Smoky Guacamole Bean Burger

Let's do it, Nutribabes! It's time for a nutri-burger that can make ANYONE'S mouth water!
Eating healthy does not mean deprivation. This recipe is designed to be not just as good as a regular burger, but be better!

I have served these to many of Deepak's (my husband) friends. I even served them to a film crew that I personal cheffed for last January. You better believe that when my floor hockey team came over I served this recipe. The verdict is always the same. This is whole food plant-based/vegan?!  I can eat this and not worry about the cholesterol, saturated fat, or health risks of a burger?! I am actually eating healthy right now?!! Yes, yes, and, again, yes! Several of these men ACTUALLY have said that it was the best burger they have ever had. EVER. Comments like these make me happy dance for days!!

This recipe makes 35 patties. It may seem like a lot, but if you make one batch and freeze them, you will have burgers at your fingertips whenever you want them.
The recipe has more ingredients than usual and is more time intensive in order to create deep flavor that will impress even the biggest meat eater! Because of this, I designed the recipe to make a large batch so you can freeze them to have burgers all the time without having to make this recipe often (unless you fly through them like my husband does)!

Category
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
Burger Ingredients
 3 cups diced Onion (roughly two medium/large onions)
 8 cloves Garlic
 1 tsp Smoked Paprika
 1 tbsp Chili Powder (without silicone dioxide added)
 1 tsp Cumin Seeds
 1 cup Cauliflower Rice
 1 cup finely chopped Mushrooms
 1 ¾ cups Chickpea Flour
 2 tbsp Nutritional Yeast (without folic acid)
 1 ½ cups Frozen Corn
 6 (15oz) cans Red Kidney Beans
 2 tbsp Braggs Liquid Aminos
 ¾ cup Water (if you are making your own beans, use the water the beans were cooked in)
Toppings & More! (These are totally customizable to your preferences)
 Whole Wheat Buns (amount will vary depending on how many you want to eat)
 Guacamole (recipe below)
 Spinach
 Mustard of choice
 Pickled Red Onions (sliced red onions soaked in white vinegar for 30 minutes)
 Nutritarian Sour Cream/Hummus/oil-free Dressing can be spread on the buns as well!
 Cilantro (sprinkled over toppings)
 Pico De Gallo (optional)
1

Preheat oven to 350F.

2

Heat a very large pan over medium heat for 2 minutes.
Add cumin seeds and toast for 1 minute (do not burn).
Remove from heat and set aside in a large mixing bowl.
In the same hot pan, add the sliced onion and dry saute for 4 minutes. Add garlic and saute 3 minutes. Add the paprika and chili powder and saute an additional 2 minutes.

3

Add riced cauliflower and mushrooms to the large pan with the onion mixture and sauté, stirring occasionally, for 10 minutes. Add corn, mix, cover, and turn off heat.

4

In the large bowl where the cumin seeds are add the remaining dry ingredients and mix.

5

In a food processor, working in batches, add beans, water, and braggs liquid aminos and pulse until almost smooth (some texture is preferred). Add this mixture to the dry ingredient bowl with the onion mixture. Use your hands to combine well.

6

Line 2 to 3 baking sheets with parchment paper.
Using slightly wet hands, form patties by shaping the mixture into 2 inch balls and flattening them out with your palm. Re-wet your hands after every few burgers to make it easier form patties.

7

Bake for 20 minutes. Flip burgers and bake an additional 15 - 20 minutes.
Remove from oven.

8

Build your burger! Toast your buns for two minutes if you so desire while the oven is hot. Spread hummus/dressing/mayo/mustard across the whole wheat buns. Add a layer of spinach to the bottom whole wheat bun. Add burger patty. Top with guacamole, pico de gallo, onions, cilantro, or whatever you would like!
Enjoy every single bite <3

Guacamole Recipe

*You can omit the whole wheat buns and put the burger and toppings over a large bed of dark leafy greens for a bomb black bean guacamole salad! Additionally, you can bake portobello mushrooms and use them as buns, although it may get a little messy... but that's half the fun 😉
**Burgers can be used as a meat crumble substitute after they are baked as well!
***To freeze, put a layer of parchment paper between each patty, stack, and put in an airtight container or ziplock bag.

