Mind-Blowing Vegan Burger
Ah yes, the great American burger. Whether it’s a fast food version or made over a sizzling barbecue, the burger has permeated our culture for good. Synonymous with carefree days and overall indulgence, the burger has become a pariah to health nuts. However, this non-meat, juicy vegan burger patty is sure to blow even a carnivore’s mind.
Ingredients
1/4 cup (64 g) vegan hickory-flavored barbecue sauce
1 tablespoon (20 g) molasses
1 teaspoon plum juice
1 can (15 ounces, or 420 g) black beans, rinsed, drained, and puréed in a blender
2 cups (330 g) cooked brown rice
1/2 cup (60 g) oat bran or all-purpose flour
2 tablespoons (20 g) finely chopped onion
1 tablespoon (20 g) plum purée
1 tablespoon (10 g) finely chopped beet
1 teaspoon chili powder
1 tablespoon (10 g) minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon cocoa powder
Salt and pepper, to taste
1 tablespoon (15 g) pickle relish
1 vegan egg white, store-bought or homemade
1 egg replacer, store-bought or homemade
2 teaspoons (10 ml) olive oil
Vegan cheese of your choice (optional)
6 to 8 hamburger buns
Directions
Stir together the barbecue sauce, molasses, and plum juice in a medium-size bowl and set aside. In a large bowl, mash the beans (if not already puréed). Stir in three tablespoons (48 g) of the barbecue sauce mixture (reserve the remaining for glaze) along with the rice, oat bran, onion, plum purée, beet, chili powder, garlic, cumin, cocoa powder, salt, pepper, relish, egg white, and egg replacer. Form into 6 to 8 patties, wrap each in plastic wrap, and chill for at least 4 hours.
Heat the olive oil in a skillet over medium heat. Grill the patties for about two minutes on one side, then turn and brush with the remaining barbecue sauce mixture. Top with the vegan cheese and grill for another two minutes, or until the cheese is melted. Serve with the toppings of your choice (these are delicious with grilled onions, mushrooms, and avocado) on a toasty bun.
YIELD: 6 to 8 burgers
*Gluten Free (use gluten-free flour, vegan cheese, and gluten-free buns), **Soy Free (use soy-free vegan cheese and barbecue sauce), ***Low Fat (grill patties without oil and omit the cheese)
The Healthy Voyager’s Global Kitchen
This recipe is from Carolyn Scott-Hamilton’s cookbook, The Healthy Voyager’s Global Kitchen, 150 Plant-Based Recipes from Around the World published in January 2012 by Fair Winds Press: healthyvoyager.com.
