Sometimes you just need a burger...
So for week #29 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made black bean burgers!
I LOVE black bean burgers. But to be honest, veggie burgers intimidated me for a LONG time. I tried making them several years ago, but they didn't turn out so well.
Then I came across this guide for building "plant-strong burgers" on the Engine 2 website. The guide is extremely useful, breaking the process down into simple steps that can be customized according to your taste preferences. You've got to check it out!
What I like about this method:
- Simple, wholesome ingredients
- Lots of options (can use various beans, veggies, etc.)
- The burgers freeze well.
What I ended up using/doing:
Note: I made a double batch so that I could freeze some.
- 2 cups chopped fresh veggies of choice. I used a mixture of celery, carrots, onion, and bell peppers (green and red)
- 1/2 cup water
- 1 1/2 cups dry oatmeal
- 2 cans black beans, drained and rinsed
- 4 Tbsp ground flax seed, combined in a bowl with 6 Tbsp warm water (to make egg-like consistency)
- Your favorite seasonings, to taste. (I used 2 tsp Montreal steak seasoning, 1/2 tsp season salt, and 1/2 tsp garlic powder.)
- Your favorite burger condiments
- Preheat oven to 350 degrees.
- Add chopped veggies to saute pan. Add 1/2 cup water and cook on high until veggies are softened. Remove from heat.
- Put drained beans into a large mixing bowl. Mash beans with a potato masher or with your hands.
- To the beans, add the dry oatmeal, cooked veggies, "flax egg," and spices. Mix well. (I used my hands.)
- Line cookie sheet(s) with parchment paper. Patty the burgers and place them on cookie sheets.
- Bake in the oven for 10 minutes, flip them, then bake for about 10 more minutes (or until they appear slightly crispy on top).
- Dress up your burger however you like.
Check out the short video below!
This post was originally published on June 24, 2018.