One of my favorite recipes from the High Protein Vegetarian cookbook. Cheese is baked right into the center of these burgers; feel free to be generous with the cheddar. I've found the patties can be a little delicate when flipping, so I actual...
One of my favorite recipes from the High Protein Vegetarian cookbook. Cheese is baked right into the center of these burgers; feel free to be generous with the cheddar. I've found the patties can be a little delicate when flipping, so I actually just put a new sheet of parchment paper on a separate baking sheet upside down over the current one and flip the whole thing as a unit. Ingredients 2 tablespoons ground flaxseed mixed with 6 tablespoons warm water 1 (15-ounce) can no-salt-added black beans, rinsed, drained, and patted dry 1 (15-ounce) can no-salt-added red kidney beans, rinsed, drained, and patted dry 1 tablespoon low-sodium soy sauce 2 cloves garlic, minced 1 shallot, diced ½ cup old-fashioned oats ½ cup unsalted hulled raw pepitas ½ teaspoon dried oregano ½ teaspoon paprika ½ teaspoon chili powder ¼ teaspoon ground cumin 3 tablespoons cilantro, chopped ½ teaspoon ground black pepper ½ teaspoon fine sea salt, or to taste 1 tablespoon olive oil 2½ ounces sharp cheddar, cubed 5 whole wheat hamburger buns Steps Combine the flaxseed and water, mix with a fork, and let sit for 5 minutes. Pour the beans in a bowl and mash well with a fork. Mix in the soy sauce, garlic, shallot, oats, pepitas, all spices, and olive oil. Taste and adjust the seasonings to your liking. Pour in the flax mixture, mix well, and refrigerate for 30 minutes. Preheat the oven to 350°F. Scoop out ¼ cup of burger mixture, and flatten into a patty. Top with ½ ounce of cheddar, and then shape another patty out of ¼ cup of the mixture to place on top. Make sure to seal the sides completely, and pack the patty together tightly so no cheese melts out while the burgers bake. Repeat with remaining bean mixture and cheese. This recipe will make five large patties. Place the patties on a parchment-lined baking sheet, and bake for 15 to 20 minutes on each side. Let sit for 5 minutes before serving. Serve each burger on a whole wheat bun with desired toppings. https://zenmealplanner.com/shared/recipes/FZqxWNwi/double-bean-juicy-lucy-burgers submitted by /u/plantbeard [link] [comments]
