Best Bean Burger Ever

Have you given plant-based patties a try? I've tried my fair share of veggie burgers and bean burgers. Some are great and others leave a girl (and husband) totally unsatisfied. After playing around with multiple bean patty recipes from Pinterest, I finally found this "Any Bean Burger" by Food Network Chef Katie Lee and had to give it a try. We were blown away at how amazing they taste. I decided to make them for some family without telling them what it was, and after the first bite they enthusiastically made a yummy sound and asked if they were pork burgers. So, whether you're a dedicated vegan or simply testing the waters on plant-based alternatives, this recipe is one you HAVE to try.

This recipe is inspired by Katie Lee's "Any Bean Burger", original recipe hyperlinked above

Makes 4 patties

Ingredients

For the patties:

3/4 cup nuts or seeds of choice, unsalted

15 oz. can beans, drained and rinsed, any type will do

3/4 tsp salt

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/4 tsp black pepper

2 tbsp ketchup

1 tbsp Worcestershire, vegan if needed

1 tsp dijon mustard

Optional, coconut flour, as needed

Optional Extras:

1 tbsp avocado oil

4 burger buns

4 slices grass-fed cheese or vegan cheese (my favorite grass-fed cheddar is from Trader Joe's)

Desired Toppings: tomato slices, onion slices, pickles, ketchup, mustard

Directions:

In a food processor, pulse the nuts or seeds until they are a medium to fine crumb. Add beans and pulse again to break up the beans slightly. Then add the rest of the patty ingredients and process on low and then high until smooth, scraping the mixture down as needed. The final mixture should be sticking to itself, and may slightly stick to your hands, but should not be overly wet. If mixture is too wet to form a solid patty, then add coconut flour tablespoon by tablespoon.

To form the perfect patty, use a 1/2 cup measuring cup. Lightly spray or grease the inside of the cup and then pack bean mixture into measuring cup. Turn it over onto a sheet pan and tap it a couple of times to release it onto the pan. Continue this until all of mixture is gone (4 patties). Using your fingers, evenly press the patties down to about 1 inch thick. Cover and refrigerate for a minimum of 30 minutes, and up to two days.

If grilling (preferred method), heat a cast iron griddle or skillet over the grill. Lightly grease it, add the patties, and grill over direct heat for about 3-4 minutes per side, adding cheese for the very last two minutes if using. Remove patties and toast your buns for one minute. Assemble with desired toppings.

If cooking on the stovetop, heat a griddle or cast iron skillet over medium heat. Grease the pan using avocado oil and cook patties until crisp on the outside and warmed inside, about 3-4 minutes per side.

To bake them, simply bake on a parchment lined sheet pan at 400 degrees for about 7 minutes per side.

Enjoy!

*If you try this recipe and love it, then be sure to give me a shoutout on Instagram @theglowblueprint. To pin this recipe and more, follow me on Pinterest at The Glow Blueprint.