The BEST Vegetarian Burger.
At Silver and Gold we believe in eating real food, rather than eating out – everything in moderation! This idea includes eating less meat and more vegetables.
This vegetarian burger is the best recipe for vegetarian burgers we've ever concocted – it's made from a base of beets, black beans, and portobello mushrooms – with a lot of delicious spices to give it that delicious taco-like flavour.
Try these burgers on their own, or topped with your regular preferred burger toppings – we suggest adding a Sriracha Mayo or a Dijon Mustard, and all favourite veg – pickles, tomato, etc.
INGREDIENTS: (makes 12 burgers)
In a food processor, add:
2 portobello mushrooms, chopped
1 large beet (or 2 small ones), peeled and chopped
2 cups (2 small cans) of black beans, drained and rinsed well
1/4 Cup of walnuts
Pulse until mashed-up and place inside a mixing bowl. Then add:
1 egg (or egg substitute)
1 Cup breadcrumbs
1 teaspoon Italian seasonings
1 teaspoon pepper
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon hot pepper flakes (optional)
2 Tablespoons paprika
Mix all ingredients until well combined – it's best to use your hands and ensure everything is mixed well. At this point, mixture will seem quite similar to that of "refried beans", but it will cook well and harden (shape) as it cooks.
Next, medium-heat a large frying pan with oil (we like to use grapeseed oil, but vegetable oil will do). Once warm, shape patties with your hands, making patties from 2" diameter balls and then flatten with hands or a fork.
NOTE: If not ready to cook, place mixture in the refrigerator until later. Keeps well overnight if covered.
Cook for 6 or 7 minutes per side; this will allow all the ingredients to become one cohesive combination, hardening the veggie burger until it's easier to handle.
Once cooked, place on a cooling rack while you cook the rest of the veggie burgers.