My “One Ingredient” veggie burger has been a long time in the making. In my experiments, I was able to create the perfect meaty flavor, but the texture was not working – all my trials ended up way too mushy. But one day I discovered the secret by accident: I was upset with another batch of mushy burgers and threw them in the refrigerator. When I checked on them the next morning, I was surprised to find that they solidified overnight – even after being reheated! Now that the texture is right, these veggie burgers are just about perfect.
The secret is to make a batch ahead of time and freeze them overnight. After freezing, the burgers hold together nicely. You can pop them in the oven, cook on the stovetop, or even grill them. They have a great “classic” burger taste – meaty, flavorful, and great texture.
- 5 ounces Crimini mushrooms, sliced
- 16 ounce can of black beans – drained
- 3 tablespoons rolled oats
- 3 tablespoons diced cilantro
- 2 tablespoons tamari
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Whole wheat flour (if needed)
Preheat the oven to 400ºF. Drain the can of beans VERY well – you don’t want any extra moisture or the final burgers will be too mushy. Combine all ingredients (minus the whole wheat flour) into a food processor and pulse until everything is well incorporated. Texture is really important here and if it seems too runny, you can add a tablespoon or two of whole wheat flour to thicken the mixture.
On a lightly greased baking sheet or silicone mat, form the mixture into 4-5 burger-sized rounds. Bake for approx. 12 minutes. Remove from the oven and carefully flip the burgers – they will be very mushy at this point. Cook for another 12-15 minutes. They’ll still be slightly mushy, but should at least hold together. Remove from the oven and allow to cool at room temperature before freezing uncovered overnight.
When ready to prepare, simply reheat the frozen burger. I’ve had best results with baking the burgers at about 350º until hot, but you can also cook them on the stovetop or even a grill. I like to serve on a sprouted Ezekiel bun with guacamole.
Note: Ezekiel buns are not a “one ingredient” food, but if you’ve read my manifesto, I do talk about simple, whole-grain breads and when/why they’re okay on The One Ingredient Diet.