Double Patty Veggie Burger

These meatless burgers are ready in a flash, leaving you enough time to make a homemade special sauce for topping them.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 464

1/2 cup vegan mayonnaise
1/2 cup ketchup
1 tablespoon dill pickles relish
1 teaspoon dill pickles juice
pinch of garlic powder
pinch of sweet paprika
kosher salt and freshly ground black pepper
1 cup canned black beans, drained and rinsed
2 tablespoons grated peeled raw beets
1 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt
1/2 cup panko
1/2 cup cooked brown rice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
3 tablespoons canola oil
8 slices american cheese, optional
4 whole-wheat sesame buns
1/2 cup dill pickles hamburger chips
1/2 cup diced onions
1 cup shredded lettuce

For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside.

For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate.

Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more.

To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun.


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