This recipe was my Goldilocks of veggie burger trials. The first one was way too dry, the second was far too wet, and the third, well you know how the story goes – it was just right! I set out to create the perfect veggie patty, something that had a nice crumb texture to it and was delicate enough to be enjoyed in a salad, but at the time held together enough so you could call it a burger, stack it up in a bun with your favorite toppings and really sink your teeth into it. I also had a few other requirements, I didn’t want to have to cook a million other things on the side, I wanted the dough to come together fast with minimal effort and I needed it to be packed full of flavor. Combined with the desire for this recipe to be vegan and gluten free, this was no easy task.
There are a million veggie burger recipes out there, the world of food blogging has made choosing a recipe far too overwhelming. Its all about trial and error, changing up different ingredients, and when it fails, adjust and try again. If something about a recipe seems off to you – too much liquid, too little binding ingredients – then it very well may be, trust your opinion and your taste buds, its the best way to create a recipe that you really love. And I’m sure your friends and co-workers won’t complain about the samples either! So I hope this recipe pulls through for you – because sometimes, in the dead of winter, a girl just needs a burger.
NUTTY BLACK BEAN PATTIES
This recipe makes 4 large or 6 medium burgers. I find the smaller they are the better they stay together, so you could even divide the dough into smaller patties and make black bean sliders! Its up to you!
1 tablespoon flax seeds
1/4 cup sesame seeds
1/2 cup slivered almonds
1/4 sunflower seeds
1/4 cup rolled oats*
2 gloves garlic
1 cup grated carrots
1 heaping tablespoon tahini
1 1/2 cup cooked black beans
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 teaspoons tamari or soy sauce
Juice of half a small lime
for serving (optional)
rocket (of greens of you choice, if your going for a salad)
burger buns (if your going for a burger)
Place the flax seeds in a small bowl and cover them with water, set aside while you prep the rest of the ingredients
Toast the sesame seeds and slivered almonds in a pan over medium heat, stirring often. Remove from heat once they start becoming aromatic and brown – set aside to cool
In a food processor – combine the rolled oats and sunflower seeds on high and let it run until the mixture resembles coarse breadcrumbs
To the food processor add the toasted nuts, garlic, and carrots and mix until well combined
Strain the water from the flax seeds and add to the food processor with the rest of the ingredients and pulse to combine – leaving some larger chunks of black beans
The dough is done – you can taste here and adjust seasonings if you want
Transfer the dough to a bowl and cover with plastic wrap and set in the fridge for at least an hour or overnight. I find the longer the dough stays in the fridge the easier it is to work with.
When your ready eat, preheat the oven to 400 F and lightly oil a baking sheet with olive oil. Place the baking sheet in the oven for 15 minutes. Remove your dough from the fridge, divide into equal size portions and form each section into a patty shape. Take your hot baking sheet out of the oven and place the patties on it, lightly pressing down on the top of each with a spatula, and drizzle the top with little bit more olive oil.
Bake in the oven for about 8 minutes, then gently flip them over to bake on the other side for another 8 minutes. Once flipped over, lightly press down the other side with a spatula again (doing this helps create a flat surface and helps hold them together)
They are done once both sides look crispy and brown
Let them cool slightly before serving
Serve up with avocado and cilantro on top of a bed of greens or as a burger with your favorite buns!
*Choose certified gluten free if you have a gluten sensitivity
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