I-Can't-Believe-It's-Not-Cow Veggie Burger

Name: I-Can't-Believe-It's-Not-Cow Veggie Burger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 burguers, 2-4 serving(s)
Ingredients: 1 (15 ounce) can vegetarian chili; 1 cup sliced mushrooms; 1 tablespoon wheat flour; 1/4 cup oats; 1/2 cup breadcrumbs; 1 teaspoon cornstarch; 1/4 cup onion, chopped; 1 green onion, chopped; 2 minced garlic cloves; 1/4 teaspoon cumin powder; 1/4 teaspoon ground black pepper; 4 tablespoons olive oil; salt; 1/4 cup sliced onion; serrano pepper, sliced lengthwise, seeded no membranes (as many as you want); 4 buns; lettuce, sliced tomatoes (as much as you want); non-dairy mayonnaise, ketchup, mustard (have fun with that)

Submitted by ninijana

"I've tried so many recipes for veggie burgers and most of them either tasted like cardboard or ended up like crumbs on a bun. This is an AWESOME recipe that came out from figuring out what to do with one can of vegetarian chili and two people, even if you are not vegan/vegetarian you will not miss meat at all. The patties will heavenly hold together. IT IS SOOOOOOOOOOO GOOD, I promise."

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Ready In:: 40mins
Ingredients:: 18
Yields:: 4 burguers
Serves:: 2-4

ingredients

1 (15 ounce) can vegetarian chili
1 cup sliced mushrooms
1 tablespoon wheat flour
¹⁄₄ cup oats
¹⁄₂ cup breadcrumbs
1 teaspoon cornstarch
¹⁄₄ cup onion, chopped
1 green onion, chopped
2 minced garlic cloves
¹⁄₄ teaspoon cumin powder
¹⁄₄ teaspoon ground black pepper
4 tablespoons olive oil
salt
optional
¹⁄₄ cup sliced onion
serrano pepper, sliced lengthwise, seeded no membranes (as many as you want)
4 buns
lettuce, sliced tomatoes (as much as you want)
non-dairy mayonnaise, ketchup, mustard (have fun with that)

directions

Drain the chili using a colander. Drain as much of the liquid as you can. Preheat oven at 400 F / 200°C
In a medium pan, heat one tbsp of olive oil, add the chopped onion and cook for about 3 min; add the minced garlic and the scallion, cook for 2 more minutes and then add the cumin powder, black pepper and salt to taste (2 pinches aprox). Mix well. Reduce heat to medium and add the mushrooms on top of the seasoned mixture, do not stir for the first 2 minutes (if you stir the mushrooms too much, they'll release their water and the mixture will be soggy), then stir once and enough to get everything together, use a spatula or your sauté skills to do this. Let heat up for about 3-4 min until the mushrooms start to look cooked but not super soft. Set aside.
On a big bowl smash the drained chili with a fork or use a food processor for this; the beans should form a sticky paste. Add the flour, the toasted oats (toast them on a pan, stir constantly until they start getting golden brown) the corn starch and the breadcrumbs, mix well to get a firm dough. Add the mushrooms and mix again to obtain a slightly sticky but still firm dough, just enough so that you can roll a ball with your hands, it might leave a little dough in your fingers. If its TOO sticky add more breadcrumbs, if its too dry add one tablespoon of the chili liquid (water in case you tossed liquid).
Taste your dough and add more salt if desired, most caned food have a lot of salt already, so be careful and always try it first! I recommend choosing low sodium for a happier life :).
Divide your dough in 4 and form patties, aprox 1/2 inch - 1.2 cm. thick. Brush a baking tray with some of the olive oil and place the patties, brush them with olive oil too. Bake for 23-25 minutes until they look dark brown and are a little crispy on the outside.
-While oven waiting- This is a great idea to add more flavor to your burgers: sauté the sliced onions in a small pan with one tbsp of olive oil and the serrano or jalapeño peppers (you can omit the peppers if you're not a big fan).
Serve on a hot bun with your favorite dressings and vegetables, don't forget the stir fry onions!
PROVECHO :).