Any man who sets out on the road to less meat consumption soon finds himself at a crossroads. Picture it: You’re at a crowded restaurant with some other dudes. They order first: big, juicy burgers with all the fixins’. Then the waiter moves on to you and you know exactly what he’s thinking, “Of course you’re getting the burger like your bros, right?”
Everyone loves a big, juicy burger. There’s no denying that. But there are certain facts about eating burgers that, once known, make that big hunk of beef hard to stomach. There’s the huge amounts of energy and water consumption, the water pollution, the links to cancer and heart disease, the animal cruelty, the deforestation, and on and on. Oh, and almost forgot the feces. Ignorance is bliss, eh? But it’s still ignorance…
So what do you do? You scroll down the menu and BAM! – you can get the best of both worlds: the veggie burger.
Not so fast, champ.
While this logic (I want a burger >> But, I don’t want meat >> so I’ll get a veggie burger) is great in theory, a quality veggie burger is hard to come by. You are probably familiar with some version of a sad meat-replacement patty- reminiscent of a hockey puck and made of unidentifiable ingredients. Veg burgers at most restaurants are there to keep vegetarians from starving, not to keep them happy.
This is really quite a shame given how easy it is to make a legit veggie burger. This is my basic, go-to burger recipe. Dress it up or keep it simple – it’s great either way.
- 2 cups pinto beans, cooked and drained (or 2 cups canned beans, drained and rinsed)
- ½ medium yellow onion, chopped
- ½ cup quick oats
- ¼ block firm tofu
- 1 tablespoon chili powder
- 1 tablespoon soy sauce
- ½ tablespoon cumin
- salt to taste
- ½ cup raw cashews
- ½ cup water
- Juice of 1 lemon
- 2 cloves garlic, peeled
- 1 tablespoon Dijon mustard
- 1 cup fresh parsley leaves or cilantro leaves, or a combination of both
- ½ teaspoon salt
- Preheat oven to 400 F
- Combine all ingredients in a food processor
- Pulse until mixture forms a slightly chunky dough
- Form mixture into 6 patties by hand and place each patty on an oiled cookie sheet
- Bake in oven for 20 minutes, flipping patties after 10 minutes
- Combine all ingredients in a blender. Blend until smooth and creamy. Slather onto your burger or serve on the side as a dipping sauce.
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