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My favourite Veggie Burger Recipe | A twist on the Hillstone Veggie Burger

Sumati Menda • 8 October, 2014

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My favourite Veggie Burger Recipe | A twist on the Hillstone Veggie Burger

Why, you ask, would I mention a steakhouse on a website about vegetarian food?  Trust me there is a good reason - The first time I discovered the restaurant (formerly Houston's) was when I was living in New York back in 2004, and till date I have been going back every time I am in New York for just one thing, and that is their phenomenal Veggie Burger.  I recently discovered that it was rated by the New York Times as one of the best Veggie Burgers in New York in 2011, but I have to disagree with the Times on this one, because it is actually the best veggie burger on this planet. The combination of beetroot, rice and black beans works really well together resulting in a wholesome and delicious patty which is enjoyed by so many meat-lovers as well!  I am yet to discover a better one in Dubai, but there are definitely a few that come close:

Click here for VeggieBuzz's top 7 veggie burgers in Dubai.hillstone-veggie-burger-best Veggie Burger recipe

Pic: @hillstonemidtown via Instagram

So since flying to NYC for the burger isn't really possible, and Hillstone have no interest in opening in Dubai anytime soon (yes, I did ask them), I had to settle for making it myself!  I did a bit of experimenting and came up with this recipe, which tastes oh so close to the real deal, except the wild rice makes for an interesting twist.  So here is it, my favourite veggie burger recipe inspired by Hillstone in New York!

My favourite Veggie Burger Recipe | A twist on the Hillstone Veggie Burger

  • Total Time:
  • Cook Time:
  • Serves: 6

Ingredients:

  • 1/2 cup of Wild Rice
  • 1 medium onion, diced small
  • 3 large red beets, diced small
  • 1/4 cup of chopped prunes
  • 3-4 cloves garlic, minced
  • 2 tbsp cider vinegar
  • 1 can black beans, drained
  • 1/4 cup of prunes, chopped
  • Extra-virgin olive oil
  • Juice from 1/2 lemon
  • 2 tbsp parsley, minced
  • 1/2 tsp coriander
  • 1/2 tsp dried thyme
  • 2 tbsp all purpose flour (can be substituted for gluten free)
  • salt and pepper
  • 1 large egg (optional, skip for vegan)
  • Sliced cheddar cheese (optional, skip for vegan)
1/2 cup of Wild Rice 1 medium onion, diced small 3 large red beets, diced small 1/4 cup of chopped prunes 3-4 cloves garlic, minced 2 tbsp cider vinegar 1 can black beans, drained 1/4 cup of prunes, chopped Extra-virgin olive oil Juice from 1/2 lemon 2 tbsp parsley, minced 1/2 tsp coriander 1/2 tsp dried thyme 2 tbsp all purpose flour (can be substituted for gluten free) salt and pepper 1 large egg (optional, skip for vegan) Sliced cheddar cheese (optional, skip for vegan)

Method:

