EFK Kitchen Ready
EFK Veggie Burgers
A sturdy black-bean and vegetable burger with mushrooms, oats, carrot, and warm spices, built to brown well and hold together on a bun.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Yield
- 6 burgers / 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 375°F. Spread the dried black beans on a sheet pan and bake 10 minutes to remove excess surface moisture; cool slightly.
- Cook mushrooms, onion, and carrot in 1 tablespoon olive oil over medium-high heat until their moisture cooks off and the vegetables begin to brown, 8 to 10 minutes. Add garlic for the final 30 seconds.
- Pulse oats in a food processor until coarse. Add beans and pulse just until mostly broken down, leaving some texture.
- Combine bean mixture, cooked vegetables, eggs, soy sauce, spices, salt, and pepper. Rest 10 minutes, then shape into 6 equal patties.
- Cook patties in a lightly oiled skillet over medium heat 4 to 5 minutes per side until browned, firm, and the center reaches 160°F. Serve on buns with desired toppings.
Equipment
BlueStar oven and burner; rimmed sheet pan; food processor; de Buyer 12.5-inch Mineral B skillet or large skillet; mixing bowl; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Because the patties contain raw egg, cook the centers to 160°F. Refrigerate cooked patties within 2 hours; reheat leftovers to 165°F.
Leftovers & make-ahead
Refrigerate cooked patties 3 to 4 days or freeze separated with parchment. Reheat in a skillet or oven to restore the exterior texture.
View this recipe on the original EFK website ↗