Vegan Burger Recipe
This recipe is organic and gluten-free.
Equipment
- Large skillet for fried.
- Parchment paper and paper towels.
- Appetizer platter if applicable.
Ingredients
- 2 15-ounce BPA-free cans of beans (organic kidney and black beans) or 3 cups cooked beans (drained, rinsed, patted dry).
- 1 cup cooked organic sprouted brown rice.
- 1/3 cup organic sprouted rolled oats.
- 1/3 cup crushed organic breadcrumbs.
- ¼ cup nutritional yeast flakes.
- 1/3 cup organic BBQ sauce.
- ¼ cup organic teriyaki sauce.
- 2 tablespoons organic vegan Worcestershire sauce.
- 1 cup finely chopped organic onion, celery, garlic, bell pepper, parsley, and grated carrot.
- 2 'eggs' (vegan substitute).
- 1 tablespoon organic garlic granules.
- 2 tablespoons organic extra-virgin olive oil.
- 3 teaspoons salt and pepper (Himalayan, Celtic, unprocessed).
- You can also add paprika, cumin, cayenne, turmeric, chili powder, and other spicy herbs.
Instructions
- Precook the rice and refrigerate until firm.
- Preheat oven to 375.
- Drain, rinse, and pat-dry beans with paper towel.
- Mash the beans, rice, oats, bread crumbs, and nutritional yeast together in a large bowl.
- Finely chop/grate and mix veggies together.
- Combine teriyaki, Worcestershire, BBQ sauce, egg substitute, garlic powder, salt & pepper.
- Lightly saute veggies in olive oil for about 5 minutes and add to beans.
- Mix in the wet ingredients and spices.
- Taste test for desired result. Adjustments can be made using flour or other dry ingredients if it’s too wet, or water if too dry.
- Form into patties using a mold, silicon ring, or by hand, and cool in fridge for at least an hour on baking sheet lined with parchment paper.
- Bake for 20 minutes until crust forms, then flip and bake another 10-15 minutes or until done.
- Serve on buns, bread, or tortillas with your choice of condiments.
Notes
These vegan burgers can be recooked after refrigeration or freezing.
I typically freeze big batches for other meals.
More details in blog post.
Nutrition
Calories: 200kcal
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