Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

• 1 red bell pepper, diced
• ½ red onion, diced
• ½ c. Walnuts nuts
• ¼ c. pumpkin seeds
• ¼ c. hemp seeds
• 4 cloves garlic
• 2 tsp ancho chili powder
• 2 tsp cumin
• 1 tsp. Turmeric
• 1 tsp. coriander powder
• 2 tsp sea salt
• 1 1/2 c cooked & drained beans; I used black & garbanzo
• 1 cup cilantro, chopped
• ½-1 c. rolled oats
• Coconut oil

Toppings

• 1 c. Homemade medicinal kimchi; click here for recipe
• 1 avocado, sliced
• 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

• 1/2 c. Raw Cashew
• 1/2 c. Nutritional yeast
• Part of the red bell pepper, diced
• Part of the tomato, diced
• 2 Cloves garlic
• 2 tbs Lemon Juice
• 1 Tbs. Rice wine vinegar
• 1 tsp. Curry
• 1 tsp. coriander powder
• 1 tsp. cumin
• Himalayan Salt
• Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

• 1 bunch kale, diced into 1 inch squares
• Several Tbs. Coconut oil
• 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
• Himalayan Salt
• Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!