Irish Veggie Burger
Serves 8|Takes 40 minutes
1/2 cup Flahavan’s Irish Rolled Oats
3/4 cup water
1/4 cup fresh red beet
1/4 tsp salt
1tbsp low sodium soy sauce
1 cup textured soy protein
1tsp fresh, minced garlic
1/2 cup fresh, minced onion
2/3 cup minced cremini mushrooms
6tbsp olive oil
3tbsp chopped red kidney beans
1/4 cup of cooked quinoa
1 cup of breadcrumbs (made without bread crusts)
1bsp of oat flour
8 Brioche buns
1 cup whiskey BBQ sauce
4 cups arugula
1 cup Cashel blue cheese
2 Whole slices of yellow onion
In a saucepan over medium heat, bring water to a boil.
Add minced beets, salt, soy sauce and textured vegetable protein. Cover the pan and let the mixture stand for 10 minutes. Cool completely and set aside.
In a medium skillet, heat olive oil and onions, garlic and mushrooms. Lightly sautee until onions are lightly golden in color, then remove from the heat and cool mixture completely.
In a medium bowl, combine the cooled vegetable protein mixture, sauteed vegetable mixture, oats, kidney beans, quinoa, egg, panko and oat flour and mix until evenly combined.
Portion the mixture into 8 burger patties. On a flat top griddle or large skillet coated with oil, sear each side.
Cook the patty until golden brown with an internal temperature of at least 165°F.
These patties can be cooked immediately or frozen and used later.
Add some blue cheese, BBQ sauce and arugula and serve between two brioche buns.