Veggie burgers!

Posted by bhartivachhani1084 on

I have always had a deep and unexplainable love for veggie burgers and it does not stop at just the patty. Call me crazy but I need the lettuce to be a little crunchy, some salad leaves and the sauce ? LOADS of it! When every aspect of the burger aligns perfectly, there’s nothing more I would rather enjoy on a Friday evening!

To that effect, I have been making these since two months now, to get that perfect flavor of garam masala and Tamari and roasted garlic. That marriage for sure is made in heaven!:) This mishmash of two kinds of beans, onion, spring onions and corn is what I enjoyed the most after my first bite! These burgers are satisfying solo/with a bun and are my favorite with my spinach and arugula salad! Healthy & wholesome with some ketchup and mustard on the side too!

Black beans and oats provide texture, protein and fiber and the result is one steady, delish and juicy burger that won’t rip into pieces with one bite! If you give this a try, let me know in the comments section or on my Instagram handle – bammbi101

Ingredients – Burgers

  • Black beans – 1 can ( no salt added)
  • Black eye beans – 1/2 can ( no salt added)
  • Onion – (roasted) 1 medium
  • Garlic – (roasted) 4 cloves
  • Egg – 1
  • Coconut flour – 1/3 cup
  • Oats – 1/4 cup
  • Garam masala – 3 tbsp
  • Red chilli powder – 1 tbsp
  • Lemon juice – 2 tbsp
  • Salt – 1 tbsp
  • Tamari sauce – 1 tbsp
  • Corn – 1/4 cup
  • Cilantro – 1/4 cup

Ingredients – ( Special sauce)

  • Ketchup, Mustard, Mayonnaise and Sriracha in equal proportions and mix well.

Ingredients – ( Salad )

  • Arugula & spinach – equal proportions (1/4 cup each)
  • Black pepper – 1 tbsp
  • Parmesan – sprinkled
  • Red chilli flakes – sprinkled
  • Olive oil – drizzled – 4 tbsp
  • All mixed well.

Directions –

  • Preheat the oven to 385 degrees. Line a baking tray with parchment paper and spray avocado oil all over it. Roast garlic onions in a small baking dish for 10-12 minutes on 420 degrees.
  • Rinse the black beans and black eyed beans with filtered water if there is salt in it.
  • Add lemon juice, egg, roasted garlic & onion in the blender first. Blend until it’s almost a paste consistency.
  • Now add in the beans, sauces and masalas, corn & cilantro.
  • Remove from the blender and pour it into a large bowl. Now add the coconut flour, oats and chopped spring onions and form the batter into a thick dough like consistency.
  • If you decide to use the whole can of black beans, remember to add in more coconut flour till your dough reaches a thick almost solid consistency.
  • If the batter is runny, the burgers will take time to bake and will spread out. So increase the quantity of coconut flour to reach the required consistency.
  • Apply ghee/avocado oil in the palms of your hand.
  • Using an ice cream scoop, take a big dollop of the batter in your hand and form a circular shape with it and keeping it thick so as it not a thin slice of burger.
  • Place the formed batter circles/rings one by one on the baking tray leaving some space in between each.
  • With a spatula spread some ghee/avocado oil on top of the burger along with some garlic powder.
  • Bake the burgers for anywhere between 35-38 minutes and make sure to flip them halfway.
  • To have a crispy burger, when you flip each, spray some more avocado oil on the sides before placing them back in the oven.
  • Once done, remove and let them cool on the cooling rack for 15 minutes. Till then, heat the buns with a spread of butter/avocado oil.
  • Slice the buns into half and spread the sauce. Add spinach,onion and lettuce.
  • Feel free to add slices of tomato, jalapeño relish or olives as you desire.
  • Place the burger on top and close to enjoy the delicious burger!
  • I had some leftover fries but feel free to substitute with mashed potatoes or just a salad. Husband and i enjoy the remaining burger with a good greens salad the next day.