Berbere Style Veggie Burgers

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Berbere veggie burger

Berbere Spice Mix

Ingredients	Directions
½ cup red-hot chilies – long red spicy chili peppers are highly recommended - grind dried peppers in a bladed grinder (coffee grinder) ¼ cup smoked paprika 1 tsp cardamom 1 tsp ground ginger 1 tsp garlic powder 1 tsp onion powder ½ tsp coriander ½ tsp cumin ¼ tsp nutmeg ¼ tsp ground clove ¼ tsp ground cinnamon ⅛ tsp allspice	Mix all ingredients together thoroughly. If using a coffee grinder or spice mixer, make sure to use gloves while removing the hot red chilies.
Nutritional Information	Servings 1
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	137 kcal 4.2g 0.85g 0mg 325mg 27.4g 12.5g 5.2g

Pickled Watermelon

Ingredients	Directions
1 Michigan baby seedless watermelon ½ cup apple cider vinegar ¼ cup MI honey ½ tsp salt	1. Combine the apple cider vinegar, honey and salt in a small saucepan over medium high heat until salt and honey completely dissolve. 2. Remove the rind from the watermelon and then slice round pieces slightly larger than the buns you will be using for the burgers. Watermelon slices should be about ¼ inch thick. 3. Once the pickling liquid reaches 160F. In a shallow heatproof pan place, the watermelon slices and pour over the pickling liquid once. 4. Pickled watermelon can be made up to 6 days before serving Berbere veggie burgers
Nutritional Information	Servings 1
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	1186 kcal 4.5g 0.48g 0mg 1218mg 298g 12.2g 18.6g

Berbere Veggie Burgers

Ingredients	Directions
15 oz cooked MI black beans 1.5 cups cooked brown rice 8 oz mushrooms 1 cup shredded carrot ⅓ cup MI walnuts 3 T Berbere spice mix 2 T minced garlic 3 T olive oil 1 T tomato paste	1. Cook brown rice according to package directions 2. Clean, wash and remove any dirt from the vegetables. 3. Slice mushrooms. In a large sauté pan, sear mushrooms with 2 T olive oil. Make sure the mushrooms are very brown after searing. 4. In a food processor, add the black beans, seared mushrooms, walnuts, garlic and tomato paste and pulse until blended. You want the mixture to retain a slightly course texture. 5. Remove the processed mixture into a large bowl. Add rice, shredded carrot, Berbere spice mix and incorporate all ingredient thoroughly. 6. In a large sauté pan place remaining Tablespoon of olive oil and over medium heat; using gloves, form bean burgers into desired size - about 8oz. Place veggie burgers into pan. Sear each side for about 6-7 minutes or until internal temperature reaches 150F. 7. Place on whole-wheat burger buns with a slice of the pickled watermelon and top with your favorite burger condiments and Michigan veggies.
Nutritional Information	Servings 1
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	1231 kcal 82.1g 10.1g 0mg 134mg 111g 14.7g 23g