Believe me when I tell you that after you’ve tried this vegan burger recipe, you’ll never look at veggie burgers the same way again. This is great news if you happen to be vegan. Actually, it’s also fantastic for those of you who are burger lovers but are just looking for something different.
Personally, I love a good veggie burger. And, no, I’m not talking about those soy protein, hockey pucks that are so often marketed to vegetarians.
I’m talking about a burger that actually tastes like delicious vegetables and grains, and can still be complemented by the usual toppings found on a backyard BBQ. This is the type of burger that even a carnivore would happily eat. Yes, you can top it with loads of bacon if you’d like.
Are they the easiest things to make? Admittedly, no. Each patty must be structurally sound, which means you want the burger to hold its shape and not be squishy. If it crumbles apart and falls into the grill while you’re cooking it, you’ll have to start all over. You also want a patty that’s soft and tender on the inside, but crunchy on the outside. Not too lumpy, not too smooth.
Vegan Burger Recipe
What You Need
- 1 can of black beans
- 1 carrot, grated
- 1 red pepper, finely diced
- 1 onion, finely diced
- 3 cloves of garlic
- 1/2 cup rolled oats
- 3 tablespoons almond butter
To season, I usually like to use salt, turmeric, cayenne, and cumin.
- Drain the can of beans and let them dry out in a strainer.
- Chop up all those yummy veggies.
- Put the beans in a bowl and mash them up. Add in the veggies and mix.
- Stir in the almond and oats, but use your own best judgement on the amount of the two ingredients. You may want to add more rolled oats for texture and dryness, or almond butter for stickiness. Taste for seasoning, and add salt to bring the flavors together.
Now, the fun part begins! Form the mixture into burger shapes. Either cook them on the grill, in a heated pan on the stove, or and lay them on a baking sheet that’s been lightly coated with olive oil. Bake for about 30 minutes at 325 degrees Fahrenheit. No matter what method you use, they should be crunchy on the outside and tender but hot on the inside.
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