When I started working a million years ago in Chicago, the veggie burger at Houston’s was a go-to for lunches with colleagues. Those were the days before Beyond Meat when it took creativity to put a veggie burger on par with the real thing. Thankfully when Houston’s became Hillstone, they kept what is one of the best things on the menu. The beauty of the Hillstone veggie burger is that you don’t feel likely you’re eating fake meat. Instead, the Hilstone veggie burger has ingredients that all sing in concert and celebrate that it’s not meat. So twenty some odd-years later, I still crave this burger when I want comfort food. This is our Galavante recipe for the Hillstone veggie burger, that will be a staple for your summer barbecues and beyond.
This recipe makes about 12 burgers
Ingredients
1 1/2 cups Cooked brown rice
1/2 cup Cooked quinoa
1 8 oz can Organic black beans
8 ounces Organic cooked red beets
1 Finely diced onion
3 tablespoons Smoky barbecue sauce
1 tablespoon Honey
1 cup Organic oats
For the Veggie Burger Accoutrements
Provolone slices or your choice of favorite cheese
Butter Lettuce
Slice tomato
Brioche bun
Pickles
Mustard
Ketchup
Barbecue sauce
Directions
I looked online for the Hillstone veggie burger recipe, and there was a gamut of interpretations. However, the core of this burger is the beets, oats, brown rice, and a hint of barbecue sauce. Even writing about it makes me want to take a break now to serve myself a burger. The recipe is easy, but it does take some time. I like to make some extra burgers too that you can freeze or eat throughout the week. It makes it all worthwhile to have these on hand for a high-protein, healthy meal anytime.
In a food processor, place the oats and process until a fine crumb. Set aside as you’ll add this in at the very end, as it will help you get the right consistency for firm burgers. Next, in a larger bowl, mash your beans, including their sauce, with a hand mixer, but don’t fully puree. It’s nice to see a few beans whole make it into your burger. Add in your brown rice and quinoa and mix well.
The Oats are the Key
Finely chop your beets, and add to the other ingredients. Don’t drain your beets if you use a canned version, but instead add it all to the veggie burger mixture. Add your barbecue sauce and honey, and continue to gently mix well with a spatula. Lastly, add your oats which will thicken your burger mixture. You want to be able to form firm patties, so if you need to, add more than one cup of oats. There are variables like how saucy your beans are and the moisture content of the beats. The oats are the key to forming the right bind for the burger patties. Note that I don’t use eggs in this Hillstone veggie burger recipe to bind the ingredients; I don’t think you need it, plus, it makes the recipe vegan.
You’re in the Home Stretch
Form your burger mixture into patties and place on parchment paper on a plate. You can layer your burgers with parchment in between until all the mixture is formed. Refrigerate for at least 30 minutes or even all day, until you’re ready to grill. These burgers can be placed right on the grill, or you can also pan-fry them for about 4-5 minutes on one side, and then for 3 minutes on the other side. When you turn over the burger, that’s when you can gently brush on more barbecue sauce and top it with cheese, as desired. Serve with your favorite accouterments and enjoy.
Other Recipes You’ll Like
The Best Vegan Cole Slaw
Homemade Potato Chips
Healthy Side Dish Recipes
FAQs
Q: How many burgers does this Hillstone veggie burger recipe make?
A: This Hillstone veggie burger recipe makes approximately 12 burgers.
Q: Can you cook this Hillstone veggie burger on the grill?
A: You can cook this Hilstone veggie burger recipe on the grill or on your stove.
Q: Is this Hillstone veggie burger recipe vegan?
A: This Hillstone veggie recipe burger recipe is vegan, as long as you don’t add the cheese. You can of course modify provolone with a vegan cheese.
