The Best Veggie Burger
Ingredients you will need
1 cup canned black beans, rinsed and drained
1 cup chopped walnuts
1-1/2 teaspoons ground cumin
½ teaspoon ground fennel seed
¼ teaspoon smoked paprika
¼ cup shredded carrot
1 large shallot, minced
2 tablespoons oil-packed sun-dried tomatoes, chopped
1 garlic clove, minced
¼ cup old-fashioned oats
1 tablespoon chia seeds
2 teaspoons reduced-sodium soy sauce
½ teaspoon garlic salt
1 tablespoon olive oil
Optional: barbecue sauce, toasted hamburger buns, Sriracha mayo, lettuce, red onion and tomato
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Bake the Beans
Start off by preheating the oven to 325°F. Spread the black beans evenly on a parchment-lined rimmed baking pan and bake just until beans start to split open, about 6-8 minutes.
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Toast the Nuts and Spices
While the beans are cooking, set your skillet over medium heat and add walnuts, cumin, fennel and smoked paprika, stirring frequently until fragrant, 2-3 minutes. Remove from the pan and let cool.
3. Bring on the Veggies
In the same skillet, heat up the oil from your sun-dried tomatoes over medium heat. Add the carrot, shallot and sun-dried tomatoes; cook, stirring occasionally for about 5 minutes or when the carrots become tender. Add the minced garlic and cook for about a minute longer. Remove from the heat and let cool slightly.
4. Break Out the Food Processor
Your patty mix is almost ready. Transfer the carrot mixture to a food processor and add the cooked beans and walnut mixture, plus the oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Ta-da! Here’s the ‘meat’ of your best-ever veggie burger.
Shape into four 4-inch patties.
5. Cook
In the same skillet over medium heat, cook the patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice. Yum.