This Burger is the Best Burger You’ll Eat All Day.


I’ll admit it, I am guilty of thinking that the food item I am currently putting into my mouth is, in fact, the actual best [whatever it is], ever.  Until the next time I eat something.  Maybe it’s because I do a lot of living in the moment – which is sort of difficult with a blog – or maybe it’s because my taste buds actually rejoice when I eat PROOF PROOF PROOF …okay that last one is coffee- and you can’t seem my smile, but REJJOOIICCEEEE.

I digress.

I’ve spent a fair amount of time eating vegan burgers. When I say fair, I mean a solid amount of time and may or may not have eaten one for breakfast, [once]

IMG_3797 I love a good plant burger before 8am.

After years of eating them, I was finally ready to make one.  Black bean? Black and kidney? With oatmeal? With breadcrumbs? With a flax egg? ahhhhhhhh.  so. many. [good] options.  So I start thinking ….red beans! I love beans, and what else do I love…carrots! Then I begin to wonder, has anyone ever made a creation as heavenly as this sounds??!?! OH YES.  An ahead-of-my-vegan-burger-curve goddess called Vaishali made one back in 2011 (find her recipe here) and I don’t know here but have a super IG crush on her – her feed is BIG HEART EYES JUMPING OUT OF MY FACE.  Anyway.  her recipe is bangin’.

So I made these burgers two ways. One fully plant burger -[planttssss yehhhhhh]. and One with ground beef for the non-herbivores.  Also, there was grilled corn and if I ever started another blog it would probably just be about grilling and might just be corn porn pictures.



Okay: the burgers.


You’ll need a grill or a stove top (both ways work).

1 bowl for “smooshing*” the ingredients together.

1 sauté pan.

1 tray lined with parchment paper (or not…your call).


  • 1/2 minced onion
  • 1 tbsp coconut oil (you can use whatever oil makes your heart happy!)
  • 2 tbsp soy sauce (or liquid aminos!!! mmmm)  [not an ad, just super delicious!]
  • 3 tbsp Dijon (I like sppppiicccccyyyyy mustard) mustard
  • 1 cup quick cooking oats
  • 1/2 cup black beans
  • 1/2 cup red beans
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tsp red pepper flakes (or omit if you do not like fire mouth)
  • 1 large carrot, finely chopped
  • 1 tbsp minced garlic
  • 1/2 lb ground beef
  • I threw in an shake or two of hot sauce – this is obviously (like anything in life) optional 🙂

Steps:  Turn on the music! I listened to GAI – starting with Time Will Tell.... Your ears will thank you.  …..mmm….Time will tell, we already knew….

  1. Grate or finely chop the carrot/chop onion/chop garlic (I like to be READY!)
  2. Heat one of your sauté pans on medium heat and pour in oil and garlic.  It will sizzle!   Wait approximately two minuets.
  3. Add the onions and let them cook until they begin to turn translucent
  4. Then add the carrot and the spices. Let it simmer until the carrot is soft, which should take about 5 minuets.  Take it off of the heat and set it aside.
  5. Open your cans of beans and pour 1/2 cup of both into the pan with the carrots bowl and mash them up.
  6. Add soy sauce
  7. Set aside 3/4 of this mixture.
  8. Get your ground beef and mix  (smoosh) it around with the ground beef.  Form patties and set on parchment paper covered tray and refrigerate.
  9. Go back to the 3/4 mixture you set aside.
  10. Add 1 cup of quick oats and combine.
  11. Form patties and place on tray in fridge.

[plant burger]
To Cook:

You can either use a grill or a stove top for this.  My favorite was has been in a pan ON the grill. Buttttt, that’s just me, major FOMO on the grill front.  The plant burgers cook best on a pan, the beef + bean burgers cook well on a grill or a pan.

Bean burgers: Grill, pan cook, etc for about 3 -5 minuets each side depending on your grill (or grillmaster….)

Beef: cook to temperature you enjoy.



*smooshing is the technical term in this tiny kitchen for combining all of the ingridetns

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