Northstar columbus veggie burger recipe

Remove from heat. In a large bowl, combine the onion mixture, beets, brown rice, black beans, parsley, thyme, salt and pepper. With a pastry blender or potato masher, begin to mash the mixture.

Mash well until most of the black beans are no longer whole. Once the mixture is very well combined, add a couple tablespoons of flour. Test the mixture. If it holds together fairly well, then do not add anymore flour. But it may need a tablespoon or two extra flour until you can form patties. Form 6 patties.

If you wish, you can throw them in the fridge until you are ready to use them. Heat a large skillet to high heat. Once hot, reduce to medium high, and add the vegetable oil. Cook the patties, about minutes per side.

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Remove from heat and set aside to cool. Pulse the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses.

Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well. Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink.

Press and squeeze the beet gratings to remove as much liquid as possible from the beets. You can also do this over a bowl and save the beet juice for another purpose. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste.

Finally, add the oatmeal flour and egg if using , and mix until you no longer see any dry oatmeal or egg. Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or ideally overnight. The mix can also be kept refrigerated for up to three days before cooking. When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns.

You should end up with 6 large patties. Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my inch cast iron skillet. Cook the patties for 2 minutes, then flip them to the other side.