“Cooking is a continual opportunity to connect with your senses. When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted. I dare say it might be one of the most beautiful ways to extend love and nurture others”
I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation. As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.
When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency. This however is not your typical veggie burger and this recipe is a huge success in our house. My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways. Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms. The options are endless. I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.
Chefs note ** You will need a food processor for this recipe.
2 tbs organic olive oil
1/2 half of an organic onion peeled and minced
2 cloves organic garlic peeled and minced
1 tbs ground cumin
1 tbs ground chili
1 tsp sea salt
freshly ground black pepper
1 cup raw organic walnuts
2 cans organic pinto beans or kidney beans drained
2 organic eggs
1 cup gluten free bread crumbs or regular bread crumbs (please have extra set aside to reach proper consistenacy)
In a large skillet, place heat on medium and add olive oil. Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts. Continue to cook for an additional 5 minutes. Once cooked, set aside briefly.
Take your food processor and make sure the chopping blade is inserted in the center. Add the drained canned beans, eggs and the walnut/onion mixture. Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl. Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands. This recipe will yield a total of 8 burgers. I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.
Once your ready to cook the burgers. Take a large skillet and add 1 tbs of oil, then place your heat on medium. Brown on one side then flip the burger to the other side (approx. 4 minutes per side). Serve on buns or over a salad with your favorite fixings.
Enjoy! – Chef Emery oxoxox
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