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Bean-Free Vegan Burger: BISTRO BURGERS

Many veggie burgers are bean-based, but sometimes we don’t have beans on hand or are simply not able to consume them for a dietary reason. These grain-based burgers are bean-free but lack nothing in flavor or texture. They’re stellar!
Course burgers, Main Course
Keyword pumpkin seeds
Servings 4 -5 people

Ingredients

  • 1 cup chopped red bell pepper
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 medium-large clove garlic
  • 3 - 4 tbsp nutritional yeast (see note)
  • 3-4 tbsp dried onion flakes
  • 2 tablespoons mild miso
  • 1 tablespoon tahini
  • 11/2 teaspoons Dijon mustard
  • 11/2 teaspoons red wine vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon cumin seed and/or dill seed
  • Couple pinches sea salt
  • Freshly ground black pepper to taste
  • 1 cup pumpkin seeds
  • 1/4 cup crushed pumpkin seeds for coating, optional
  • 1 cup frozen corn kernels
  • 2 cups cooked sticky or short-grain brown rice
  • 1/2 cup rolled oats see note

Instructions

  • In the bowl of a large food processor, combine the bell pepper, sun-dried tomatoes, garlic, nutritional yeast, and onion flakes. Process for a minute to break up and begin to mince. Add the miso, tahini, mustard, vinegar, smoked paprika, rosemary, cumin/dill seed, salt, black pepper, and pumpkin seeds. Process again for a minute until the seeds are crumbly and becoming a bit sticky. Add the corn kernels, process briefly, and then add the rice and oats. Pulse until the mixture holds together, using a spatula to scrape down the processor bowl as needed. Remove the food processor blade. Take scoops of the mixture (roughly 1/2 cup) and shape by hand into about 10 patties.
  • Preheat a nonstick skillet over medium-high heat. If desired, spread the crushed 1/4 cup pumpkin seeds on a plate. Dredge the patties in the crushed pumpkin seeds and turn to lightly coat both sides. Working in batches, cook the patties for 5–7 minutes on the first side, then flip to cook the other side for 4–6 minutes, until golden brown on both sides.

Notes

Nutritional Yeast Note: There isn’t really a substitute for nooch. If you aren’t able
to use it, you can omit it or enhance the flavor of the burgers with another 1 tablespoon onion flakes or sun-dried tomatoes.
Rice Note: If you use a sticky rice, the patties will hold together a little better than if you use a long-grain rice—but either variety can be used.
Oat Note: Oats help absorb moisture in the burgers and help them hold. Instead of oats, you can substitute another 1/2–¾ cup rice or 1/2 cup wholegrain
breadcrumbs.
Cooking Note: If you want to bake these in the oven, preheat the oven to 400°F. Place the patties on a rimmed baking sheet lined with parchment paper. Bake for about 20 minutes, turning the patties after about 10 minutes.