Up until last summer, I was a vegetarian…18 years strong. Then I decided I was missing out and added seafood to the mix. Now I am certifiably addicted to mussels and just about any fish thrown my way. But the point is, I have over 18 years of veggie burger experience. I’ve tried them all, from the freezer variety (some of which are just too similar to the real thing for my taste) to the Subway patty, the crumbly restaurant veggie burger fail to the super satisfying burger they serve up at Denver’s City O’ City (complete with a fried egg on top). If you’re looking for feedback, feel free to inquire.
More importantly, having spent most of my life intimidated by the DIY veggie burger, I finally went for it. And success! The recipe is as easy as it sounds and allows for variation. I served mine up with sliced avocados and jalapenos on top.
This recipe was adapted from Food52.
1 small yellow onion, chopped
1 clove garlic, minced
1 can of black beans, drained
1 teaspoon sea salt
1/2 cup quick oats
1 cup of frozen corn, thawed
1 cup of sliced white mushrooms
Salt, pepper, olive oil, spices*
*I used what I had: cumin, paprika, and cayenne pepper.
Preheat oven to 350 degrees. Sauté onion and garlic in olive oil for 8-10 minutes until golden. Add black beans, mushrooms, corn, and spices. Stir until well combined and cooked. Let cool and drain off all excess liquid.
Process the oats in a food processor or blender; no need to blend very long (8 seconds).
Add in the saute mixture and process all ingredients together. Mix in the egg with a mixing spoon.
Spray a baking sheet (nonstick spray or olive oil) and begin forming the mixture into large patties.
Bake for 30-35 minutes, flipping halfway through.
Burger patties should emerge slightly browned on the edges with a strong consistency.