The Best Veggie Burger!
Burgers are a part of American culture. Period. Think 4th of July bar-b-q, Memorial Day celebrations, a spring break get together, Labor day cook-offs, birthday parties, graduations, the list goes on. The downside that accompanies burgers; heart disease, obesity, and cancer have also become part of American culture. It doesn’t have to be this way and you shouldn’t have to pass on the things you love!
So we have worked really hard to get this one right! Numerous nights in the kitchen and many variations later, here it is! We wanted to make sure the texture was right and the taste phenomenal, all while sticking to our goal of plant based, whole food, no oil, no sugar, and nothing artificial. Our aim was to make this easy to make using stock ingredients we keep in our kitchen like canned beans and cooked brown rice.
This is a great source of protein with black beans, brown rice and buckwheat flour. The flax meal provides a healthy source of omega 3 EFA’s and the beets are a natural sweetener with anti-inflammatory properties benefiting cardiovascular health.
We recommend baking these ahead of time and then just warming them in the oven when it’s time to eat! This recipe makes 16 patties.
- 2 cans Black Beans, rinsed
- 1 cup cooked Brown Rice
- 12 Sun Dried Tomatoes, soaked
- 6 Dried Chipotle Chiles, soaked
- 1 cup Water
- 1 Red Onion, 1/2 chopped, 1/2 half sliced
- 1 cup shredded Red Beet
- 1 Tomato
- 1 Avocado
- 1 bunch Dino Kale (or dark green of your choice)
- 1/2 cup Buckwheat Flour
- 1/4 Flax Meal
- 4 Garlic Cloves, minced
- 1/2 teaspoon Salt
- Creamy, Un-Cheesy Spread
- Rudi’s Organic, Vegan Whole Wheat Buns
- Baked Sweet Potato Fries
Start by filling a bowl with one cup of water and add the chipotle chiles and sun dried tomatoes. Soak for at least 4 hours. Do not drain, we use the soak water as flavoring later on. You can even do this step the night before so it is done while you sleep.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Using the food processor fitted with the shredding blade, process the red beet and take one measured cup and combine that with the red onion in a skillet. Dry saute for 5 minutes over medium high heat, adding 1/4 cup of water as needed to prevent sticking.
In the food processor, place the “S” blade in and add one can of the rinsed black beans with 1/2 cup of brown rice, onions/beets mixture, buckwheat flour, flax meal, minced garlic, and salt.
Using a high speed blender, add the sun dried tomatoes and chipotle chiles with the soak water. Process for one minute, starting slow and working up to a medium setting. If using a Blendtec, start on level 1 and then work up to level 3. Scrape down the sides and pour into the food processor with the rest of the ingredients.
Pulse the food processor a few times to get things going, then turn it on and allow it to combine all the ingredients together, pausing to scrape down the sides as needed.
Now add the remaining can of black beans and half cup of brown rice to the food processor. Process just enough to incorporate the ingredients , but not so much that they disappear in the mixture. This will help add some additional texture.
Using a 1/3 cup scoop, level off with veggie burger mixture and place on the parchment lined baking sheet. Spread out patties and shape with a spatula. Bake at 375°F for 30 minutes. 5 – 10 minutes from the end of baking time, place buns in the oven to toast.
Top with your favorite ingredients! We used shredded dino kale, sliced tomato, sliced avocado, sliced red onion, and spread our amazingly Creamy, Un-Cheesy Spread for an unbelievable flavor!
Add our baked Sweet Potato Fries and you won’t settle for anything else ever again!