroom Veggie Burgers with Onion Marmalade

Serves: 8

Ingredients:

Portabella Mushroom Veggie Burgers 

8 rolls, whole-grain – or gluten free, if desired
1 cup water
1/2 cup bulgur
1/4 teaspoon sea salt
2 teaspoons extra virgin olive oil
4 finely chopped cloves of garlic
1 pound coarsely shredded portabella mushrooms
2 coarsely shredded medium carrots
1 large coarsely shredded yellow squash
1 large coarsely shredded zucchini
3 chopped green onions
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup steel cut oatmeal – gluten free, if desired
3 tablespoons flour, wheat or flour of choice
8 lettuce leaves, large
2 tomatoes, large

Onion Marmalade:

2 teaspoons extra virgin olive oil
2 1/2 cup(s) sliced onions
1/4 cup organic ketchup
2 tablespoons cider vinegar
2 tablespoons light molasses
1 tablespoons Worcestershire sauce

Directions:
Prepare veggie burgers.

Heat water, bulgur, and salt to boiling over high heat in 1-quart saucepan.
Let boil 2 minutes.
Cover and remove from heat to allow mixture to stand for 15 minutes.
While waiting, use a large nonstick skillet to heat 1 teaspoon oil over medium heat.
Adding garlic, saute for 1 minute.
Add in the mushrooms, carrots, yellow squash, zucchini, green onions, black pepper, and salt.
Stirring occasionally, cook concoction about 25 minutes or until all liquid evaporates.
Remove from heat to let cool for 10 minutes.
Combine bulgur mixture, vegetable mixture, cornmeal, and 1 tablespoon flour in large bowl.
Mix until well combined.
Divide bulgur-vegetable mixture into eight 2/3-cup servings.
Press each serving into a 4-inch patty.
Lightly dust all sides of patty, using remaining 2 tablespoons flour.
Place on plate.
Repeat with rest of burger mixture.
Refrigerate patties for 20 minutes.

Prepare Onion Marmalade, during wait time.

Heat 2 teaspoons of olive oil over medium heat in large skillet.
Add 2 1/2 cups sliced onions.
Stir occasionally while cooking, about 5 to 7 minutes or until softened
Add 1/4 cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons light molasses, and 1 tablespoon Worcestershire sauce to concoction.
Reduce heat to low, cover, and stir occasionally while cooking, for about 20 to 25 minutes or until onion mixture thickens.
(If making for future use, cool and transfer onion marmalade to bowl or container, cover and refrigerate until ready to serve.)

Now, cook your veggie burgers.

Heat remaining 1 teaspoon oil over medium heat in large frying pan.
Note: These veggie burgers can also be baked or cooked on a grill.

Cook 4 patties at a time about 8 to 10 minutes or until browned.
Carefully turn patties over and cook for about 8 to 10 minutes or until brown on other side.
Remove burgers from skillet and keep warm.
Repeat all steps to brown rest of patties.
Cut each tomato into 8 uniform pieces.

Prepare whole-grain or gluten-free rolls.

Split each whole-grain roll in half to serve.
Place even amounts of onion marmalade onto roll bottoms.
Sans the rolls, spoon onion marmalade onto individual plates.
Place patties, or veggie burgers, on marmalade.
Top with tomatoes, lettuce and sprouts.
Add your choice of condiments such as mustard, BBQ sauce or ketchup.
Top with a roll, if desired.

Serve with a side of mesclun greens, avocado slices–or simple roasted sweet potatoes.

Now just sink your teeth into this yummy treat.

Enjoy!

Do you love to make or eat veggie burgers?

What your favorite veggie burger ingredients?

Share your thoughts and comments with us?

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