These burgers are prepared in advance at home, and reheated at camp. The recipe makes 12 veggie burger patties, but sometimes I like to form smaller patties or sliders. It does take some effort, so I’ve included my favorite shortcut: instant brown rice. This saves 30 to 45 minutes of cooking time, yielding the same nutritional value and often better texture.
The 10 Best Places to Get a Veggie Burger in America
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You can also save time with a food processor by processing the beets and carrots with the shredding disc instead of a box grater. If the carrots are organic, don’t peel the skin—it’s the most nutritious part! Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 45 min.
Cook time 40 min.
Ingredients
1 cup cooked instant brown rice 2 cups peeled, shredded beets 2 cups shredded carrots 1 cup minced onion 1 cup finely chopped fresh parsley 1 garlic clove, minced 1 cup shredded cheddar cheese 1 cup toasted sunflower seeds 1⁄2 cup oat flour, rye flour, or any gluten-free flour 1⁄2 cup sunflower oil or other vegetable oil, plus 1 Tbsp (optional) 2 eggs, lightly beaten 2 Tbsp tamari or soy sauce 1 tsp kosher salt 1⁄2 tsp freshly ground black pepper
How to make it
Line a baking sheet with a paper towel. In a large bowl, combine the rice, beets, carrots, onion, parsley, garlic, cheese, sunflower seeds, oat flour, 1⁄2 cup sunflower oil, eggs, tamari, salt, and pepper. Use your hands to mix thoroughly. To absorb some of the moisture from the beets and carrots, spread the vegetable mixture in an even layer on the prepared baking sheet and refrigerate for at least 15 minutes or up to 2 hours. Preheat the oven to 350°F. Remove the vegetable mixture from the refrigerator. With the palms of your hands, shape about 1⁄4 cup of the mixture into a patty and place on a second rimmed baking sheet. Repeat until you’ve used all the mixture to form 12 patties, placing them about 1 inch apart. Bake the veggie burgers until the edges begin to brown, about 25 minutes. Let cool completely. Store in an airtight container, chilled, for up to 3 days, or cover each patty with plastic wrap, place in a large ziplock bag, and freeze for up to 3 months. (They will double as ice in your cooler!) If the patties are frozen, remove them from the cooler about 1 hour before you plan to cook them. Fire the grill or campfire to medium heat and position the grill grate 4 inches above the coals. Cook the patties over direct heat until slightly charred and warmed through, 1 to 2 minutes per side. Alternatively, on a camp stove, in a skillet over medium heat, warm the 1 teaspoon sunflower oil. Add the patties, working in batches if necessary and adding 1 teaspoon oil in between, and cook until browned on each side and warmed through, 3 to 4 minutes per side. (It will take a little bit longer in the pan than on the grill.) Serve warm. Store leftovers in an airtight container, chilled, for up to 3 days.
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These burgers are prepared in advance at home, and reheated at camp. The recipe makes 12 veggie burger patties, but sometimes I like to form smaller patties or sliders.
It does take some effort, so I’ve included my favorite shortcut: instant brown rice. This saves 30 to 45 minutes of cooking time, yielding the same nutritional value and often better texture.
The 10 Best Places to Get a Veggie Burger in America
Read article
You can also save time with a food processor by processing the beets and carrots with the shredding disc instead of a box grater. If the carrots are organic, don’t peel the skin—it’s the most nutritious part!
The 10 Best Places to Get a Veggie Burger in America
Read article
The 10 Best Places to Get a Veggie Burger in America
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 45 min.
Cook time 40 min.
