Best Vegan Plant Burger Ever

Name: Best Vegan Plant Burger Ever
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 can Black Beans rinsed and drained; 1 cup Cooked Lentils (approx 1/2 cup dry) green or brown; 1 pound Baby Bella Mushrooms cooked; 1 can Chick Peas rinsed and drained; 1 Small Beet grated; 1 cup Oatmeal; 1/4 cup Nutritional Yeast; 1 tablespoon Arrowroot Starch; 1/4 cup Fresh Parsley chopped; 1/2 teaspoon Dried Rosemary; 1 teaspoon Salt; 1/2 teaspoon Pepper; 1/4 teaspoon Cayenne or chili pepper flakes

6 steps

Prep:1hCook:25min

Add chickpeas to the food processor and pulse until coarsely chopped. Add lentils, mushrooms, black beans and oatmeal. Pulse until a pliable mixture. Remove from processor to large bowl. To the mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper, and cayenne/chili flakes. Mix well with hands. Form patties then refrigerate for 30 minutes before cooking. Heat oven to 450°F. In ovenproof skillet, over medium-high heat and a little oil cook patties 3 minutes per side. Place burger patties in the oven for 10 minutes. Dress burgers as desired. NOTES FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend. *MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor. **SERVING: This recipe yields 18 grams of protein for each serving. ***CREDIT: Recipe adapted from David Lee.

Updated at: Thu, 17 Aug 2023 10:37:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories266.8 kcal (13%)

Total Fat3.3 g (5%)

Carbs44.1 g (17%)

Sugars6.5 g (7%)

Protein16.9 g (34%)

Sodium411.9 mg (21%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1can black beans

rinsed and drained

1 cupLentils

Cooked, green or brown

1 poundBaby Bella Mushrooms

1 canChick Peas

1 cupoatmeal

¼ cupnutritional yeast

1 tablespoonarrowroot starch

¼ cupfresh parsley

chopped

½ teaspoondried rosemary

1 teaspoonsalt

½ teaspoonpepper

¼ teaspoonCayenne flakes

or chili pepper

Instructions

Step 1

INSTRUCTIONSNOTES FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend. *MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor. **SERVING: This recipe yields 18 grams of protein for each serving. ***CREDIT: Recipe adapted from David Lee NOTES FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend. *MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor. **SERVING: This recipe yields 18 grams of protein for each serving. ***CREDIT: Recipe adapted from David Lee

Step 2

Add chickpeas to the food processor and pulse until coarsely chopped. Add lentils, mushrooms, black beans and oatmeal. Pulse until a pliable mixture. Remove from processor to large bowl.

Step 3

To the mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper, and cayenne/chili flakes. Mix well with hands.

Step 4

Form patties then refrigerate for 30 minutes before cooking.

Step 5

Heat oven to 450°F. In ovenproof skillet, over medium-high heat and a little oil cook patties 3 minutes per side.

Step 6

Place burger patties in the oven for 10 minutes. Dress burgers as desired.