- 1 cup canned black beans, rinsed and drained
- 1 cup chopped walnuts
- 1-1/2 teaspoons ground cumin
- ½ teaspoon ground fennel seed
- ¼ teaspoon smoked paprika
- 1 tablespoons oil from sun-dried tomatoes
- ¼ cup shredded carrot
- 1 large shallot, minced
- 2 tablespoons oil-packed sundried-tomatoes, chopped
- 1 garlic clove, minced
- ¼ cup old-fashioned oats
- 1 tablespoon chia seeds
- 2 teapsoons reduced-sodium soy sauce
- ½ teaspoon garlic salt
- 1 tablespoon olive oil
- Optional: bbq sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato
Step 1: Bake the Beans
Start off by preheating the oven to 325°. Spread the black beans evenly on a parchment-lined rimmed baking pan and bake just until beans start to split open, about 6-8 minutes.
Pro tip: Sarah urges you to not skip this step. This step gives the burgers more bite and is what makes her veggie burger simply the best.
Step 2: Toast the Nuts and Spices
While the beans are cooking, set your skillet over medium heat and add walnuts, cumin, fennel and smoked paprika, stirring frequently until fragrant, 2-3 minutes. Remove from the pan and let cool.
Pro tip: Keep an eye on the walnuts, they can go from browned to burnt in the blink of an eye!
Step 3: Bring on the Veggies
In the same skillet, heat up the oil from your sun-dried tomatoes over medium heat. Add the carrot, shallot and sun-dried tomatoes; and cook, stirring occasionally for about 5 minutes or when the carrots become tender. Add the minced garlic and cook for about a minute longer. Remove from the heat and let cool slightly.
Step 4: Break Out the Food Processor
Your patty mix is almost ready. Transfer the carrot mixture to a food processor and add the cooked beans and walnut mixture, plus the oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Ta-da! Here’s the ‘meat’ of your best-ever veggie burger.
Shape into four 4-inch patties.
Step 5: Cook!
In the same skillet over medium heat, cook the patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice. Yum.