I challenged myself to create a veggie burger that is delicious, doesn’t fall apart when cooked and is easy to make. I assemble these patties ahead of time and toss them in my air fryer when I get home.
PREP: 30 MIN.
COOK: 10 MIN.
MAKES: 4 SERVINGS
- 1 cup canned black beans, rinsed and drained
- 1 cup chopped walnuts
- 1 ½ tsp. ground cumin
- ½ tsp. ground fennel seed
- ¼ tsp. smoked paprika
- 1 Tbsp. oil from sun-dried tomatoes
- ¼ cup shredded carrot
- 1 large shallot, minced
- 2 Tbsp. oil-packed sun-dried tomatoes, chopped
- 1 garlic clove, minced
- ¼ cup old-fashioned oats
- 1 Tbsp. chia seeds
- 2 tsp. reduced-sodium soy sauce
- ½ tsp. garlic salt
- Cooking spray
- Optional: Barbecue sauce, toasted hamburger buns, sriracha mayo, lettuce, red onion and tomato
1. Preheat air fryer to 325°. Spread beans evenly on greased tray in air-fryer basket. Cook until beans start to split open, 3-5 minutes.
2. Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly.
3. Transfer carrot mixture to a food processor. Add the beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties.
4. Place patties on greased tray in air-fryer basket; spritz with cooking spray. Cook patties until browned, 6-8 minutes. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.
1 burger: 337 cal., 25g fat (3g sat. fat), 0 chol., 479mg sod., 22g carb. (2g sugars, 7g fiber), 9g pro.
