The Easiest Bean Burger There Ever Was
For reals, these were beyond easy to make and a total knockout at our 4th of July celebration. Even my meat eating friends were talking about how good these were the next day!!
- 2 cans organic Beans (Red Kidney, Pinto, Black Beans, Adzuki can also work well or a mixture of two... I used Red Kidney)
- 1 cup organic Rolled Oats
- 1/2 cup Walnuts (other nuts/seeds could work here too Macadamia, Hemp Seeds, Pistachio...)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Ground Cumin
- Burger Buns
- Optional Additions: vegan cheese slices, lettuce, tomatoes, pickles etc.
The Yummiest Ketchup There Ever Was (Mix all ingredients a bowl and put aside until ready to serve). This sauce is totally optional and regular ketchup is a-ok BUT this sauce is so damn good, you'd be remiss to do without!!
- 2 Tbsp Ketchup
- 2 Tbsp Vegenaise or mayo-like product
- 2 Tbsp finely chopped Shallots
- 2 Tbsp finely chopped Cornichons ( or whatever you favorite pickle is ... dill, bread & butter will do just fine too)
Ok - back to the burger. Rinse and fully drain the beans. Toss into a food processor along with the Rolled Oats, Walnuts, Garlic Powder, Onion Powder and Ground Cumin. Blend until it forms a solid mass and most beans appear to be broken down somewhat. You're not looking for a mushy hummus blend here just a good solid "dough-like" substance to work with. These are all pretty dry ingredients so there will likely be a good amount of starting and stopping and scraping down the edges.
Once combined, mold into patties. You could easily do slider size burgers or this recipe will deliver 4 pretty whopping great burgers. I like to keep my work to a minimum and simply cut them in 1/2 or 1/4's once done and assembled. Cover and pop into the fridge to help set. 2 hours is ideal but could be prepped the night before or simply as long as possible. When the cold mixture hits the pan it's more likely to stay fully formed and prevent it from sticking. I've yet to have one of these crumble!
- Prep the ketchup sauce and any additional add-ons you fancy..... Have the buns at the ready. Once you start cooking the burgers, these puppies will be on the table in under 10 minutes.
To cook the burgers, heat a large non-stick pan over medium heat and plop a good sized dollop of coconut oil in (or whatever high smoke point oil you prefer), don't be shy here. Once nice and hot, add the patties. Make sure they don't immediately stick by giving them a little shift but then try to leave them be for about 4-5 minutes. Flip and cook a few minutes more. Toss the buns into a warm oven or toaster oven to warm.
Pretty comfortable saying you could do these on the grill too but haven't personally tried it. Perhaps try on a piece of foil first and move one burger to the grill surface for testing. My husband uses our grill for meat so I stay off!!
- If using cheese, add a slice to each burger while still in the pan. Add a few tablespoons of water to the pan and cover until melted. About a minute or so.
Slather one side of the bun with Ketchup mixture, slide the burgers onto the warmed buns, add any additional accoutrements you desire and let the compliments roll in!
Recipe inspired by Holy Cow Vegan, Oh She Glows, Purple Carrot and Ademuri to name but a few.