The Ultimate Plant Burger
Not, not craving this fully loaded plant based burger!
If you’re crazy for a plant based burger that you can pop on the grill and enjoy all summer long, this recipe is for you!
Unlike so many pre-packaged veggie patties, these burgers are made from REAL (good) ingredients! The delicious flavour and texture comes from a combination of simple plant based ingredients that when used together create a hearty well rounded burger!
Its true, this burger isn’t mushy like other plant burgers out there. The combination of @westernfamilyca beans and grains helps to bind the patties, as well as packs some seriously protein! The addition of mushroom and walnuts gives these patties a ‘meaty’ textures and slightly nutty flavour. Seasoned with a combination of herbs and spices, they’re guaranteed to be bursting with flavour in every bite. Throw them on the grill or in a skillet to achieve the perfect crisp sear and too with all your favourites!
It’s a recipe that doesn’t just taste good – it’s good for you, too!
For the patties
1/2 cup cooked quinoa
1 lb crimini mushrooms, stemmed
2 tbsp olive oil, divided
1 398ml can navy beans, drained
1 medium onion, finely chopped
2 garlic cloves, minced
½ cup raw walnuts
3 tablespoon old-fashioned rolled oats
¼ cup Greek yogurt
1 tbsp honey
1 tbsp chia seeds
2 tbsp nutritional yeast
1 tbsp grainy mustard
1 tbsp oregano
1 tsp chili powder
½ tsp smoked paprika
Pinch chili flakes, optional
Salt and pepper, to taste
Instructions
Prepare the quinoa, as per package directions. Set aside and prepare the remaining ingredients.
Heat a medium skillet over medium high heat. Once hot, add the raw walnuts and toast for approximately 5 minutes, or until fragrant and golden brown. Stir frequently to ensure a nice even toast. Transfer to a small bowl to cool and prevent burning.
Using the same skillet, add one tbsp olive oil and warm it over a medium high heat. Add garlic, onion and mushrooms. Season with salt and pepper and sauté for 3-4 minutes, or until the onion becomes lightly browned and translucent. Remove from heat and set aside.
Add the walnuts along with chia seeds, nutritional yeast, oregano, chili powder, smoked paprika and chili flakes (if using) to a high speed food processor. Blend all ingredients until you achieve a fine consistency, essentially you don’t want any large chunks but you don’t have to over process because it will turn in to a nut butter. A meal type consistency is what we are looking for. Transfer to a large bowl and set aside.
To the food processor, add drained, navy beans. Pulse a couple of time to achieve a ‘mashed’ consistency. . Be sure not to over process them, you want to leave some whole beans.
Add the cooked quinoa, walnut mixture, sautéed onion and mushrooms, rolled oats, honey, mustard, and greek yogurt, and mix thoroughly with a spatula. Season with additional salt and pepper, adjust seasoning ad needed.
Divide the mixture in to burger patties. I like to use a 1/4 cup measuring cup to ensure all of the patties are equal in size. However, you can make them as big or small as you’d like. To help form the patties, line a measuring cup with plastic wrap and pack with burger mixture. Lift out by the plastic wrap’s edge, slightly flatten and shape with your hands to form a 3/4-inch thick patty. Set on a baking sheet and continue forming the remaining mixture into patties.
Heat a cast iron skillet over medium high heat. Add remaining oil. Once the skillet is hot, add your burgers
Cook for 4-6 minutes or until golden browned, gently flip and continue cooking for an additional 3-4 minutes. Reduce heat if cooking/browning too quickly.
Prepare your desired burger toppings, tomato, avocado, lettuce, etc.
Serve these delicious plant burgers on toasted buns with desired toppings and condiments. Leftovers keep in the refrigerator for 2-3 days.
Enjoy!