Description
So tasty, you wont miss the meat!
Ingredients
Scale
- 1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons
- 1/2 large onion, finely diced
- 2 cloves garlic, finely diced
- 1/2 cup corn, fresh or frozen
- 1/2 large red or orange bell pepper, finely chopped
- Dash sea salt, plus 1/2 teaspoon
- 1/4 teaspoon finely ground black pepper
- 1 (15-ounce) can black beans, rinsed
- 1/4 teaspoon chipotle powder
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons agave nectar
- 3/4 cup rolled oats
- 1 cup bread crumbs or 2 slices spelt bread
- Whole grain mini burger buns
- Ketchup, mustard, pickle relish, tomato
Instructions
- Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil.
- Add onion and garlic and cook for about 2 minutes.
- Add corn, bell pepper, dash of sea salt and black pepper.
- Cook until mixture is slightly browned, about 3-4 minutes, and set aside.
- In a food processor, combine black beans, chipotle powder, 1/2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave.
- Pulse together 5-8 times.
- Add oats and bread crumbs or spelt bread.
- Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl.
- Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture.
- Heat a large sauté pan over medium heat and add remaining oil.
- With damp hands, form burgers into patties and place in heated pan.
- Cook for about 5 minutes on each side or until browned.
- Serve on a toasted mini bun with cashew cheese, if using. and desired toppings like relish, tomatoes, lettuce and grilled onion.
- Category: Entree
- Cuisine: Tex-mex vegan