Ingredients
1 cup cooked instant brown rice 2 cups peeled, shredded beets 2 cups shredded carrots 1 cup minced onion 1 cup finely chopped fresh parsley 1 garlic clove, minced 1 cup shredded cheddar cheese 1 cup toasted sunflower seeds 1⁄2 cup oat flour, rye flour, or any gluten-free flour 1⁄2 cup sunflower oil or other vegetable oil, plus 1 Tbsp (optional) 2 eggs, lightly beaten 2 Tbsp tamari or soy sauce 1 tsp kosher salt 1⁄2 tsp freshly ground black pepper
How to make it
Line a baking sheet with a paper towel. In a large bowl, combine the rice, beets, carrots, onion, parsley, garlic, cheese, sunflower seeds, oat flour, 1⁄2 cup sunflower oil, eggs, tamari, salt, and pepper. Use your hands to mix thoroughly. To absorb some of the moisture from the beets and carrots, spread the vegetable mixture in an even layer on the prepared baking sheet and refrigerate for at least 15 minutes or up to 2 hours. Preheat the oven to 350°F. Remove the vegetable mixture from the refrigerator. With the palms of your hands, shape about 1⁄4 cup of the mixture into a patty and place on a second rimmed baking sheet. Repeat until you’ve used all the mixture to form 12 patties, placing them about 1 inch apart. Bake the veggie burgers until the edges begin to brown, about 25 minutes. Let cool completely. Store in an airtight container, chilled, for up to 3 days, or cover each patty with plastic wrap, place in a large ziplock bag, and freeze for up to 3 months. (They will double as ice in your cooler!) If the patties are frozen, remove them from the cooler about 1 hour before you plan to cook them. Fire the grill or campfire to medium heat and position the grill grate 4 inches above the coals. Cook the patties over direct heat until slightly charred and warmed through, 1 to 2 minutes per side. Alternatively, on a camp stove, in a skillet over medium heat, warm the 1 teaspoon sunflower oil. Add the patties, working in batches if necessary and adding 1 teaspoon oil in between, and cook until browned on each side and warmed through, 3 to 4 minutes per side. (It will take a little bit longer in the pan than on the grill.) Serve warm. Store leftovers in an airtight container, chilled, for up to 3 days.
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Makes 12 servings
Prep time 45 min.
Cook time 40 min.
Ingredients
1 cup cooked instant brown rice 2 cups peeled, shredded beets 2 cups shredded carrots 1 cup minced onion 1 cup finely chopped fresh parsley 1 garlic clove, minced 1 cup shredded cheddar cheese 1 cup toasted sunflower seeds 1⁄2 cup oat flour, rye flour, or any gluten-free flour 1⁄2 cup sunflower oil or other vegetable oil, plus 1 Tbsp (optional) 2 eggs, lightly beaten 2 Tbsp tamari or soy sauce 1 tsp kosher salt 1⁄2 tsp freshly ground black pepper
How to make it
Line a baking sheet with a paper towel. In a large bowl, combine the rice, beets, carrots, onion, parsley, garlic, cheese, sunflower seeds, oat flour, 1⁄2 cup sunflower oil, eggs, tamari, salt, and pepper. Use your hands to mix thoroughly. To absorb some of the moisture from the beets and carrots, spread the vegetable mixture in an even layer on the prepared baking sheet and refrigerate for at least 15 minutes or up to 2 hours. Preheat the oven to 350°F. Remove the vegetable mixture from the refrigerator. With the palms of your hands, shape about 1⁄4 cup of the mixture into a patty and place on a second rimmed baking sheet. Repeat until you’ve used all the mixture to form 12 patties, placing them about 1 inch apart. Bake the veggie burgers until the edges begin to brown, about 25 minutes. Let cool completely. Store in an airtight container, chilled, for up to 3 days, or cover each patty with plastic wrap, place in a large ziplock bag, and freeze for up to 3 months. (They will double as ice in your cooler!) If the patties are frozen, remove them from the cooler about 1 hour before you plan to cook them. Fire the grill or campfire to medium heat and position the grill grate 4 inches above the coals. Cook the patties over direct heat until slightly charred and warmed through, 1 to 2 minutes per side. Alternatively, on a camp stove, in a skillet over medium heat, warm the 1 teaspoon sunflower oil. Add the patties, working in batches if necessary and adding 1 teaspoon oil in between, and cook until browned on each side and warmed through, 3 to 4 minutes per side. (It will take a little bit longer in the pan than on the grill.) Serve warm. Store leftovers in an airtight container, chilled, for up to 3 days.
