Jeb's No Bull Burger
- Level: Intermediate
- Yield: 8 servings
- Total: 1 hr 15 min
- Active: 1 hr
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
Vegan Mayo:
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
Sriracha Aioli:
1/4 cup sriracha
4 teaspoons gluten-free yellow mustard
Directions
Special equipment:
a kitchen scale- 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.
Sriracha Aioli:
- 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.
Cook’s Note
When chopping the veggies for the burgers, the smaller the veggie pieces, the easier the patties will stick together. The patties can be frozen for up to 6 months in an airtight bag or container. Thawing is recommended before cooking. Making the mayo ahead of time and refrigerating will result in a thicker texture. Since the mayo is made with coconut milk, as it begins to warm up outside of the refrigerator, the oil and milk will begin to separate. It can easily be whipped back up after being refrigerated or shaken until well combined.