VEGGIE BURGER
January 17, 2012 11:16AM
Executive Chef Paul Fehribach of Big Jones, 5347 N. Clark. Friday, January 6, 2012 | Brian Jackson~Sun-Times
Updated: April 17, 2012 1:42PM
MAKES 12 SERVINGS
5 ounces canned black beans, rinsed and drained 5 ounces kidney beans, rinsed and drained 5 ounces white navy beans, rinsed and drained 1½ cups oats ½ cup all-purpose flour ½ cup mushrooms, finely chopped ½ cup onions, finely chopped 1 carrot, peeled and shredded ¼ cup red bell pepper, finely diced ¼ cup poblano pepper, finely diced 4 cloves garlic, minced 1 tablespoon 1 teaspoon kosher salt 3 tablespoons fresh parsley, minced 3 tablespoons Cajun seasoning 1 tablespoon olive oil, plus additional, as needed 12 plush rolls, toasted
Worcestershire sauce
Return mixture to the bowl and add reserved beans to the mixture. Stir to combine and place in a sealed container. Refrigerate overnight.
When you’re ready to cook the veggie burgers, form them into patties. Heat oil in a large skillet set to medium-high. Cook patties in batches, flipping halfway through when crisped (about 3 or 4 minutes per side).
Serve on rolls with condiments, if desired.
Adapted recipe courtesy of Gregory Ellis, executive chef of 2 Sparrows
Nutrition facts per burger (minus roll):
127 calories, 5 g fat, 1 g saturated fat, 9 mg cholesterol, 43 g carbohydrates, 10 g protein, 413 mg sodium, 7 g fiber
