It was crazy windy in the mountains today! There’s a storm rolling in (woohoo) that’s supposed to bring 1-2 feet into the Wasatch. It’s starting to snow now… and the anticipation is high!! To stay calm during the howling winds, I’m staying in, drinking whiskey, and making vegan burgers. I named these “domino burgers” because I used black beans and white beans! This was one of those “let’s throw everything in the fridge & cabinet into a bowl” type of experiments that ended up being quite delicious. These would be perfect with a bun and some avocado, both which I didn’t have, so I mixed some hot sauce & veganaise together for a tasty topper. Hope you try these!
1/2 cup canned black beans (or more, that’s all I had)
2 cans white beans (cannellini beans)
1 flax egg (1 TBS ground flax mixed w/ 2 1/2 TBS warm water, set for 10 min)
1 carrot, grated
1 celery stalk, finely chopped
1/4 large yellow onion, finely chopped
1 garlic clove, minced
1 tsp EVOO (extra virgin olive oil)
1/4 cup sunflower seeds
1 TBS chia seeds
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dijon mustard
1/4 tsp soy sauce
1/4 tsp balsamic vinegar
1/2 cup breadcrumbs (I used a combo of breadcrumbs & nutritional yeast)
Heat the oven to 350 degrees, then start by making your flax egg and set aside. Next, prep the veggies by grating the garlic, carrot and dicing the celery and onion. Cook for a few minutes in a skillet with the EVOO and a sprinkle of salt & pepper.
Next drain & rinse the beans, and smoosh most of them with a potato masher in a large bowl.
Now you can start adding all the ingredients into the bowl. Mix well, and do a taste test to see if you need to adjust any seasonings (the best part about cooking vegan, you don’t have to worry about tasting “batter” or “raw” food!)
Next divide your mixture into equal size patties. You can do this by flattening out the mixture in your bowl, and then with a knife make equal slices to divide by 8. Then you just scoop those triangles out with your hands or spatula and form them into patties.
Spray your baking sheet with EVOO spray, place the burgers down and then spray on top of the burgers as well. Bake for 30 minutes. I enjoyed these with some arugula and cauliflower & rice casserole. Instead of baking, you could also cook these in a fry pan with some EVOO for a couple minutes on each side until crispy and delicious!
Bluebird hike with Bowie yesterday – the calm before the storm…