You can’t have a 4th of July celebration without an epic veggie burger. While there are plenty of mouthwatering options you can buy in stores, it’s hard to beat something you make yourself — and lucky for you, we have a recipe that will put all other bean burgers to shame.
Andrea Nordby, head chef at Purple Carrot — the plant-based meal kit company you probably already order from — created a burger for us that’s 100% plant-based. (And, 100% delicious.) With kidney beans as the base and some walnuts and rolled oats to hold everything together, you’ll be left with a patty that won’t fall apart on you when you take a big bite. And because it’s a holiday, we also have a must-try burger sauce and some potato salad to complete the meal.
The recipe below serves two, but make it in bulk for a big group of people. We promise you’ll leave your friends wondering why they ever ate meat in the first place. Ready to celebrate?
- 1 can kidney beans
- ¼ cup walnuts
- ½ cup rolled oats
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper
- 2 vegan American cheese slices
- dill pickle chips
- 2 wheat burger buns
- 3 oz iceberg lettuce
- 1 tbsp minced shallot
- 1 tbsp chopped dill pickle chips
- 1 tbsp Vegenaise
- 1 tbsp ketchup
- pinch of salt
- 8 oz red bliss potatoes
- 3 oz celery
- 1 tbsp minced shallot
- 1 tbsp chopped dill pickle chips
- 4 tbsp Vegenaise
- 1 tsp mustard powder
- pinch of salt and pepper
- Chop the red bliss potatoes into small cubes and add to a medium pot.
- Cover the potatoes with 1 inch water, bring to a boil, and cook until just tender, about 10 to 12 minutes.
- Drain potatoes and transfer to a large bowl.
- Drain and rinse the kidney beans.
- Add the beans, walnuts, oats, garlic powder, cumin, and a pinch of salt and pepper to a food processor.
- Pulse until the ingredients are well mixed. If you don’t have a food processor, grind the oats and spices in a blender, finely chop the kidney beans and walnuts, then mix it all together.
- Divide the bean mixture into 2 patties and place in the refrigerator. (Tip: Use a spatula to scrape down the sides of the food processor as you mix.)
- Peel and mince the shallot.
- Finely chop half the pickles.
- In a small bowl, add just 1 tbsp minced shallot, 1 tbsp chopped pickles, and 1 tbsp Vegenaise.
- Add the ketchup, a pinch of salt, and mix well. (Tip: Leave half of the pickle chips to enjoy as burger toppings.)
- Finely chop the celery.
- Add the celery and the remaining shallot and chopped pickles to the large bowl with the potatoes.
- Using a fork, mix in remaining Vegenaise, mustard powder, and a pinch of salt and pepper.
- Mash the potatoes slightly as you mix.
- Place a medium nonstick skillet over medium heat and add 2 tbsp vegetable oil.
- Once hot, add the burger patties and cook, undisturbed, until browned and crispy on the bottom, about 5 minutes.
- Flip and cook another 5 minutes.
- Top each burger with a slice of vegan cheese and add 2 tbsp water to the skillet. Cover immediately to melt the cheese.
- Pop the burger buns in the toaster to warm.
- Thinly slice the iceberg lettuce so it looks shredded.
- Divide the burger patties between the buns and top with shredded lettuce and special sauce.
- Serve with potato salad and pickle chips.
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