Everyone loves a burger, especially during the summer months. There are just so many ways to serve and top these clean canvases of deliciousness. I for one love a good veggie burger and vegan versions are especially abundant now a day. Don’t get me wrong, I love my vegan restaurant versions and my endless freezer burger assortment, but I prefer knowing EXACTLY what is in my patty. I am picky when it comes to ingredients. Lets be honest we all know there are some unhealthful stuff even in vegan products. So I made my veggie patty with pure and unprocessed ingredients, but hey I don’t have all day so the ingredient list is short and far from daunting.
It’s hard to believe that a veggie burger could be this meaty (for lack of a better word) and flavorful, but it is! It’s incredible what beans and spices can do. I was however a little nervous while experimenting. When I made this recipe in the past the burgers came out of the oven cracked down the middle and a bit dry. I knew the flavor was there but what about the texture? It later occurred to me that the large rolled oats lead to the burger’s demise. So I decided to pulse the oats before adding them to the burger. The pulverized bits served as a binder while the oats give the burger that chewy texture we all love. The other trick is allowing the burger mix to set up in the fridge. The burger mix has time to set, making it more pliable when forming into pattys.
As far as toppings go, I love mashing avocado on mine, and the addition of caramelized onions makes it even more irresistible. Not going to lie, this was my first attempt at caramelized onions and when I had my first taste I was amazed, I even proclaimed that they tasted like maple syrup. I just couldn’t resist nibbling straight out of the skillet! As for serving vessel, I prefer to roll my patties in large collard leaves, which are packed with dark, leafy-green super nutrients.
So get ready because here summer comes!
Black Bean Burger Wrap with Caramelized Onions
- 1 1/2 cups rolled oats
- 4 cloves garlic-ends removed and peeled
- 2 whole green onions-root ends removed
- 2/3 cup carrots-ends removed and peeled
- 1 small bunch cilantro-stems removed
- 1 15 oz. can black beans-drained and rinsed
- 1 tomato
- 1 teaspoon cumin
- 1 teaspoon salt
Caramelized Onion Ingredients:
- 2 medium yellow onions-ends removed, peeled, and sliced
- 2 teaspoons olive oil
- 6 collard leaves-stems removed and rinsed
- Toppings: veganaise, avocado, agave ketchup, sliced tomato, sprouts
- Preheat oven to 400 degrees.
- To make the veggie patties, first pulse the rolled oats in the food processor about 10 times or until the oats are partially pulverized.
Tip: Leaving some of the oats partially in tack gives the patties a better texture.
- Remove and place in a large mixing bowl. Pulse the garlic in the food processor until minced. Add the carrots and process until shredded. Then add the green onion, cilantro, beans, tomato, cumin, and salt. Blend until smooth. Pour the mixture into the mixing bowl with the oats and fold until well combined. Cover and place in the fridge for an hour.
- While the burger mixture is chillin’, make the caramelized onions. Coat the bottom of a sauté pan with two teaspoons olive oil. Heat the pan over medium high heat until oil is simmering. When hot, add the onions and cook for 10 minutes, stirring occasionally to avoid sticking and/or burning. Add a teaspoon of salt, and cook for another 30 minutes, stirring occasionally, or until the onions are well caramelized. Set aside.
- When ready to cook, take the burger mixture out of the fridge and shape into 6 patties. Place the patties on a parchment paper-lined cookie sheet and bake for 15 minutes. Flip and continue to cook for another 5 minutes under the broiler.
- Assemble! Place the patty on a collard leaf and top with veganaise, smashed avocado, caramelized onions, tomato slices, sprouts, and a few squirts of ketchup. Roll and cut on the diagonal. Enjoy!