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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (April 20, 2016)
Page 16 April 20, 2016 F OOD Easy Vegan Burger Easily grillable veggie burgers with just a score of ingredients. Flavorful illing and chock full of protein. by P aul a. n eufeldt Ingredients: • 1 cup cooked brown rice (use rice cooker) • 1 cup raw walnuts • Tbsp coconut oil, plus more for cooking • white onion (3/4 cup), inely diced • 1 Tbsp each chili powder, cumin powder, and smoked paprika • 1/2 tsp each sea salt and black pepper • 1 Tbsp organic brown sugar • 1 1/2 cups cooked black beans, well rinsed, drained and patted dry • 1/2 cooked rolled oats (1/3 cup rolled oats illed to 1/2 cup with wa- ter and microwaved for 2 minutes) • 3-4 Tbsp vegan BBQ sauce Instructions: 1. Heat a skillet over medium heat. Once hot, add 1/2 Tbsp coconut oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside. 2. Add walnuts to blender or food processor with chili powder, cum- in, smoked paprika, salt, pepper and coconut sugar and blend until a ine meal is achieved. Set aside. 3. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans. 4. Next add cooked rice, spice-walnut mixture, sautéed onion, cooked oatmeal, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more cooked oatmeal. Taste and ad- just seasonings as needed. 5. For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mix- ture. Press down to pack irmly, then lift out by the plastic wrap’s edge, and slightly latten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling. 6. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat. 7. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as many as will comfortably it in the pan. Otherwise, add burgers to the grill and close lid. 8. Cook for 3-4 minutes or until well browned on the underside, then lip gently. They aren’t as irm as meat burgers, but will deinitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side. 9. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as toasting your buns). 10. Serve burgers as is, or on toasted buns with desired toppings. Left- overs keep in the refrigerator for 2-3 days. May be frozen for a few weeks as well, wrapped in plastic wrap.