Real Roman Burgers

 
1 cup onion, finely diced
1 T. olive oil
1/2 cup carrot, finely diced
1/2 cup red pepper, finely diced
1/2 cup zucchini, finely diced
2 T. garlic, minced
1 1/2 t. dried basil
1 t. dried oregano
1/4 t. rubbed sage
2 - 15 oz. cans Roman beans, drained, and rinsed
3 T. tamari, soy sauce, or Bragg Liquid Aminos
3 T. ketchup
2 T. Dijon mustard
1/2 t. salt
1/4 t. freshly ground black pepper
1 1/2 cups rolled oats (not instant)
olive oil, for oiling skillet
8 Sesame Seed Buns or whole grain buns, split
lettuce, onion and tomato slices, or other toppings of choice
condiments of choice
 

In a non-stick skillet, saute the onion in the olive oil for 1 minute over medium heat. Add the carrot, red pepper, and zucchini, and saute an additional 3 minutes. Add the garlic, basil, oregano, and sage, and saute an additional 2-3 minutes or until the vegetables are lightly browned. Remove the skillet from the heat and set aside. In a large bowl, place the Roman beans, and using a potato masher or spoon, roughly mash the beans. Add the tamari, ketchup, mustard, salt, and pepper, and stir well to combine. Add the sauteed vegetables, fold them into the bean mixture, then add the oats, and stir thoroughly to combine. Wipe out the non-stick skillet with a clean, lint-free towel, and reuse for cooking the burgers.

Line a large cookie sheet with parchment paper. Using a plastic 1/2-cup measuring cup, portion out 8 burgers on to the parchment paper, and press the burgers with a burger press or your hands to flatten them slightly. Chill the burgers for 30 minutes. Using a little olive oil, lightly oil (or spray with a light mist of oil) the non-stick skillet. In batches, cook the burgers until well browned on each side, about 3-5 minutes per side. Add more oil to the pan, if needed, to prevent the burgers from sticking. Serve on buns with your choice of toppings and condiments.

*Note: you can make these burgers in larger batches, pre-cook them, and freeze them for later use. Then simply reheat them in the oven or in a nonstick skillet until heated through.

Yield: 8 burgers

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett