Wednesday, October 30, 2013

Nonburger Burgers

The only time I remember having a veggie burger is from when I was a kid. It was one of those crappy, frozen patties that tastes like cardboard. And this was likely before 2002. Since I've been trying to eat more healthy and try new foods, I've seen a lot of great recipes for kale burgers, black bean burgers, and many others! I (obviously) haven't gotten around to making any of these, but now I can say I have!

The flavor of these burgers was absolutely amazing! I think they were a bit dry, but I'm guessing that comes with the territory. Adding just a bit of ranch (or buffalo ranch) added some great moisture and even more flavor to it. I'd definitely make this again!

Nonbuger Burgers-adapted from Food Network
Total Time: 1 hour 30 minutes
Serves 4

  • 2 ounces olive oil
  • 3 tablespoons onion, diced
  • 2 tablespoons black olives
  • 2 tablespoons red pepper, diced
  • 1 teaspoon jalapeno, diced
  • 1 1/2 teaspoons garlic, minced
  • 1 tablespoons artichoke hearts, chopped
  • 4 ounces cooked black beans
  • 4 ounces cooked chickpeas
  • 4 ounces cooked white beans
  • 6 ounces rolled oats
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon parsley
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground sage
  • 2 tablespoons seasoned bread crumbs
  • 1 egg
  • 4 burger buns
  • 4 slices cheese
Heat 1 teaspoon oil in a large skillet over medium heat. Saute all vegetables except beans until translucent.

In a large bowl, mix beans with vegetables and mix thoroughly. Add in all other dry ingredients and egg and mix well. Then pulse the mixture in a food processor until you can form into patties. Form into patties and refrigerate at least 30 minutes.

Saute in a skillet over medium heat with 1 teaspoon oil until darkened on both sides. Serve with cheese, bun and burger fixings.

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