It's Possible Burgers

This recipe is from our July 4th BBQ class in June of 2021. It is my take on the “Impossible Burger”. It is delicious, nutrient dense and best of all made from whole foods that you probably have at home! Don’t get intimidated by the long ingredient list. They come together very quickly and freeze wonderfully so you can enjoy them any time!

Ingredients:

1 cup rolled oats, uncooked

1 cup cooked and cooled quinoa

½ cup walnut pieces

1 small beet, finely grated (about 5 oz. total)

½ yellow onion, rough chopped

1 small portabella mushroom, rough chopped (or 3 baby bellas)

1 can (BPA free) pinto beans, rinsed and dried in the oven

2 Tbsp. tahini or almond butter

½ cup chopped fresh basil

2 large cloves garlic

1 Tbsp. whole grain Dijon mustard

1 Tbsp. white miso paste

1 Tbsp ground flaxseeds

1Tbsp nutritional yeast

1 tsp onion powder

1 tsp kosher salt

½ tsp garlic powder

½ tsp paprika

½ tsp black pepper

Avocado oil spray

 Directions:

1. Preheat oven to 375. While oven is preheating, dry beans on a ¼ sheet pan in the oven.

2. Grate the beet using the small grater on your food processor. Remove to large bowl.

3. Pulse the oats, walnuts, garlic, onion, and mushroom 4-5 pulses. Add the beans, tahini, flaxseeds, and basil and pulse another 2-3 pulses. Add the remaining ingredients including the grated beets and pulse to mix well.

4. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 Tbsp at a time.

5. Using your hands, shape into 6 to 8- 3/4” (a generous 1/2 cup each) patties and place gently on a parchment paper lined sheet pan. Refrigerate tray for about 30 minutes.

6. Spray both top and bottom of patties with avocado oil spray. Bake until hot and lightly browned, turning once, about 30 minutes. Allow to cool a few minutes before serving

   *These freeze very well and can be cooked directly from frozen either in the oven or grill.