Main dishes
Veggie burgers with Jarlsberg cheese
4-8 hamburgers
Difficulty
Easy
Preparation time
20 min
Cooking time
20 min
Selection of cheeses
Ingredients
Veggie patties with brown rice and legumes
- 1 small onion, chopped
- 1 cup cooked brown rice*
- 1 cup panko breadcrumbs
- 2 cups canned mixed legumes, rinsed and drained
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
- Sea salt and ground pepper, to taste
- ½ cup sunflower seeds
- Vegetable oil (for frying)
*You can use pre-cooked brown rice to save time.
Burgers
- 6-8 burger buns
- Jarlsberg cheese, sliced
- Avocado, sliced
- Leaves of lettuce
Preparation
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Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
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In the bowl of a food processor, combine all ingredients except the sunflower seeds until you get a lumpy and slightly sticky paste. Season generously with salt and pepper.
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Add the sunflower seeds, mix briefly with a spatula, then run the food processor for about 30 seconds to blend the paste while maintaining the crunchy texture of the seeds.
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Using your hands, shape the paste into patties. To keep the patties together, add some liquid if needed.
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Heat the vegetable oil and fry the patties in a non-stick pan for about 5 minutes on each side, or until each surface is golden brown.
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Transfer the patties to the lined baking sheet and place them in the preheated oven for 15 minutes, turning them halfway through.
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Assemble the burgers by placing each patty on a bun. Garnish with your choice of condiments, Jalsberg cheese, avocado and lettuce.
