Vegan Burgers and Fries

I’ll give you a guess on the first thing I asked for while I was lying in my post-baby hospital bed DYING of starvation thanks to the communist-era rule that you can’t eat until after you have the baby. If you’ve met me, you know I put away some food, and y’all, the pain of starvation was nothing compared to the 18 hours of contractions and cesarean recovery. I don’t distinctly remember tasting it, but I’m pretty sure some mustard made its way on to the new baby hospital cap mid-inhalation. Whoops? That same burger and fries has been my go-to comfort meal ever since.

 

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There have been a few (okay, a ton) of attempts at vegan burgers, but this one was by far the best in terms of the easy/tasty scale. Some successes have taken way too long, with way too many steps and ingredients. In the true spirit of attempting minimalism in every area of my life, or maybe it was the hungry begging children, it definitely wasn’t for me. Now I’ve finally found the best recipe which requires nearly no effort, they’re incredibly tasty and DON’T fall apart. Crumbling patties was a serious problem in the world of vegan burgers, until now.

 

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And can we talk about those fries? Crispy, seasoned goodness and just a tad better for you being baked instead of fried in those nasty oils. You know I normally smother my fries in this delicious, thick garlic sauce but sometimes you gotta settle for store-bought condiments. Just shruggin’ it off.

 

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Vegan Burgers and Fries

Gather

For the burgers

  • 2 cans of organic black beans, drained and rinsed
  • 1/2 an organic pepper
  • 1 medium organic carrot
  • 2/3 cup of organic oats
  • 1/4 tsp. of each paprika, pink salt, oregano, and garlic powder
  • 1/8 tsp of cayenne pepper and cracked black pepper

For the baked fries

  • 3-4 medium sized organic potatoes
  • 1 tbsp avocado oil
  • 1/2 tsp of pink salt
  • 1/4 tsp of each garlic powder, oregano, and cracked black pepper

 

Steps

  1. Preheat your oven to 400ºF. Wash and cut your potatoes in to thick strips.
  2. Toss the potatoes in oil and seasonings and roast on a cookie sheet for 30 minutes, flipping once after 10 minutes.
  3. While the fries are baking, prepare your black bean burgers
  4. Pulse everything but the black beans in a food processor until well shredded, then add in about 3/4 of the beans and pulse more. You’ll want it to be like a chunky paste.
  5. Stir in the remaining black beans to add some texture. Form in to patties and set on another (greased) cookie sheet.
  6. Let your oven cool down to 325 and bake the burgers for about 40 minutes.
  7. Serve with desired toppings and enjoy!

 

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By far, one of the BEST combos for your summer days. I have 0 idea how these fare on the grill but if you’re adventurous enough to try it out let me know. In the mean time, I’ll be going all oven crazy and downing a few skinny margaritas while I wait. All about keeping it low effort so I have more time to devote to other (alcohol related) things.

 

 


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