Makes 12 servings
Prep time 45 min.
Cook time 40 min.
Prep time 45 min.
Cook time 40 min.
Prep time
45 min.
Cook time
40 min.
Ingredients
- 1 cup cooked instant brown rice
- 2 cups peeled, shredded beets
- 2 cups shredded carrots
- 1 cup minced onion
- 1 cup finely chopped fresh parsley
- 1 garlic clove, minced
- 1 cup shredded cheddar cheese
- 1 cup toasted sunflower seeds
- 1⁄2 cup oat flour, rye flour, or any gluten-free flour
- 1⁄2 cup sunflower oil or other vegetable oil, plus 1 Tbsp (optional)
- 2 eggs, lightly beaten
- 2 Tbsp tamari or soy sauce
- 1 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
How to make it
Line a baking sheet with a paper towel. In a large bowl, combine the rice, beets, carrots, onion, parsley, garlic, cheese, sunflower seeds, oat flour, 1⁄2 cup sunflower oil, eggs, tamari, salt, and pepper. Use your hands to mix thoroughly. To absorb some of the moisture from the beets and carrots, spread the vegetable mixture in an even layer on the prepared baking sheet and refrigerate for at least 15 minutes or up to 2 hours. Preheat the oven to 350°F. Remove the vegetable mixture from the refrigerator. With the palms of your hands, shape about 1⁄4 cup of the mixture into a patty and place on a second rimmed baking sheet. Repeat until you’ve used all the mixture to form 12 patties, placing them about 1 inch apart. Bake the veggie burgers until the edges begin to brown, about 25 minutes. Let cool completely. Store in an airtight container, chilled, for up to 3 days, or cover each patty with plastic wrap, place in a large ziplock bag, and freeze for up to 3 months. (They will double as ice in your cooler!) If the patties are frozen, remove them from the cooler about 1 hour before you plan to cook them. Fire the grill or campfire to medium heat and position the grill grate 4 inches above the coals. Cook the patties over direct heat until slightly charred and warmed through, 1 to 2 minutes per side. Alternatively, on a camp stove, in a skillet over medium heat, warm the 1 teaspoon sunflower oil. Add the patties, working in batches if necessary and adding 1 teaspoon oil in between, and cook until browned on each side and warmed through, 3 to 4 minutes per side. (It will take a little bit longer in the pan than on the grill.) Serve warm. Store leftovers in an airtight container, chilled, for up to 3 days.
Line a baking sheet with a paper towel.
In a large bowl, combine the rice, beets, carrots, onion, parsley, garlic, cheese, sunflower seeds, oat flour, 1⁄2 cup sunflower oil, eggs, tamari, salt, and pepper. Use your hands to mix thoroughly. To absorb some of the moisture from the beets and carrots, spread the vegetable mixture in an even layer on the prepared baking sheet and refrigerate for at least 15 minutes or up to 2 hours.
Preheat the oven to 350°F.
Remove the vegetable mixture from the refrigerator. With the palms of your hands, shape about 1⁄4 cup of the mixture into a patty and place on a second rimmed baking sheet. Repeat until you’ve used all the mixture to form 12 patties, placing them about 1 inch apart.
Bake the veggie burgers until the edges begin to brown, about 25 minutes.
Let cool completely. Store in an airtight container, chilled, for up to 3 days, or cover each patty with plastic wrap, place in a large ziplock bag, and freeze for up to 3 months. (They will double as ice in your cooler!) If the patties are frozen, remove them from the cooler about 1 hour before you plan to cook them.
Fire the grill or campfire to medium heat and position the grill grate 4 inches above the coals. Cook the patties over direct heat until slightly charred and warmed through, 1 to 2 minutes per side. Alternatively, on a camp stove, in a skillet over medium heat, warm the 1 teaspoon sunflower oil. Add the patties, working in batches if necessary and adding 1 teaspoon oil in between, and cook until browned on each side and warmed through, 3 to 4 minutes per side. (It will take a little bit longer in the pan than on the grill.)
Serve warm. Store leftovers in an airtight container, chilled, for up to 3 days.
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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