It's time for a plant-based burger that can make ANYONE'S mouth water!
When it comes to burgers, the toppings can make or break it!
With toppings like these, you are sure to WOW anyone you serve these to.
Eating healthy does not mean deprivation.
This recipe is designed to be not just as good as a regular burger, but be better!
I have served these to many of my husband’s friends. I even served them to a film crew that I personal cheffed. You better believe that when my floor hockey team came over I served this recipe. The verdict is always the same. This is whole food plant-based/vegan?! I can eat this and not worry about the cholesterol, saturated fat, or health risks of a burger?! I am actually eating healthy right now?!! Yes, yes, and, again, yes!
Several of these men ACTUALLY have said that it was the best burger they have ever had. EVER. Comments like these make me happy dance for days!!
1 lb beef requires 2500 gallons of water to produce.
3.5 lbs of beef is equivalent to a years worth of showers.
In stark contrast, Kidney Beans require 1/10th the water to produce, or 250 gallons.
1 - 2 acres of rain-forest are destroyed EVERY SECOND to make way for cattle grazing to feed the western world’s desire for beef.
One of the best ways we can fight climate change, conserve water, prevent pollution, reduce world hunger, and save the rainforest is by choosing plants over animal products.
What better (and tastier) way to start as a society than with a Smoky Guacamole Bean Burger?!
Smoky Guacamole Bean Burgers
1/2 cup Onion, diced
2 cloves Garlic, minced
3/4 cups Mushrooms, diced
3/4 cups Chickpea Flour
1/4 cup ground Flax Seed
1 1/4 cups Kidney Beans
1/2 tsp Liquid Smoke (or 1 tsp Smoked Paprika)
1/4 tsp Salt, optional
Black Pepper to Taste
Toppings & More
(These are totally customizable to your preferences)
4 Whole Wheat Buns
1/2 cup Guacamole
1/2 cup Pico De Gallo
3/4 cup Spinach or Romaine
Ketchup and Mustard
1/2 cup Pickled Red Onions (sliced red onions soaked in distilled white vinegar for 30 minutes)
1 handful Cilantro, chopped
1) Preheat oven to 350F.
2) Heat a pan over medium heat for 2 minutes. Add the sliced onion and mushroom. Dry saute for 4 minutes. Add garlic and saute 3 additional minutes. Turn off heat.
3) In the large bowl add the dry ingredients and mix.
4) In a food processor add beans and pulse until almost smooth, you may have to scrape the sides down (some texture is preferred). Alternatively, you can mash with a fork or your hands.
5) Add this mixture as well as the onion and mushroom mix to the dry ingredient bowl. Use your hands to combine well until a thick dough like mixture is created.
6) Line a baking sheet with parchment paper. Using slightly wet hands, form patties by shaping the mixture into 2 inch balls and flattening them out with your palm. Re-wet your hands after every burger to make it easier form patties.
7) Bake for 20 minutes. Flip burgers and bake an additional 15 - 20 minutes.
8) Build your burger! Toast your buns for two minutes if you desire while the oven is hot. Add a layer of spinach or lettuce to the bottom bun. Add burger patty. Top with guacamole, pico de gallo, onions, cilantro, ketchup, mustard or whatever you would like!
Enjoy every single bite <3
*Makes 4 Burger Patties
**Burgers can be used as a meat crumble substitute after they are baked as well!
***To freeze, put a layer of parchment paper between each patty, stack, and put in an airtight container or ziplock bag.