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’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]
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….
- Grate or finely chop the carrot/chop onion/chop garlic (I like to be READY!)
- Heat one of your sauté pans on medium heat and pour in oil and garlic. It will sizzle! Wait approximately two minuets.
- Add the onions and let them cook until they begin to turn translucent
- 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.
- Open your cans of beans and pour 1/2 cup of both into the pan with the carrots bowl and mash them up.
- Add soy sauce
- Set aside 3/4 of this mixture.
- Get your ground beef and mix (smoosh) it around with the ground beef. Form patties and set on parchment paper covered tray and refrigerate.
- Go back to the 3/4 mixture you set aside.
- Add 1 cup of quick oats and combine.
- Form patties and place on tray in fridge.
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