Usually when I am shopping at my local Whole Foods Market, I like to pick up a few frozen plant-based burger patties. Engine 2 makes my favorite kale and white bean burger. They only take a few minutes to zap in the toaster oven and they are ready to go. Today though, I wanted to make my own burger and I dove into one of my favorite recipe books, “Plant Strong” by Rip Esselstyn, for some inspiration. On page 203 of this book, you will find the “Handstand Burgers” by Jeff Novick, who I am proud to say inspired this recipe. I switched a few things around to make it my own (only because I didn’t have a few of the supplies the recipe in the book called for) and it turned out wonderful. Luckily I had some cooked quinoa sitting around in my fridge from a previous meal and I substituted that for the brown rice and it worked well. I am happy to share it with you all. It only took a few minutes to throw everything into the food processor and make them into patties. It’s super easy and I felt really accomplished at the end of it. I will say that I used a baked pita chip to serve as my light outer coating for these burgers, which is a change from the Plant Strong book because the pita chips I used were made with a tiny bit of oil. You can of course cook these burgers on your skillet without the pita chip coating, but I wanted a tiny bit of crunch and texture to my burger, so I dusted them lightly before cooking them. Enjoy!

Ingredients:

  • One 15 oz. can of black beans
  • One 15 oz. can of chickpeas
  • 1 cup of old fashioned rolled oats
  • 1/2 cup of cooked quinoa
  • 1/2 cup of canned sweet potato puree
  • 1 tablespoon of curry powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1 or 2 tablespoons of organic veggie broth
  • 3 scoops of baked pita chips (blended to a powder in your blender) for the coating

Method:

  1. First, rinse your black beans and chickpeas in a strainer. Place them into your blender or food processor, and pulse or blend them for 30 seconds or so to get them nice and mashed.
  2. Add the remaining ingredients and blend until you get a nice smooth consistency that you can roll into balls and then patties.
  3. Take a handful and roll it into a ball and then smash it down lightly in your hands into a patty.
  4. Place the patty on your blended pita chip powder to coat one side and then flip it and do the same thing to the other side. This recipe should make around 6-8 patties, depending on how big you like them.
  5. Place your patties into a glass bowl or plate and let them sit in the refrigerator, uncovered for 5-10 minutes. When ready, take them out and heat them on a non-stick skillet on medium-high heat for approximately 3 minutes each side.
  6. Keep an eye on your patty as you don’t want it to burn.
  7. Add your favorite condiments and enjoy your very own, hand-made, plant-based burger! Our favorite condiments for this one were tomato, onion, spinach, organic ketchup, and some fresh avocado. Enjoy!
Cory Warren
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Cory Warren

Cory Warren is a husband, father of three, and vegan athlete who helps busy families eat more plant-based foods! His blog, Lean Green DAD, helps over-scheduled, busy people (mostly parents) maintain a healthy balance of plant-based nutrition, fitness, and overall wellness so they can go the extra mile for their families.
Cory Warren
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