Jeb's No Bull Burger
Ingredients
- 1 tablespoon plus 1/4 cup flaxseed meal
- One 6-ounce jar marinated artichoke hearts, chopped
- 2/3 cup oyster mushrooms, chopped
- 2 tablespoons jarred jalapenos, chopped
- 12 green olives, sliced
- 8 cloves garlic, finely minced
- 1 small red onion, chopped
- 1 small red pepper, chopped
- 4 tablespoons olive oil
- Two 15-ounce cans garbanzo beans, drained
- One 15-ounce can black beans, drained
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup gluten-free oat flour
- 1/4 cup vegan Worcestershire sauce
- 2 teaspoons oregano
- 1 teaspoon paprika
- 1 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground sage
- 8 burger buns
- Sriracha Aioli, recipe follows
- Suggested toppings: pickles, red onion, tomato, mixed greens
- 1 cup full-fat coconut milk
- 1 1/4 tablespoons apple cider vinegar
- 1 tablespoon garlic granules
- 2 teaspoons ground mustard powder
- 1 teaspoon salt
- 2 cups avocado oil
- 1/4 cup sriracha
- 4 teaspoons gluten-free yellow mustard
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Instructions
- Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
- In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
- Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
- Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
- Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
- Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
- Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
- For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
- For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.
Source
Original recipe: View Original