On Monday, I shared with you our Black Bean and Veggie Chili recipe and promised I’d show you how we turned our leftovers into scrumptious veggie burgers. And I do keep my promises, so now that time has come!
Usually, I’m pretty boring and uninventive when it comes to leftovers. I simply divide them out in mason jars for the week and heat them up for lunch everyday. But, every once and awhile, inspiration strikes to turn the leftovers into something completely different–in this case, veggie burgers made with the leftover chili!
I ended up saving about 3 cups of the chili to use as the main filling for the burgers. Our chili was pretty viscous already, so I didn’t have to strain the liquid out, but if yours is, I would suggest using a slotted spoon or even a strainer depending on just how much liquid there is.
In preparation, I had also made brown rice the night before to add to the burger mixture. I pulsed the two together in the food processor to combine and then stirred in a generous amount of panko breadcrumbs to dry up the mixture even more.
All in all, the leftover inspired mixture made 8 veggie burgers–not bad for 5 minutes of work! I ended up baking 6 of them solidify the burgers even further and then separating each into a freezer baggy to have for lunch later this week or as a quick dinner when I’m too lazy to actually cook (which unfortunately occurs way too often these days!).
Do you ever reinvent your leftovers?
Chili Veggie Burgers
Makes 8 burgers
1/2 cup brown rice, uncooked
2 cups panko bread crumbs
Cook rice according to package directions.
Pulse together chili and brown rice in food processor until combined.
Pour mixture into a large bowl. Stir in panko bread crumbs until mixture becomes dry and sticky, adding more if necessary.
If serving immediately, fry with oil for about 4-5 minutes on each side.
If freezing, bake at 400 degrees for 20-25 minutes. Let cool and then place into individual freezer bags.
Time: 10 minutes