Veggie burgers can be hard to grill because they tend to fall apart. The oats and bread crumbs in this version help it stay together and the grated vegetables and egg keep it from drying out.
Veggie Burger
June 21, 2017 PrintRecipe courtesy of Chef Amy Anthony, The Ship Pub, St. John’s, N.L.
Ingredients:
- 1/2 cup (125 ml) grated red onion
- 1 Tbsp (30 ml) chopped banana peppers
- 2 cloves minced garlic
- 1 tsp (5 ml) cumin
- 1 tsp (5 ml) coriander
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) chipotle powder
- 1/4 cup (125 ml) rolled oats
- 1/4 cup (125 ml) bread crumbs
- 1 egg white
- 1/2 cup (125 ml) grated beets
- 2 cans black beans
- 3 Tbsp (30 ml) olive oil
- mayo
- Sriracha
- spinach
- plain goat cheese
- alfalfa sprouts
- 4 whole grain burger buns
Directions:
- Combine spices and beans in food processor.
- Process adding olive oil until beans make a paste.
- Place in a mixing bowl with grated beets and banana peppers.
- Add oats and breadcrumbs to vegetables and beans.
- Stir in egg and combine thoroughly.
- Form into patties and refrigerate for 1/2 hour before grilling.
- Cook on medium heat on a well-greased grill until cooked through.
- Serve burger on a whole grain burger bun with mayo, spinach, Sriracha, goat cheese, and alfalfa sprouts. Yields four burgers.
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