My Favorite Veggie Vegan Bean Burger

I’ve been making these veggie burgers for a few years now. I’ve tried plenty meatless burgers and they haven’t tickled my fancy. These burgers have all the qualities of satisfaction with A+ ingredients. Angela Liddon author of Oh She Glows inspired me to try her burgers that were inspired by her friend cookbook author Shelley Adams - Whitewater Cooks. You see, we all learn from each other and share the good word - or shall I say the best food! Love recommendations especially recipes that are tried and true - this burger is a hit! Of course, we, creative souls bring our own flare to the table. For me it’s no bun (bun optional), I use oats as my flour, I load on the layers of sliced vegetables AND I add a stunning aioli sauce to top it off. Win Win! The crunch, chew, flavor and texture makes this burger my favorite. Trust me, I’ve tasted and tested many vegetable burgers. This is the one and only (my Beet Burger is pretty awesome, too).

In this mise en place i’m using adzuki beans

Recipe:
3 tbsp ground flaxseeds
1/3 cup warm water
1 15 oz black beans or adzuki beans drained and rinsed
1 cup grated carrots
1/3 cup chopped parsley, cilantro or basil
2 garlic cloves - minced
1/2 cup red or yellow onion -finely chopped
1/2 cup pumpkin seeds
3/4 cup rolled oats - processed into a flour - I use a mini processor
1/2 tbsp evoo - extra virgin olive oil
1-2 tbsp tamari - I use the wheat free
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
black pepper - freshly grounded

after the beans are mashed (keep some in tact) add the rest of the ingredients and mix

ready to bake at 350 degree for 15 and flip for another 15-20 minutes

• preheat oven to 350 degrees

• line a baking sheet with parchment paper

• in a small bowl combine ground flaxseed with 1/3 cup warm water and set aside for 10 minutes to thicken

• in a large bowl mash the black beans into a paste using a fork or potato masher. Leave a few beans in tact for texture. You want to see some bean in your burger. Add the rest of the ingredients and the thickened flaxseed. Mix well

• wet hands and shape the mixture into 8-10 burgers. Pack tightly to help it hold together during cooking. Place each burger on the baking sheet

• bake for 15 minutes and flip over with spatula and bake for another 15-20 minutes until the burgers are firm and golden.

  Aioli Cream Sauce
  1/2 cup fresh cilantro - optional
  1/4 cup wegenaiise - optional
  1 medium avocado
  2 tbsp lime or lemon juice
  1.2 tsp salt
  1/2 tsp garlic powder

• in a small food processor, process the cilantro until minced

• add avocado, lime or lemon juice, salt, garlic powder, 3 tbsp water and process until creamy

• drizzle or spread the aioli sauce ontop of burgers and/or drizzle on veggies that serves as a bun

  Genia’s Spoon Me Tips:
  Option: These burgers can be grilled - summer style! First prebake them for 15 minutes at 350 degrees then place them on the grill for a few minutes on each side.

  Flax is a perfect alternative to eggs. Makes for a great vegan option and adds fiber to your burger. Soak the ground flaxseeds in water and let it sit until it thickens. This has come in really handy when I’m out of eggs and/or I want to keep my baked goods egg free.

  The oats once you processed is a great flour alternative. Go for the gluten-free oats - Bob’s Mill is the brand I use.

  These burgers freeze well. They stay fresh in the fridge for a few days. They are best by storing them in the freezer. They thaw out and warm up really quickly (250-300 degrees 10 minutes). They are great for an on the go high protein, vegetable snack, too. I have eaten them cold and they are just as good. FYI, they go fast!

  Adzuki beans are sometimes mistaken for red beans because they look similar (red, small and round) You can interchange the beans in this recipe - either using black or adzuki beans. Soaking the beans for at least 2 hours or overnight (plan ahead) will reduce the gas in the beans = gas in the gut. FYI, canned beans break down some of the carbohydrates (lower levels of oligosaccharides and lectin) in the beans, making them easier to digest and less likely to cause gas. Please, remember to wash and drain the beans, soak and rinse and drain again, whether they are canned or from a package.

  
  Burgerlicious Love,
  Genia