This great-tasting veggie burger is easy to make and healthfully prepared using wholesome ingredients. Store-bought burger patties always leave me feel bloated and taste rubbery. This vegan burger patty recipe from Mark Bittman’s VB6: Eat Vegan Before 6pm to Lose Weight and Restore Your Health is healthy, tasty and lends itself to endless variations from different beans to different grated vegetables to different spice blends. I played around a little with the spice mix and used store bought hummus as a spread and we totally loved every bite of our sandwich. The uncooked patties freeze well and come in handy for a quick lunch or dinner.
2 cups cooked or canned beans of your choice ( I used cooked chickpeas)
1.5 cups grated carrot
1 cup onion, roughly chopped
1/2 cup old fashioned oats
1/4 cup fresh parsley or cilantro, chopped
3 cloves garlic, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons olive oil
4 toasted whole-wheat hamburger buns or 8 slices whole-wheat toast (I used Dave’s killer bread)
4 tablespoons mustard
4 tablespoons hummus (optional)
Sliced tomato, onion, greens and avocado for garnish
1. Pulse beans, carrots, onions, oats, parsley, garlic, chili powder, powdered cumin, coriander powder, salt and pepper in a food processor until combined but not puréed.
2. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 tablespoon at a time until the mixture holds together.
3. Cover and refrigerate the mixture for 30minutes or overnight. Or you can even freeze at this stage and bring it back to room temperature when you are ready to cook the patties.
4. Shape the bean mixture into 4 one-inch-thick patties.
5. Heat oil in a large skillet over medium heat. Add patties and cook 3-5minutes or until browned on one side. Turn carefully and cook 3-5minutes or until firm, browned and crisp in places.
6. Serve hot or at room temperature on buns or bread with mustard and garnishes.