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Broccoli Cheddar Burgers

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Hearty, healthy + perfect for storing in the freezer. You bet your sweet ass you will love these burgers.

Lately, with all that’s swirling around us, I keep racking my brain for recipes that I can make that can be freezer friendly. Taking the time to whip something up, and set it aside for a rainy day is really important right now. Nothing gives me a lady boner more than when I can create healthy, hearty bites to serve my family on a whim. Yes, I am feeling feisty today. Day #6 of quarantine has me feeling all sorts of wild.

Broccoli Cheddar Burgers

  • 2 cup onion, diced
  • 2 cup celery, diced
  • 2 can cannellini beans
  • 1/4 cup cold water
  • 5 cup riced broccoli
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tsp garlic
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 cup shredded cheddar cheese
  • 1 cup panko + 2 Tbsp melted butter
  1. Saute onion + celery with a tablespoon of olive oil, pinch of salt and pepper until translucent (3-5 minutes)
  2. In a food processor, add the onion + celery. Toss in the cannellini beans and cold water. Blend until just nearly smooth
  3. In a large bowl, add the bean mixture – AND 2 eggs, riced broccolli, 1/2 cup panko, garlic powder, salt and pepper and cheddar cheese.
  4. STIR the heck out of it, until everything is combined evenly
  5. SHAPE AND BAKE!
  6. In a small bowl, set to the side, mix the 1 cup panko breadcrumbs with 2 Tbsp melted butter
  7. SCOOP 1/2 cup of the burger mixture, and shape into thick burger patties
  8. DIP into the buttery panko breadcrumbs, on each side
  9. PLACE onto a parchment lined baking sheet
  10. BAKE at 375* for 45 minutes
  11. PAN SEAR on each side to “finish them off” this is optional

LET COOL COMPLETELY – if you are going to freeze them. TO FREEZE: place into a freezer safe gallon ziplock bag, in a single layer.

WARM: in oven at 350* until warmed through, or microwave