This just may be the only vegetarian meal that gets a standing ovation at our house. I've been tinkering around with this recipe since last summer and I may just have it right now. They are delicious, without the meat hangover afterwards. I promise you won't miss the beef. Promise.
makes 8 large patties
2 cups cooked brown rice (couscous or quinoa also work)
1 cup rolled oats
In a food processor, blend until smooth:
2 15 oz. cans beans (I use a combo of black with lentil or soy)
1/2 onion, chopped
2-3 cloves garlic
1 egg yolk, optional but it helps it hold together
2 Tbl. worcestershire sauce
2 Tbl. steak seasoning
1/4 cup BBQ sauce or 1/4 cup ketchup mixed with 2 Tbl. vinegar
Preheat oven to 350*. In a large bowl, combine bean puree with the rice and oats. Divide mixture into 8 portions and with hands, form patties and lay on parchment lined baking sheets. Brush patties with BBQ or ketchup sauce. Bake for 35-45 minutes until somewhat firm to the touch and caramelized on top. Serve on whole wheat buns with your favorite fixings.
One of the great things about this recipe, is its versatility. Use the above recipe as a base and go wild. I've added roasted red peppers, caramelized mushrooms, sun dried tomatoes, fresh herbs, blue cheese, and green chilies to the beans and it's always perfect. I've also changed up the seasoning (added cumin, for example) and then served the patties with a cucumber yogurt sauce on pita bread. Enjoy!