BURGERS....

The latest post on Irreverent Vegan got me more excited about veggie burgers than I have been in years.  I got right up and made a batch each of Black Bean Burgers and Chick Patties.  Now, Mark claims that these burgers are grillable, but with the chick patties I was not convinced.  The black bean burgers held together quite well, but they weren't nearly as delicious.

These chick patties are breaded in a concoction breaded in which the original author swears he would eat a shoe.  I'm sort of inclined to agree.  It reminds me of something delicious from my distant past... and it would be great with the tahini sauce from the other day.

Chick Patties

(from Irreverent Vegan)

Ingredients

2 cups (1 can) cooked chick peas
1/4 c finely diced carrots
1 scallion, finely diced

1 tsp dried oregano
1 tsp salt
1/4 cup ground oats
1 tbsp ground flax seed, mixed with 1/4 cup water
1/2 tsp ground cumin
1 dash cayenne pepper
ground black pepper, to taste

*

cooking oil
*

chik’n almond bake (also adapted from Irreverent Vegan):
(makes quite a bit more than enough)

3/4 c ground (blanched) almonds
1.5 TB nutritional yeast
2 tsp garlic powder
1 tsp salt
1 tsp pepper

Instructions

1) Whip together flaxseed and water and set aside.  Also mix together ingredients for "chik’n almond bake" and set aside in a shallow bowl.  Pour some oil into a second shallow bowl. Preheat oven to 375* and place a pan of water on the bottom rack.
2) Mash together chickpeas, carrot, scallion, spices, and oat flour.
3) Add flax mixture and mix well.  Shape into patties (makes about 4), squeezing out excess water/air. 
4) Dredge patties in oil and then "chik’n almond bake," coating both sides.  Place on a well-oiled baking sheet and bake for 10 min on each side--if eating immediately, do 15 min the second side.  Otherwise, patties are ready to freeze or refrigerate for later.

*

This patty held together better than the first; unfortunately, it was a little bland, even chalky.  I think next time I might put some little pineapple chunks in it to zing it up.  The original recipe called for bell pepper; I subbed roasted pepper from a jar + celery.  The original recipe called for chili powder, when most of the ingredients in chili powder were already in the recipe; I just used cayenne, paprika, and coriander.

Black Bean Burgers

(adapted from Irreverent Vegan)

Ingredients

1 TB ground flax seed mixed with 1/4 cup water

2 cups (1 can) cooked black beans

1/4 onion, diced

1 stalk celery, finely minced
1/4 c roasted peppers from a jar

2 tsp cayenne pepper
1.5 tsp dry oregano
1/2 tsp ground cumin

1 tsp paprika

1/2 tsp coriander

1/4 cup ground oats
2 TB corn meal
1/4 cup corn

Instructions

1) Whip together flaxseed and water and set aside.  Preheat oven to 375* and place a pan of water on the bottom rack.

2) Mash together beans, onion, celery, pepper, spices, oat flour, and corn meal.

3) Add flax mixture and mix well.  Add corn.  Shape into patties (makes about 4), squeezing out excess water/air.
4) Bake 10 min on each side on very well oiled baking sheets--if eating immediately, do 15 min the second side.  Otherwise, patties are ready to freeze or refrigerate for later.