Prep 45 mins
Cook 8 mins
This is my version of Houston's Restaurant delicious Veggie Burger. I use to go to the one off Westheimer and order one every week. Different waiters would tell me one ingredient at a time and this is what I came up with.
- 3 tablespoons soy sauce
- 2 tablespoons molasses
- 2 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 (15 ounce) can black beans, drained
- 1 cup brown rice, cooked
- 6 -8 brown button mushrooms, chopped
- 1⁄4 cup oatmeal, lightly cooked
- 1⁄4 onion, chopped
- 3 garlic cloves, chopped
- 1⁄2 jalapeno, chopped (fresh or pickled)
- 1 small beets or 1 medium beet, roasted
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1⁄4 teaspoon cumin
- fresh ground pepper
- 2 tablespoons flax powder
- 1 tablespoon olive oil
- 4 dried prunes or 4 figs, soaked, drained to soft, chopped
- Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
- You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
- Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
- You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.