VEGGIE BURGER – is there any other. This burger is loaded with black beans, brown basmati rice, cremini mushrooms, roasted sunflower seeds, and a combo of tasty herbs + spices. I couldn’t wait to dig my chompers into this one! Sporting homemade pickled onions, firm fresh tomato, red leafy lettuce…AND a healthy slice of creamy cashew dill ‘cheese’ by truffula. YUM. My mind has been on this burger since skipping town (again) for a couple days last week to pickup my new ride – just in time for winter, woot! We’ve nicknamed her TurboPearl. She’s a babe. SO, while in Edmonton, I was able to eat at a purely plant based restaurant, Noorish (sorry, no pics – it was a late one). This is where I picked up this delicious Dreamy Dill cultured nut product. It’s honestly one of the best I’ve tried – awesome job, truffula. The entire (8hr) drive home, I don’t know what I was more excited about…my new ride, or THIS burger.
This burger is loaded with black beans, brown basmati rice, cremini mushrooms, roasted sunflower seeds, and a combo of tasty herbs + spices. It's packing a TON of goods but is not weighed down with any one flavour that dominates over another - an all around goodie.
- 1/2 cup lightly roasted hulled sunflower seeds, finely ground
- 1 cup brown basmati rice, cooked
- 1 19oz can (540ml) organic black beans - drained & rinsed
- 1/2 cup cremini mushrooms, grated
- 2-3 garlic cloves, minced
- 1/3 cup fresh chives, chopped
- 1&1/2 tbsp organic tamari *gluten free
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/4 tsp white pepper
- 1/8 tsp ground coriander
- 1/8 tsp smoked paprika
- grape seed oil + plant based butter
In a food processor, add the cooked basmati rice, black beans, grated mushrooms, garlic, chives, tamari, spices, salt and pepper - everything but the ground sunflower seeds, grape seed oil + butter. Blend on low for about 1min until just combined. *The black beans should be about pea size and smaller - what you don't want is for it to be smooth like hummus.
Use a spatula to transfer the mixture to a bowl. Make a well in the mixture and pour in the ground sunflower seeds. Fold until just combined.
Line a baking sheet with parchment paper. Form about a 1/2cup of the burger mixture into patties and place them onto the prepared sheet. Once all the patties have been added to the sheet, refrigerate for at least 30mins.
Preheat the oven to 350*F.
Remove the patties from the fridge. Heat a skillet over med., and add about 1tbsp grape seed oil + 1tbsp plant based butter (makes the outside of the burger nice & crispy). Stir and ensure the skillet is evenly coated. Once up to temp., add a burger patty. Cook for about 1.5-2mins on each side or until browned. Once each side is browned, place the patty back onto the baking sheet. Repeat until all the patties have been browned. Add more oil/butter as needed.
Once all the patties are back onto the baking sheet, place them into the oven. Bake for about 25-30mins, so the patties cook through, rotating the sheet at the halfway point. Remove from the oven and let them rest for just a few minutes - they'll firm up.
Time to build your burger! Store any extra patties in an airtight container in the fridge. Best when eaten within 2-3days.