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VEGGIE BURGER

Executive Chef Paul Fehribach Big Jones 5347 N. Clark. Friday January 6 2012 | Brian Jackson~Sun-Times

Executive Chef Paul Fehribach of Big Jones, 5347 N. Clark. Friday, January 6, 2012 | Brian Jackson~Sun-Times

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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
Worcestershire sauce

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

Mix three bean varieties in a large bowl, reserving a third of the mixture for later use. Place remaining beans and the rest of the ingredients in a food processor. Pulse until smooth.

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



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