This beautiful weather makes me crave food cooked on the barbecue! Since we definitely don’t have one in our condo, I love to make plant-based burgers to fulfill the craving.
While my Southwest Burgers are a favourite, this is another experimental burger patty that I’ve been enjoying lately.
I love falafel, but there’s no way that I’m going to deep-fry it at home. Instead, I’ve been using the falafel mix to enjoy the same taste, but bulking it up with black beans to form grilled patties. The falafel mix binds beautifully – Give it a try! The patties are also tasty on top of a Greek salad, or served Buddha-bowl style with some vegan tzatziki.
- 2 cups black beans, drained and rinsed
- 1 cup falafel mix (I use Casbah)
- 1/2 cup cold water
- 1/4 cup red onion, finely diced
- 1 clove of garlic, minced
- 1/3 cup mushrooms, sliced
- Combine falafel mix with cold water and let stand for 10 minutes.
- In a separate bowl, mash black beans roughly.
- Add falafel paste to beans. Mix in onion and garlic. The mixture will be sloppy.
- Scoop mixture and roll into 2.5-inch balls. Flatten and pat between hands to form patties.
- Fry patties in a large pan on medium heat for 5-6 minutes. Flip and cook for an additional 5 minutes, or until patties are crisp and hold their shape.
- In a separate pan, sautee mushrooms in chipotle hot sauce (or preferred seasoning). Serve on top of burger patties. Enjoy!
Do you have a favourite plant-based burger?