Everyone loves a burger, and veggie burgers are readily available these days. But they’re not always the healthiest item. The main ingredients in the Impossible Burger are water, soy protein concentrate, coconut oil, and sunflower oil. Fourteen grams of fat. Similarly, the popular Beyond Burger is made mostly of water, pea protein (a peas-mung bean-rice blend), expeller-pressed canola oil, refined coconut oil. Twenty grams of fat. They look, cook, and taste like a beef burger but neither contains any actual vegetables. Still, they are an appealing alternative to those who are transitioning to a plant-based way of eating.
I’ve tried many veggie burger recipes, and this is one that I like. It holds its burger-patty shape, it’s 100% whole foods no oil, and it tastes great!
Dave’s “Possible” Burger
Equipment
- food processor
Ingredients
- 2 tablespoon ground flax Dissolve in 1/4 cup water.
- 2 cups cooked short-grain brown rice short-grain has extra starch
- 2 cups rolled oats
- 2 15-oz cans beans black or pinto, drained and rinsed.
- 2 stalks celery chopped
- 1/2 large onion chopped
- 6 cremini mushrooms about 1/2 cup, chopped
- 1/2 cup walnuts
- 2 jalapeno peppers Remove seeds and membrane.
- 2/3 cup ketchup, barbeque sauce, or tomato sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
Instructions
- Combine the ground flax with 1/4 cup water and set aside. This is a flax "egg."
- Place 1 can of beans in a large bowl and mash with a fork, breaking them into pieces.
- Add the oats and rice.
- Put the other can of beans, the celery, onion, walnuts, mushrooms, and pepper into a food processor. Pulse until finely chopped. Add to the beans.
- Stir in the flax egg.
- Add the remaining seasonings and mix thoroughly.
- Divide into 12 and form into patties.
- On a baking sheet covered with parchment paper, bake at 375 for 12 minutes on each side. Or panfry for 7 minutes per side.
- Store in fridge or freezer.