  • Bring a large pot of water to a boil, add about 2 tbsp of salt and all the rice and reduce the heat. Cook the rice for about 40 mins, until it is slightly overcooked.  Drain the rice and set aside.
  • Heat 1 tsp of olive oil in a skillet over medium-high heat.  Reduce heat to medium, add the onions, and cook till translucent.  Add the beets, cover the pot and cook until the beets are tender, stirring occasionally.  Add the garlic for another 30 seconds.  Deglaze the pan using the cider vinegar.
  • Empty the black beans and prunes into a large bowl and use a fork to mash them up a bit.  Add the cooked rice, the beet and onion mixture, the lemon juice, 1 tbsp of olive oil, and all the spices.  Stir the mixture until everything is combined and then taste before adding desired amount of salt and pepper.
  • Add the flour and continue to stir until combined.
  • Add the egg and stir until combined (skip for vegan)
  • Heat a cast-iron skillet over high heat.  Add a few tablespoons olive oil to completely coat the bottom of the pan. when a drop of water sizzles on contact, the pan is ready.
  • Using your hands, scoop up about 3/4 cup of the mixture and shape into a patty (you can use 1 cup for a larger patty and 1/2 cup for sliders).  Place it on the pan, and it should start to sizzle immediately.  Add as many more patty's as will fit the pan, flipping each one over after it cooks for 2-3 minutes.  Just re-shape them with the spatula if they break, and cook on the other side for an additional 2 mins.
  • If you want the cheese slightly melted, you can add it when there is a minute left of cooking (skip for vegan)
  • Serve the burgers on lightly toasted buns, and add greens, sliced tomato, pickles and desired condiments.
  • (Leftover mix can be refrigerated for later use for a few days).
Bring a large pot of water to a boil, add about 2 tbsp of salt and all the rice and reduce the heat. Cook the rice for about 40 mins, until it is slightly overcooked.  Drain the rice and set aside. Heat 1 tsp of olive oil in a skillet over medium-high heat.  Reduce heat to medium, add the onions, and cook till translucent.  Add the beets, cover the pot and cook until the beets are tender, stirring occasionally.  Add the garlic for another 30 seconds.  Deglaze the pan using the cider vinegar. Empty the black beans and prunes into a large bowl and use a fork to mash them up a bit.  Add the cooked rice, the beet and onion mixture, the lemon juice, 1 tbsp of olive oil, and all the spices.  Stir the mixture until everything is combined and then taste before adding desired amount of salt and pepper. Add the flour and continue to stir until combined. Add the egg and stir until combined (skip for vegan) Heat a cast-iron skillet over high heat.  Add a few tablespoons olive oil to completely coat the bottom of the pan. when a drop of water sizzles on contact, the pan is ready. Using your hands, scoop up about 3/4 cup of the mixture and shape into a patty (you can use 1 cup for a larger patty and 1/2 cup for sliders).  Place it on the pan, and it should start to sizzle immediately.  Add as many more patty's as will fit the pan, flipping each one over after it cooks for 2-3 minutes.  Just re-shape them with the spatula if they break, and cook on the other side for an additional 2 mins. If you want the cheese slightly melted, you can add it when there is a minute left of cooking (skip for vegan) Serve the burgers on lightly toasted buns, and add greens, sliced tomato, pickles and desired condiments. (Leftover mix can be refrigerated for later use for a few days). Bring a large pot of water to a boil, add about 2 tbsp of salt and all the rice and reduce the heat. Cook the rice for about 40 mins, until it is slightly overcooked.  Drain the rice and set aside. Heat 1 tsp of olive oil in a skillet over medium-high heat.  Reduce heat to medium, add the onions, and cook till translucent.  Add the beets, cover the pot and cook until the beets are tender, stirring occasionally.  Add the garlic for another 30 seconds.  Deglaze the pan using the cider vinegar. Empty the black beans and prunes into a large bowl and use a fork to mash them up a bit.  Add the cooked rice, the beet and onion mixture, the lemon juice, 1 tbsp of olive oil, and all the spices.  Stir the mixture until everything is combined and then taste before adding desired amount of salt and pepper. Add the flour and continue to stir until combined. Add the egg and stir until combined (skip for vegan) Heat a cast-iron skillet over high heat.  Add a few tablespoons olive oil to completely coat the bottom of the pan. when a drop of water sizzles on contact, the pan is ready. Using your hands, scoop up about 3/4 cup of the mixture and shape into a patty (you can use 1 cup for a larger patty and 1/2 cup for sliders).  Place it on the pan, and it should start to sizzle immediately.  Add as many more patty's as will fit the pan, flipping each one over after it cooks for 2-3 minutes.  Just re-shape them with the spatula if they break, and cook on the other side for an additional 2 mins. If you want the cheese slightly melted, you can add it when there is a minute left of cooking (skip for vegan) Serve the burgers on lightly toasted buns, and add greens, sliced tomato, pickles and desired condiments. (Leftover mix can be refrigerated for later use for a few days).

Enjoy, and dream about your next visit to NYC to try the real deal.  Click here to see a full list of other Hillstone locations in the United States.

8.5 out of 10 based on 48 user ratings
Nutrition facts: 240 calories, 9 grams fat

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