Avalon Veggie Burger from Ted’s Montana Grill

This Avalon Veggie Burger is my almost vegetarian take on the delicious Avalon Burger from Ted’s Montana Grill. It’s all about the condiments; forego the bacon and make it a true veggie!

First things first; yes, you see bacon. I recreated a delicious burger I enjoyed at a Ted’s Montana Grill and I wanted to try something in the vegetarian burger realm…but still wanted the bacon and caramelized onions on top! So, to make this Avalon Veggie Burger a one hundred percent vegetarian dish, simply caramelize your onions and don’t add bacon.

I only recently made my very first veggie burger, this Greek Veggie Burger; it was so good that I’m now determined to craft a couple of delicious versions to keep stocked in my freezer. I have tried several store-bought products; not one of them came close to how good the homemade versions are.

I’m not turning to a vegetarian diet, but I am limiting red meat and pork in my diet. If the spirit moves me, and a burger at Ted’s might do it, I’ll have a burger or my favorite Ribeye Steak. I’m reminded of my friend Susan who blogs at The Wimpy Vegetarian. She is not so strict that she won’t veer occasionally; yeah, that’s my goal too.

The only differences between this Avalon Veggie Burger and the Greek Vegetarian Burger is that I eliminated some of the spices and sun-dried tomatoes from the Greek version and added caramelized onions to this one. It was enough to give it a different flavor profile and then the good stuff that makes them most unique to each other came on top.

The ingredients include the following; a somewhat long list but also pretty much pantry staples…except maybe my favorite Tri-Color Beans. Seriously get them, they are visually perfect for making veggie burgers and replacing ground beef; so much prettier than black beans would be. Easy to find too…I’ve seen them at every market where I shop next to all the other canned bean products.

What you’ll need:

• 1 Tablespoon butter
• 1 medium onion, chopped
• 1/2 cup white wine
• 2 large garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 15-oz can tri-color beans, rinsed and drained (or use your choice of beans)
• 1 & 1/2 teaspoons Worcestershire sauce
• 3/4 cup breadcrumbs
• 1 large egg, whisked
• 1/4 cup cooked rice
• 1/4 cup rolled oats
• 1/4 cup shredded carrots
• 1/2 – 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup yellow cornmeal (to cover before frying)
• Olive or Safflower Oil for frying
• 1/2 cup shredded Gruyère cheese

I melted Gruyere cheese on top and smeared it with homemade Roasted Garlic Aioli before topping it with Caramelized Onions. Both of those recipes are also in the Recipe Notes. If you don’t have an electric pressure cooker, no worries, but you will need additional time to get the onions caramelized in a pot on the stove-top, so plan ahead for that.

Altogether it is such a great burger you might forget it’s mostly veggie too or even enjoy it more simply because it is!

More Great Burgers

• Greek Veggie Burger
• Lamb and Goat Cheese Burgers with Cabernet Sauce
• Smashburger Spicy Cowboy Burger
• Blue Cheese Bison Burger
• Canyon Creek Burger from Ted’s Montana Grill

PIN IT! ‘Avalon Veggie Burger’

Avalon Veggie Burger

Barb

Reminiscent of French Onion soup flavors, these Avalon Veggie Burgers are topped with Gruyere cheese and have caramelized onions in them and on them. Need strict vegetarian burgers? Eliminate the bacon in the caramelized onions.

5 from 50 or more votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Veggie Burgers

Cuisine American

Servings 6 Burgers

Calories 309 kcal

Ingredients

  

1x2x3x

See Notes for Links to Recipe for Garlic Aioli and Caramelized Onions

• 1 Tablespoon butter
• 1 medium onion chopped
• ½ cup white wine
• 2 large garlic cloves minced
• 2 teaspoons fresh thyme leaves
• 15 oz tri-color beans (one can) rinsed and drained (or use your choice of beans)
• 1 ½ teaspoons Worcestershire sauce
• ¾ cup breadcrumbs
• 1 large egg whisked
• ¼ cup cooked rice
• ¼ cup rolled oats
• ¼ cup shredded carrots
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup yellow cornmeal to cover before frying
• Olive or Safflower Oil for frying
• ½ cup Gruyère cheese shredded

Instructions

 

• Heat 1 Tablespoon butter over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown.
• Add wine to onions in skillet and continue cooking until wine is absorbed. Add garlic and thyme, stirring, about 2-3 minutes. Remove from heat, and let cool.
• Combine beans, Worcestershire Sauce, breadcrumbs, egg, rice, oatmeal, carrots, salt, and pepper in processor and processor until still slightly chunky.
• Add the onion mixture and mix with a spoon until well-combined. Form mixture into 6 patties (about 1/2 cup each).

  These are best if they are not super fat patties, thinner is better. Put cornmeal on a shallow plate, and coat burgers evenly.
• Heat a thin layer of oil in a nonstick skillet over medium heat, and cook burgers about 5 minutes or until golden brown on underside.
• Flip burgers, and top with cheese. Cook about 5 minutes more, partially covered, or until golden brown and cheese is melted. Serve burgers on arugula and top them with garlic aioli and caramelized onions.

Notes

1. Roasted Garlic Aioli
2. Caramelized Onions

Nutrition

Nutrition Facts

Avalon Veggie Burger

Serving Size

 

1 burger

Amount per Serving

Calories

309

% Daily Value*

Fat

 

8

g

12

%

Cholesterol

 

44

mg

15

%

Sodium

 

363

mg

16

%

Carbohydrates

 

44

g

15

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Calories

309

Keyword burgers, french onion, garlic aioli, gruyere cheese, Ted Turner

Tried this recipe?Let us know how it was!