 

Ingredients

Burger Ingredients
 3 cups diced Onion (roughly two medium/large onions)
 8 cloves Garlic
 1 tsp Smoked Paprika
 1 tbsp Chili Powder (without silicone dioxide added)
 1 tsp Cumin Seeds
 1 cup Cauliflower Rice
 1 cup finely chopped Mushrooms
 1 ¾ cups Chickpea Flour
 2 tbsp Nutritional Yeast (without folic acid)
 1 ½ cups Frozen Corn
 6 (15oz) cans Red Kidney Beans
 2 tbsp Braggs Liquid Aminos
 ¾ cup Water (if you are making your own beans, use the water the beans were cooked in)
Toppings & More! (These are totally customizable to your preferences)
 Whole Wheat Buns (amount will vary depending on how many you want to eat)
 Guacamole (recipe below)
 Spinach
 Mustard of choice
 Pickled Red Onions (sliced red onions soaked in white vinegar for 30 minutes)
 Nutritarian Sour Cream/Hummus/oil-free Dressing can be spread on the buns as well!
 Cilantro (sprinkled over toppings)
 Pico De Gallo (optional)

Directions

1

Preheat oven to 350F.

2

Heat a very large pan over medium heat for 2 minutes.
Add cumin seeds and toast for 1 minute (do not burn).
Remove from heat and set aside in a large mixing bowl.
In the same hot pan, add the sliced onion and dry saute for 4 minutes. Add garlic and saute 3 minutes. Add the paprika and chili powder and saute an additional 2 minutes.

3

Add riced cauliflower and mushrooms to the large pan with the onion mixture and sauté, stirring occasionally, for 10 minutes. Add corn, mix, cover, and turn off heat.

4

In the large bowl where the cumin seeds are add the remaining dry ingredients and mix.

5

In a food processor, working in batches, add beans, water, and braggs liquid aminos and pulse until almost smooth (some texture is preferred). Add this mixture to the dry ingredient bowl with the onion mixture. Use your hands to combine well.

6

Line 2 to 3 baking sheets with parchment paper.
Using slightly wet hands, form patties by shaping the mixture into 2 inch balls and flattening them out with your palm. Re-wet your hands after every few burgers to make it easier form patties.

7

Bake for 20 minutes. Flip burgers and bake an additional 15 - 20 minutes.
Remove from oven.

8

Build your burger! Toast your buns for two minutes if you so desire while the oven is hot. Spread hummus/dressing/mayo/mustard across the whole wheat buns. Add a layer of spinach to the bottom whole wheat bun. Add burger patty. Top with guacamole, pico de gallo, onions, cilantro, or whatever you would like!
Enjoy every single bite <3

Smoky Guacamole Bean Burger
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Comments

    1. Chloe_Stein Post author

      I would bake them before freezing! Maybe take them out 5 minutes early so when you reheat them they get fully cooked 😉

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    1. Chloe_Stein Post author

      Thanks for all the feedback! I updated the instructions to be more clear. Whole wheat flour or oat flour would work in place of chickpea flour!

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  1. Trinnoble

    Sorry so many posts. Adding while I’m doing this recipe. You also don’t put in at which point to add the mushroom, onion, cauliflower mix back to the puréed beans

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    1. Chloe_Stein Post author

      Oat flour (rolled oats ground to a flour) or whole wheat flour would work! I don’t think coconut flour would bind very well; coconut flour gives a very different texture. Hope that helps!

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  2. Stephanie

    Hi Chloe. What’s the best way to reheat from frozen (considering that we originally underbaked them by five minutes), and do we defrost first?

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    1. Chloe_Stein Post author

      Yes, drain and rinse unless you are using a no salt added bean like Eden. Then you can use that liquid 🙂

      I would remove the patties from the freezer the day before and let them thaw in the fridge. Then bake them for 10 minutes or until they reach desired texture and heat <3

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