[Cmmt: Some say this recipient is similar to the famous Planta Restaurant Burger found HERE]
INGREDIENTS
50 grams carrot half medium
50 grams celery 1 small stalk
100 grams onion 1 medium
1 clove garlic
1½ teaspoons salt
2 cups quick cooking oats
½ cup whole wheat flour
1 teaspoon Italian herbs dry
½ teaspoon black pepper
1 – 19 fl. oz. can black beans drained but not rinsed
1 teaspoon soy sauce
INSTRUCTIONS
Using a food processor or a box grater, pulse or shred the carrot, celery, onion and garlic.
Add the salt and stir together well, mashing the mixture so the salt can draw out liquid from the vegetables.
Set aside.
In a large bowl combine oats, whole wheat flour, Italian herbs and black pepper. Mix until well combined.
Add beans, vegetable mixture and soy sauce. Mash the beans with a fork before mixing everything together. Do not mash the beans too much. The mixture will be stiff, so feel free to add a spoonful or 2 of water. Do not add too much though or the burgers will be mushy.
Cover mixture and refrigerate for 4 hours or overnight. If you are in a hurry, at least 1 hour is necessary.
When you are ready to cook the burgers, shape the mixture into 6 patties.
Heat 1/4 inch oil in a skillet on medium high and sear the burgers on each side for 45 seconds to 1 minute. [Editor: better to use bit of aquafaba (garbanzo beans juice), or water, or veg stock in place of oil. Or bake in oven on parchment paper. Planta Burger says bake at 450 deg, but that may too high, you decide. Try 400 degrees for 20 minutes, then flip & bake another 15 minutes.]
When both sides are golden brown, reduce the heat to the lowest temperature and cover with a lid.
Cook low and slow for 15 minutes on each side, checking frequently to prevent burning.
By the end of cooking, the burgers should be slightly darker than when they were seared and cooked thoroughly.
Serve on buns with your favorite condiments.
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Planta Burger recommends grated beet for color & these seasonings:
1/4 cup nutritional yeast
1 Tbsp Arrowroot starch
1/4 cup chopped fresh Parsley
1/2 tsp dried Rosemary
1 tsp Salt
1/2 tsp pepper
1/4 tsp Cayenne or chili pepper flakes
ALL PURPOSE SEASONING
2 Tbsp Italian seasoning
2 Tbsp Himalayan salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp dried mustard
1/2 tsp black pepper