Yes, there are a billion different kinds of veggie burger recipes and packaged products. This one has the flavor and texture that I know you’re going to enjoy. It’s a fairly standard bean/nut mixture with a few surprises. The kicker is the spicy Naughty Sauce that I came up with!
Prep time: 10 minutes
Fridge time: 30-60 minutes
Cook time: 10-12 minutes
5 oz. each (1/2 can) kidney and black beans, drained and rinsed
Mix your flax ‘egg’ and set it aside for 10 minutes as you move on to the burger mixture.
Mash the beans in a large round bottom bowl with a large fork or potato masher until mostly broken down, but leave it slightly chunky. Add the shredded onions, scallions, carrot, walnuts, parsley, salt, pepper, and Worcestershire sauce. Mix well until everything is incorporated.
Add your flax ‘egg’ and combine it really well. Then, add the bread crumbs a little at a time while mixing with your hands (get in there!) until you have the desired consistency which should feel firm and stick together well. Refrigerate the mixture in the bowl for 30- 60 minutes.
When you are ready to cook these beauties, remove the bowl from the fridge and form 4-6 patties, depending on how thick you like them. I use a 4” by 2” round form to keep them all uniform.
Heat a large, non-stick skillet over medium-high heat. Add the patties and cook until browned on each side, about 4-5 minutes. Flip the burgers a few times carefully to make sure the inside cooks without burning the outside, but I like a little crisp char on the edges!
Serve on multi-grain buns with the spicy Naughty Sauce and your other favorite toppings or on a lovely bed of greens topped with sautéed mushrooms. However you like to dress up your burger, you will love this recipe!
Put all ingredients into a food processor or NINJA bullet cup and process until smooth. Refrigerate in a covered container until ready to use.