I have said it before and I am sure I will say it again…there is no place at my table for mushy veggie burgers!! I hate it when I order a veggie burger and after 1 bite the other half squishes out of the other side of the bun. A burger should be a burger! It should hold up to a bite and shouldn’t retreat from the other side of the bun.
Veggie burger recipes can be finicky and can prove to be more frustrating than rewarding, but not this one. This one is a total winner! Last week I shared a picture of the best veggie burger recipe I have ever created on Instagram. My caption read After all these years of developing and testing recipes this veggie burger is still my favorite!” So, instead of reinventing the wheel and trying to find the next best veggie burger I have been toying around in my kitchen expanding the flavors of this perfect veggie burger.
These patties are loaded with roasted poblano peppers for a little kick, topped with citrus pickled red onions, slices of creamy avocado, and my favorite homemade salsa (recipe coming your way on Thursday). Even our traditional burger loving kids get excited about these veggie burgers! Trust me…you will too!
- 1/2 cup gluten-free rolled oats
- 2 15-ounce cans of black beans, drained and rinsed
- 1 large egg
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt
- 1/4 cup chopped, roasted poblano pepper (about 1 small pepper)
- 1 scallion, light green and dark green parts only, minced
- 1/2 cup shredded jack cheese or dairy free cheese, Daiya works really well
- 1–2 Tbsp. chopped fresh cilantro
- Olive Oil
- 1– 2 Tbsp. Butter or Earth Balance
- Gluten-free hamburger buns
- Pulse oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, cumin, coriander and salt and blend in the processor until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your veggie burger.
- In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the roasted poblano, scallions,cheese, cilantro, and the mixture from the food processor. Wipe a little olive oil on a large plate and then with wet hands, form the bean mixture into patties and place on the plate. Don’t worry if it seems a little gooey, it is supposed to. Ideally, I like to make the patties and let them rest in the fridge for 30 minutes or more so that the flavors can all mingle together and get really happy but, in a pinch, you can leave the plate in the fridge for about 10 minutes and they will be good to go.
- While you are waiting on the burgers to set up, spread butter or Earth Balance on your hamburger buns and toast them under the broiler.
- Heat a cast iron skillet over medium heat until and add 1 tablespoon of olive oil. Swirl the pan to coat. When the oil is shimmering add the burger patties being careful to not overcrowd the pan. Cook the burgers until a nice crispy crust has formed on the outside, about 2-3 minutes, then flip to cook the other side another 3-5 minutes. You will know that the burgers are done when the center of the patty is firm to the touch and they are golden brown.