After being a vegetarian on and off for years, I can comfortably say that I do enjoy to occasionally eat meat, but it is not my first choice at a restaurant nor do I think I really have the best. So, when I asked to participate in a post for Sargento’s “Ultimate Cheeseburger Contest,” which also included a recipe, I immediately thought of making my own vegetable burger using Sargento‘s Swiss Cheese singles.
Having had numerous veggie burgers in the past, I knew I wanted to create one that was veggie-based (and not using soy) where I found one on Cooking Light in their 10 Best Veggie Burger article. With over 10 recipes for inspiration, I decided to create a combination of their Homemade Quick Black Bean Burger and their Vegetable Burger using black beans, carrots, beets, peppers, onion, corn, rice, eggs and breadcrumbs to bind the ingredients.
Creating the patties was really easy (although it did involve a lot of chopping!) and in less than 10 minutes where I then added some Sargento Swiss and avocado in a pita bun. I was heaven with this burger, and really was my ultimate for an easy summer dinner. I also loved the 100 percent natural, never processed Sargento cheese that provided a rich, authentic flavor to this new burger creation.
As part of the contest, you can also enter your favorite cheeseburger recipe using Sargento Natural Sliced Cheeses on the Sargento facebook page. Simply add in your name, description of the burger and a picture and you’re done! There are tons of varieties of Sargento where you can add Colby, Medium Cheddar, Pepper Jack, Colby-Jack, Jarlesburg, Pepper Jack and much more! Also, check out Sargento.com to view more savory burger recipes for your own burger creation!
To get into the spirit of this fun contest, Sargento has challenged chefs at iconic burger joints from coast to coast to create ‘America’s Ultimate Cheeseburger” to both create their own signature burger and showcase some of their local culinary flair. Our local burger haunt, 67 Burger created the Pastrami Spiced Swiss Burger for the contest, a combination of pastrami spices, Sargento cheese, sauerkraut, mustard, and pretzel bun that is the ultimate ode to New York.
Whether you like veggie burgers, turkey burgers, or traditional meat burgers, Sargento has you covered with their diverse selection of cheese products that can enhance and make your burger experience even more memorable.
Vegetable Burger Modified from Cooking Light
1 can of black beans, rinsed and drained
1 cup chopped fresh cilantro
1 cup chopped fresh dill
1/2 cup chopped fresh rosemary
2 cups of rice
1/2 cup coarsely chopped carrot $
1 ear of corn, shucked
1 1/4 teaspoons kosher salt
4 cloves of garlic, minced
1/2 red pepper, cut up
1/2 green pepper, cut up
2-3 large carrots, cut up
2-3 beets, peeled
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 cup coarsely chopped red onion
1 cup dry breadcrumbs
2 tablespoons extravirgin olive oil $
4 (6-inch) whole-grain pitas, cut in half
6 slices of Sargento cheese
Optional: 1 avocado sliced
1. Bring water to a boil and add rice; cook for about 30 minutes and drain.
2. Cut up the peppers, onion, carrots, beets, garlic and shuck the corn. Blend with a food processer or mixer.Add to a bowl.
3. Add the beans, fresh herbs, salt, pepper and rice to the bowl. Mix throughly as you add in the bread crumbs.
4. Add in the eggs and mix together. Add some olive oil to pan, along with some garlic and form the vegetable mash into circles. Let cook on a low heat – about 5 minutes on each side.
5. Add the cheese and let cook for a few minutes.
6. Add to a bun of your choice and top with some avocado (optional).