It was National Cheeseburger Day, and just because we’re vegetarian didn’t mean we wanted to miss out! Jah, a self proclaimed connoisseur of veggie burgers said this was the best one he’d ever eaten. That is not a compliment I take lightly because I know how much that guy digs veggie burgers. I had some leftover beans from the recipe that I used in a tasty three bean dip a couple of days later. That recipe is coming soon as well – but in the mean time I seriously suggest giving these homemade burger patties a try. It’s totally worth topping with the smoked gouda as well, especially if you’re a gouda monster like me. :)
For the patty:
- 1 Cup Reduced Sodium Black Beans, rinsed and drained
- ¾ Cup Kidney Beans, rinsed and drained
- ½ Cup Ground Beef Style Tofurky
- ¼ Cup Grated Parmesan Cheese
- 1/8 Cup Italian Seasoned Bread Crumbs
- ¼ Cup Rolled Oats, dry
- 1 Jalapeno Pepper, diced (remove seeds for milder flavor)
- ½ Purple Onion, diced
- 3 Cloves Garlic, minced
- 1 Teaspoon Olive Oil
- ½ Teaspoon Dried Cilantro
- 1 Teaspoon Paprika
- 1 Tablespoon Chili Powder
- 1 Teaspoon Braggs (could use soy sauce if you don’t have any)
- 1 Teaspoon Ener-g Egg Replacer (corn starch would be fine if you don’t have it)
- Salt & Pepper, to taste
- 4 Teaspoons Butter
- 4 Ounces Smoked Gouda
- 4 Whole Grain Hamburger Buns, toasted
- 8 Strips Morningstar Farms Veggie Bacon
- Sliced Tomato & Lettuce, enough for topping
For the "fries":
- 4 Cups Fresh Green Beans, washed, dried, and ends removed
- 1 Tablespoon Olive Oil
- Salt, Pepper, Garlic Powder, to taste
- Preheat oven to 425F.
- Heat olive oil in nonstick skillet and cook the jalapeno, onion, and garlic until translucent.
- In a food processor combine all patty ingredients except for ¼ cup of the black beans and ¼ cup of the kidney beans. Pulse until mixture comes together and is well blended. If you like you can add some salt or additional dried seasonings at this point.
- Add the remaining beans and pulse just a couple of times – you want them to be mostly whole.
- Begin forming the patties with your hands. You should have enough of the mixture to make four. Place on a plate, cover, and refrigerate while you prepare the green beans.
- In a large bowl toss the green beans with olive oil and seasonings until well coated. Arrange in a single layer on a baking sheet and bake for 25-30 minutes, stirring around occasionally. They should be crispy and slightly caramelized.
- While the green beans are baking, cook your veggie bacon strips in a nonstick skillet until hot and slightly crispy. Cut in half and set aside.
- On medium high heat melt one teaspoon of butter. When hot, place your burger patty on the skillet and cover. Let sear for about 3 minutes and flip to the other side, making sure to get any buttery goodness off the pan and onto your patty. Cook the other side for another 3-4 minutes. Repeat process for other 3 patties.
- Place patties on cookie sheet (I used the same one I prepared the beans on after transferring the beans to a plate) and top each burger with 4 bacon strip halves plus 1 ounce of smoked gouda. Broil for a couple of minutes until cheese is hot and bubbly.
- Assemble burgers with lettuce, tomato, mayo, mustard, or whatever else floats your hamburgery boat! Enjoy with green bean “fries”.