Cooking W/ Cassandra: The Very Best Veggie Burger

The Best Veggie Burger

Ingredients you will need

1 cup canned black beans, rinsed and drained

1 cup chopped walnuts

1-1/2 teaspoons ground cumin

½ teaspoon ground fennel seed

¼ teaspoon smoked paprika

¼ cup shredded carrot

1 large shallot, minced

2 tablespoons oil-packed sun-dried tomatoes, chopped

1 garlic clove, minced

¼ cup old-fashioned oats

1 tablespoon chia seeds

2 teaspoons reduced-sodium soy sauce

½ teaspoon garlic salt

1 tablespoon olive oil

Optional: barbecue sauce, toasted hamburger buns, Sriracha mayo, lettuce, red onion and tomato

  1. Bake the Beans

    Start off by preheating the oven to 325°F. Spread the black beans evenly on a parchment-lined rimmed baking pan and bake just until beans start to split open, about 6-8 minutes.

  2. Toast the Nuts and Spices

While the beans are cooking, set your skillet over medium heat and add walnuts, cumin, fennel and smoked paprika, stirring frequently until fragrant, 2-3 minutes. Remove from the pan and let cool.

3. Bring on the Veggies

In the same skillet, heat up the oil from your sun-dried tomatoes over medium heat. Add the carrot, shallot and sun-dried tomatoes; cook, stirring occasionally for about 5 minutes or when the carrots become tender. Add the minced garlic and cook for about a minute longer. Remove from the heat and let cool slightly.

4. Break Out the Food Processor

Your patty mix is almost ready. Transfer the carrot mixture to a food processor and add the cooked beans and walnut mixture, plus the oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Ta-da! Here’s the ‘meat’ of your best-ever veggie burger.

Shape into four 4-inch patties.

5. Cook

In the same skillet over medium heat, cook the patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice. Yum.


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