Avalon Veggie Burger

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.

Course Veggie Burgers

Cuisine American

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

Prep Time 20

Cook Time 10

Total Time 30

Servings Burgers

Calories 309kcal

Author Barb

Ingredients

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

Nutrition