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Home-Made Veggie Burger

Serves: Makes 4 servings

Ingredients:

  • 3 tablespoons (45 mL) oil, divided
  • 2 cups (500 mL) diced button mushrooms
  • 1½ teaspoons (7 mL) chopped garlic
  • 1 cup (250 mL) canned black beans, rinsed
  • 1 (60 g) large egg
  • ½ cup (125 mL) cooked quinoa
  • ¼ cup (50 mL) sliced green onions
  • ¼ cup (50 mL) wheat bran
  • 2 tablespoons (30 mL) all-purpose flour
  • 2 teaspoons (10 mL) sriracha sauce
  • 1 teaspoon (5 mL) kosher salt
  • ¼ teaspoon (1 mL) ground black pepper


Procedures:

Rich, flavorful beef broth, sweet caramelized onions and a great melting cheese that hardens around the bowl into seductively crispy bits are a must for this classic.

Heat 1 tablespoon oil in a 14-inch sauté pan over high heat. Add mushrooms and garlic; sauté for 5 minutes or until lightly browned. Set aside.

Add beans to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beater to mixer. Turn to Speed 4 and mix for 2 minutes or until mashed. Stop and scrape bowl. Add mushroom mixture and all remaining ingredients except oil. Turn to Speed 4 and mix 5 minutes or until well blended. Form mixture into 4 equal patties and place on large plate. Refrigerate at least 1 hour.

Add remaining 2 tablespoons oil to a 14-inch sauté pan over medium heat. Cook patties 4 minutes on each side or until crisp.

Serve with lettuce, tomato and Dijon mustard on a warmed bun.

Chef’s Tip: Burger mixture can be made ahead of time. Refrigerate up to 24 hours before forming and cooking patties as directed.

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