California Veggie Burger

See this and other recipes in my new book, Ojai Valley Grill It Cookbook. Now available at Amazon.com.

This burger has texture and taste and is not mushy in the middle. I think you’ll find that it has the perfect combination of black beans, veggies, bread crumbs, seeds, nuts, spices, and herbs. I say, Grill it!

Ingredients:
1/3 cup warm water
3 tablespoons flaxseed meal (Bob’s Red Mill is good)
14-ounce can black beans (drained and rinsed)
1 tablespoon extra-virgin olive oil
¾ cup red onion (chopped fine)
2 large cloves garlic (minced)
1 cup carrots (grated)
1/3 cup parsley (chopped fine)
½ cup sunflower seeds (toasted and chopped)
½ cup almonds (toasted and chopped)
2 tablespoons Tamari sauce
3 large egg whites (lightly beaten)
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ cup rolled oats (blended coarsely)
½ cup unseasoned bread crumbs

Directions:
Whisk the water and flaxseed meal in a small bowl. Cover and set aside.

Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2/3 of the mixture is a bean “paste” while leaving about 1/3 of the beans mostly intact. Set bowl aside.

In a skillet, heat the oil on medium. Stir in the onion and garlic. Sauté for 5 minutes. Transfer the onion and flax meal mixtures into the bowl with the mashed beans. Stir in the carrots, parsley, sunflower seeds, almonds, Tamari sauce, eggs, chili powder, oregano, cumin, and salt. Mix to combine.

Using your hands, mix in the oats and bread crumbs until the mixture comes together. Cover and refrigerate for at least 30 minutes before forming patties. Shape the dough into 6 tightly-formed patties. If you have a hamburger press, this would be a good time to use it.

Grill on medium high heat (about 400 degrees) for 4 minutes. Carefully flip over and grill for another 3 minutes. Cool the patties on a rack for 5 minutes before serving. This helps them firm up a bit. They may be refrigerated or frozen at this point if you are making these ahead.

Serve on a grilled bun with a setup of head lettuce leaves, tomato slices, and red onion slices. Add Randy’s Secret Sauce to the burger and serve with chips on the side.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Dinner, Lunch, Sandwiches and tagged . Bookmark the permalink.

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