If you are looking for a delicious alternative to a meat burger, you have come to the right place. This all-vegetarian/vegan burger is made of black beans, mushrooms, flax, oats, and walnuts. This burger alternative is packed with protein and fiber and the taste is extraordinary. I served this veggie burger to my family and the reviews were exceptional. Adapted from Pamela Salzman’s recipe, this vegetarian burger will become a staple in our household. Black beans and mushrooms are a match made in heaven and the nutritional value of this veggie burger is unbeatable.
- 1/4 cup of ground flaxseeds
- 3 tablespoons of water
- 1 1/2 tablespoons of Worcestershire sauce
- 1 tablespoon of ketchup
- 1 cup of toasted walnuts
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of ground coriander
- 3/4 teaspoon of sea salt
- 1/2 teaspoon of ground pepper
- 4 ounces of white or cremini mushrooms whole or sliced
- 2/3 cup of old fashioned rolled oats
- 2 15-ounce cans black beans, drained and rinsed
- extra virgin olive oil for cooking
- 6 whole-wheat hamburger buns or butter lettuce leaves for serving
- Mix the flax seeds, water, Worcestershire sauce, and ketchup in a small bowl and let sit on the countertop for 15 minutes.
- In a food processor fitted with the metal S blade, combine the walnuts, garlic powder, cumin, coriander, salt and pepper, and process until fine and crumbly.
- Add the flax mixture, mushrooms, and oats.
- Pulse (do not purée) until a coarse mixture forms.
- Place the beans in a large bowl and mash coarsely with a potato masher. Do not mash to a purée. THE MIXTURE SHOULD BE COARSE AND LUMPY WITH SOME WHOLE BEANS.
- Add the walnut mixture and stir it to combine.
- Fill 1/2 cup measuring cup with the bean mixture, form a patty, and transfer to a plate. Repeat the procedure until you have six patties.
- The patties can be cooked now or refrigerated overnight.
- Pour enough oil onto a skillet or griddle to coat the bottom lightly and heat over medium-high heat.
- Cook the patties for 2-3 minutes per side or until browned.
- Serve with buns or lettuce leaves and your desired accompaniments.
- 6 tablespoons of soy-free veganaise
- 1 1/2 tablespoons of ketchup
- 1 tablespoon of dill relish
- 1 1/2 teaspoon of yellow mustard
- 1 small garlic clove, minced
- Whisk all ingredients together in a small bowl.
- Add to burgers.