I have to confess, I was never 100% satisfied with my old veggie burger recipe. The texture just was not quite right. Then Konjac came into my life. This is the miracle ingredient I have been looking for when it comes to binding savory foods. These are seriously the best veggie burgers (high or low) that I have ever had. Enjoy on a low protein bun with ketchup, thousand island dressing or chipotle mayo. Top with pickles, red onion and lettuce.
Veggie Burger #2
I have to confess, I was never 100% satisfied with my old veggie burger recipe. The texture just was not quite right. Then Konjac came into my life. This is the miracle ingredient I have been looking for when it comes to binding savory foods. These are seriously the best veggie burgers (high or low) that I have ever had. Enjoy on a low protein bun with ketchup, thousand island dressing or chipotle mayo. Top with pickles, red onion and lettuce.
Nutrition
Ingredients
Method
- Combine the brown sugar, ketchup, mustard and Worcestershire sauce in a small bowl and set aside.
- In a large skillet, heat one tablespoon of olive oil over medium high heat. Add the mushrooms and cook until lightly browned, about 5 to 6 minutes. Add remaining oil and eggplant and onion. Cook an additional 5 minutes, sitting occasionally. Add the garlic, salt and chili powder and cook for one minute. The vegetable mix should be fairly dry. Add ½ of the ketchup mixture to the vegetables and and simmer an additional five minutes. Add the butter. Add Tabasco if desired. Remove from heat.
- In the bowl of a food processor process the lightly toasted slice of low protein bread until it is in crumbs. Add to a medium sized bowl and set aside. Add the brown rice and parsley to the food processor and process until the rice is a little sticky, about 30 seconds. Add the cooked vegetable mix to the rice and pulse 4 to 6 times to combine.
- Place the veggie and rice mixture into the bowl with the bread crumbs. Add the konjac to the remaining ketchup mixture. It will thicken considerably. Add to the vegetable mixture. Stir to combine thoroughly.
- Form into five 80 gm patties and put in the fridge for two hours. Freeze what you are not using in the next three days.
- Heat olive oil in a skillet. Cook burger for about three minutes, flip and cook another three minutes. Serve on low protein bun with desired toppings (chipotle mayo, red onion, lettuce, pickles, avocado, etc)
Notes
Reader Q&A:
Q: Is there a replacement for Konjac powder? A: Konjac powder is the best binder I have found for burgers, patties, etc. One of the problems with using veggies in burgers is that they release a bunch of liquid and then you need to add bread crumbs to help bind. If you use too much bread crumbs they get a very mealy texture. The konjac uses that liquid to bind the ingredients and the end result is a better consistency and a less fragile product. Extra xanthan gum adds a unnatural gummy mouth feel. For that reason, I highly recommend you hunt it down (unless you can afford the extra phe, then egg would also be good).
Q: Other than Amazon, where do you purchase the Konjac powder? I have been making low protein recipes for 17 years now for my daughter, and this is a new ingredient for us. Is it the same as glucomannan? I thought I would pick it up someplace and try making this recipe this weekend. Thanks! A: I have only purchased it on Amazon so I am not sure. It is glucomannan but be careful if you get capsules as they typically have other ingredients in them.
Q: Hi, Just wondering if you can BBQ these? A: They are much sturdier than a typical low protein burger, but I would still be hesitant to put straight on the grill. I typically cook on a small cast iron pan that I put on grill. — Brenda
Q: Can you substitute cambrooke white rice for the brown rice. ? Would lower phe considerably but concerned about taste? A: Not worried about taste, but a little concerned that since the rice is made with starch, it might get a little crunchy when cold. That being said, a few people have told me that is what they do and it works for them — Brenda
Q: What type of onion? A: Plain yellow onion (but can use sweet if that is what you have on hand) — Brenda
Q: Recipe says 150g brown rice but when I click on units it still says 150g. How many cups is that? The brown rice box says 1/2 cup dry is 20g. I assume 150g is cooked. Guidance needed thank you A: It is 3/4 cup cooked brown rice. — Brenda
Q: Do you think you could substitute the low pro round crackers for slice of bread? Never seem to have the bread made when we need it! These burgers look amazing! A: If you grind them up, they might work. You could also use a GF bread that is low (Little Northern Bakehouse Wide Slice or Carbonaut). — Brenda
Q: Is there a replacement for Konjac powder? A: Konjac powder is the best binder I have found for burgers, patties, etc. One of the problems with using veggies in burgers is that they release a bunch of liquid and then you need to add bread crumbs to help bind. If you use too much bread crumbs they get a very mealy texture. The konjac uses that liquid to bind the ingredients and the end result is a better consistency and a less fragile product. Extra xanthan gum adds a unnatural gummy mouth feel. For that reason, I highly recommend you hunt it down (unless you can afford the extra phe, then egg would also be good).
Q: Other than Amazon, where do you purchase the Konjac powder? I have been making low protein recipes for 17 years now for my daughter, and this is a new ingredient for us. Is it the same as glucomannan? I thought I would pick it up someplace and try making this recipe this weekend. Thanks! A: I have only purchased it on Amazon so I am not sure. It is glucomannan but be careful if you get capsules as they typically have other ingredients in them.
Q: Hi, Just wondering if you can BBQ these? A: They are much sturdier than a typical low protein burger, but I would still be hesitant to put straight on the grill. I typically cook on a small cast iron pan that I put on grill. — Brenda
Q: Can you substitute cambrooke white rice for the brown rice. ? Would lower phe considerably but concerned about taste? A: Not worried about taste, but a little concerned that since the rice is made with starch, it might get a little crunchy when cold. That being said, a few people have told me that is what they do and it works for them — Brenda
Q: What type of onion? A: Plain yellow onion (but can use sweet if that is what you have on hand) — Brenda
Q: Recipe says 150g brown rice but when I click on units it still says 150g. How many cups is that? The brown rice box says 1/2 cup dry is 20g. I assume 150g is cooked. Guidance needed thank you A: It is 3/4 cup cooked brown rice. — Brenda
Q: Do you think you could substitute the low pro round crackers for slice of bread? Never seem to have the bread made when we need it! These burgers look amazing! A: If you grind them up, they might work. You could also use a GF bread that is low (Little Northern Bakehouse Wide Slice or Carbonaut). — Brenda
