The more beefy the vegan burger, the better, and this plant-based dish is among the best.
3 tablespoons split olive oil
1 tiny red onion, finely chopped
2 garlic cloves, chopped finely
2 teaspoons of flaxseed
12 mug of rolled oats
2 (14-ounce) cans of drained and rinsed black beans
2 medium beets, grated
2 tablespoons tomato purée
1½ tablespoons smoked paprika
1 teaspoon powdered dried oregano
season to taste with freshly ground black pepper and salt
How to prepare:
What you’ll need to do: 1. Heat 1 tablespoon of oil in a skillet over medium heat. Add onion and simmer for roughly 5 minutes, stirring frequently, until softened. Add garlic and simmer for 1 minute more. Remove from heat and set aside.
In a large bowl, blend flaxseeds with six tablespoons of water and allow to sit for ten minutes.
In a food processor, coarsely chop oats until they resemble flour in texture. Add black beans and pulse until finely chopped and evenly distributed throughout the oats, being careful not to puree the beans.
Add the black bean-oat combination, grated beets, sautéed onions and garlic, tomato purée, smoked paprika, and oregano to the flax seeds mixture. Season with salt and pepper, then stir with a rubber spatula until well blended. Using damp hands, mold mixture into 8 patties roughly 1-inch thick and 3 to 4 inches broad.
5.In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Add two patties and cook for three to four minutes on each side, or until browned and firm. Reduce heat to medium if the patties become overly burnt. Remove from the skillet and cook the remaining patties in the same manner. Serve warm on buns with desired toppings.