I wanted to make a moist and flavorful veggie burger and came up with this delicious recipe. I think you are going to really love it! I found really cute little buns and made sliders (small burgers) for the photo. You can make the patties any size you like, just cook them a bit longer if they are larger. I’ve even made a “mock” meat loaf with this recipe when time was too short to make burgers. They’re sure to become a favorite! Please use organic ingredients whenever possible.
Ingredients: 1 Can refried black beans (or 1 ½ cup cooked black beans smashed well); ½ Cup cooked whole black beans; 1 Cup cooked brown rice (or other grain); 1 Cup frozen spinach (thawed and as much moisture squeezed out as possible); ½ Cup frozen of fresh corn (raw and cut off the cob); ½ Cup ground cashew (grind in a food processor or blender); ¼ Cup sunflower seeds; 2 Tablespoons sesame seeds; 1 to 2 Tablespoons brown rice flour (you may need a little more or less to help bind the mixture); 2/3 Cup garbanzo flour; 3 Tablespoons *Bragg Liquid Aminos or more sea salt to taste.
Sauté: 1 to 2 Tablespoons olive oil; ¼ Cup bell peppers (finely chopped); ¼ Cup carrot (finely grated); ¼ Cup Yellow or red onion (finely chopped); 2 Tablespoons cilantro (finely chopped); 1 Teaspoon sea salt; Freshly ground pepper (to taste); Red Pepper flakes (to taste); 1 Clove garlic (grated or finely minced); Olive oil for cooking the burgers; Arugula, tomatoes, onions, and your favorite toppings for serving.
In a small sauté pan heat the olive oil and add the veggies (except for the garlic) and seasonings and sauté over medium low heat for about 6 minutes. Add the garlic and continue cooking about 2 minutes until tender, stirring often. Cool a few minutes and add to the black bean mixture and combine well. Pick up a small handful and form a ball – it should hold together well and may need a little more brown rice flour if too wet and sticky. If it is too dry and crumbles, add a little bit of water at a time until you reach the desired consistency. Now you are ready to form whatever size patties you wish. This recipe makes several patties so I often freeze some before cooking to use later. Just thaw them and cook for a quick and easy meal.
Cook the burgers on medium high heat, in a little olive oil for about 3 to 4 minutes on each side or until brown. Depending on the thickness of your patty, after browning you may need to reduce the heat and cook a little longer until they are heated through. I usually test one while cooking to see if it is done and because they’re so good I can’t wait! If they are hot inside and brown on the outside they are done.
You can keep them warm in a low temp oven, loosely covered until you are ready to serve. They’re great the next day too. I’ve also used them before as a base for Mexican Eggs Benedict instead of English muffins and they were great. Just add poached or fried eggs, salsa, and a little cilantro.
Please leave a comment with your questions, recipe requests, any recipe tips you wish to share, and let me know how you like the burgers.
Kate McAloon is a personal chef whose client list includes Orlando Bloom and Miranda Kerr, Tracy Anderson and Gwyneth Paltrow. Visit Chef Kate’s website www.chefkatealiveandcooking.com and the Kora Organics blog www.koraorganics.com (under Chef Kate) for more healthy organic recipes and articles.
Image: Peter Turner www.magiclanternpaperproducts.com.