Adams Veggie Burgers (Vegan-ish)

DudeFood's picture

Oct. 24, 2013

For Sean's Lemon Pepper Aioli Recipe, click here.

Ingredients

Garbanzo bean 14 Ounce , drained & rinsed
Black bean 14 Ounce , drained & rinsed
Red onion 1/2 , finely chopped
Corn 1/2 Cup (8 tbs) , canned, frozen or fresh
Garlic cloves 2 , finely chopped
Jalapeno 1 , stems and seeds removed, finely chopped
Cumin 1 Teaspoon
Rolled oats 1 Cup (16 tbs) (not instant)
Banana 1
Kosher salt To Taste
Black pepper To Taste
Olive oil 1 Tablespoon
Vegetable oil 2 Tablespoon
Lemon pepper aioli To Taste , as desired (Link given on top)
Lettuce To Taste , as desired
Hamburger buns 4 , lightly toasted
Feta cheese To Taste , as desired (omit if going Vegan or use Vegan option)

Directions

MAKING

1. Prepare the veggie patties: In a skillet over medium heat, sauté the onions, corn (if using canned, be sure to drain and rinse beforehand) and jalapeño in olive oil, about 5-6 minutes. Then in goes the garlic for about 30 more seconds. Garlic cooks quick, so don’t burn it. Remove the mixture from the heat and allow to cool.

2. Grab a large bowl and add the garbanzo beans, black beans, cumin and rolled oats. Stir to combine. Once the veggies have cooled, toss them in, the banana salt and pepper to taste. Grab a potato masher and smash things up. Then with your hands (use gloves if you’re a wimp like Adam) thoroughly combine everything until it’s like a thick paste.

3. Grab your flat-bottomed bowl and line it with enough plastic wrap to have 4-5 inches extra. Grab a medium handful of your patty mix, roll it around in your hand for a bit, then put it into the bowl, schmush it down until flat, then fold the plastic wrap over it so it forms a patty. Put in the fridge for about 30 minutes to firm up. If you’re ambitious, make a couple batches of patties and freeze them for later use.

4. Put a large skillet over medium heat and pour in a couple tablespoons of vegetable oil. Once warm, put in a couple veggie patties at a time and par cook (partially cook) so each side gets a nice firm crust, about 4 minutes per side. This helps to keep them from falling apart on the grill (unless you’re Adam). Be sure your heat isn’t too high, so you don’t burn them. This can also be done in advance, even the day before, just allow them to cool, then wrap and put back in the fridge.

5. Time to barbecue: Prepare your outdoor grill for medium heat (use a grill pan indoors or cast iron skillet). While the barbecue or grill is getting ready, pour a couple of teaspoon’s worth of Olive or Vegetable Oil into a paper towel and rub across the grill (use tongs if it’s too hot). This keeps the veggie patties from sticking. Once hot, place your patties on the grill. They’ll only need about 4 minutes per side. Be careful with them when turning.

SERVING

6. Build your burgers as follows: Spread both sides of the bun with the lemon-pepper aioli (if you’re lazy, just use mayo or a vegan product if preferred), put the bottom bun down on a platter, then add your lettuce, veggie patty and feta cheese. Top it with the, well top bun and you’re good to go, Veggie Dude.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 921Calories from Fat 193

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 812 mg33.83%

Total Carbohydrates 148 g49.3%

Dietary Fiber 28 g112%

Sugars 19 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet