I’m always on the prowl to create a delicious veggie burger. I want a flavorful experience that’s crispy on the outside and still melts into my mouth with every bite. I want something simple and without processed ingredients. And today I wanted a spicy sauce to go with it. Something to make my tongue burn and my nose squirm.
Cranberry beans are an excellent source of fiber, magnesium, potassium and iron. They are absolutely beautiful before being cooked. After cooking, they turn a drab brownish color. I know – not very exciting. That’s why we have a sauce and a garnish. The lemon juice keeps the patties brightly flavored and the parsley gives them a dash of freshness. I used harissa, a spice blend to flavor the burgers. This is generally a blend of ground cumin, coriander, paprika and red chilis. If you’re not up for using cranberry beans, you can sub in another type of bean – I imagine that anasazi, pinto or black beans would work just as well for this recipe.
1 Tbsp ground flaxseed, fresh if possible
3 Tbsp water
2 1/2 c cooked cranberry beans
1/2 bunch parsley, minced (about 1/2 c after mincing)
2 large shallots, minced
2 Tbsp fresh lemon juice
1 1/2 tsp sea salt
1 tsp harissa
1/4 tsp freshly ground black pepper
Extra Virgin Olive Oil, for cooking the burgers
2 roasted red bell peppers
1/2 tsp sea salt
1 dash freshly ground black pepper
2 Tbsp vegetable broth
1/2 – 1 tsp cayenne (I used 1 tsp because I love spicy!)
1/2 tsp umeboshi paste
1. In a small bowl, whisk together the ground flaxseed and the water. Set aside for 10 minutes. In the meantime, in a large bowl, smash the beans together with a potato masher. When they are well mashed, fold in the parsley, shallots, lemon juice, sea salt, harissa and black pepper. Then add in the flax and water combination and mix until well combined. Cover the mixture and set aside for 15 minutes. (You could also use a food processor for this mixing step.)
2. While the burger mixture sets, make the coulis. Place the bell peppers, sea salt, pepper, veggie broth, cayenne and umeboshi paste in a high-speed blender or Vitamix. Process until smooth and adjust seasonings to taste. For this coulis, I used bell peppers that I’d previously roasted at home, but jarred peppers would work in a pinch.
3. Uncover the burger mixture and form patties of 1/2 c of mixture each. Set those patties aside and heat a large pan on medium heat. Brown patties in a dash of olive oil on each side to obtain optimal crispness.
4. Serve these veggie burgers on a bun, a fancy lettuce leaf, or let them stand up for themselves. You can top them with anything you’d like – tomato, red onion, or pickled anything. The possibilities are endless. I served mine with the spicy coulis, home-grown microgreens and pickled carrots. Stay tuned, my pickled carrot recipe will be on the blog shortly!
Soundtrack: I Just Called To Say I Love You by Stevie Wonder