Introducing a veggie burger worthy of being made, devoured, and dreamed about:
I’ve made myself quite a few rock-hard, tasteless, dry black bean burgers. Nothing says delicious like a cardboard brick that falls to pieces when you bite into it. Yum?
I didn’t think so either. So I’ve been trying and trying different recipes.
Then I found this recipe and finally, my faith in veggie burgers was restored. These tasted good and had actual flavor. It had texture. It wasn’t bone dry. It even stayed together when I ate it.
In fact, this was so delicious that it made me smile from the inside out and the outside in…
1/2C onion, diced
1 clove garlic, minced
flax egg (2.5T ground flax and 1/2C warm water – mix in small bowl and set aside for 5-10 minutes until it is thick)
1C oat flour (process 1C regular oats in food processor until flour)
1 1/4C bread crumbs
1C grated carrots
1C black beans, rinsed and pureed
1/4C fresh herb (ex: parsley)
1/2C sunflower seeds
1T olive oil
1T soy sauce
2tsp chili powder
salt, black pepper
Sauté onion and garlic in a tablespoon of oil until translucent. Allow to cool. Mix flag egg (flaxseed and water) and set aside for 5-10 minutes until thick. Prep all ingredients and place them all in a bowl. Stir. Adjust seasonings. Shape dough into patties (about 8-10 depending on size). You can freeze them at this point if you don’t want to eat them all right away. Bake at 350 for 25 minutes, flipping 1/2 way through. Alternatively, these can be pan-fried in a few teaspoons of oil in a skillet over medium-high heat for about 3-5 minutes per side. Serve with toppings of your choice. Need a bun recipe? Try this one. Enjoy!