Chicago Diner Burger
Sink your teeth into the Chicago Diner Burger, a plant-based delight bursting with bold flavors and wholesome ingredients. This vegan burger combines hearty black beans, rolled oats, and toasted walnuts for a satisfying, protein-packed patty that's perfectly seasoned with smoky paprika, zesty cumin, and a touch of soy sauce. A flax "egg" holds it all together, while a quick chill in the fridge ensures the patties stay firm and golden when cooked. Piled high with fresh lettuce, juicy tomato slices, tangy pickles, and creamy vegan mayo on a toasted bun, this burger is a mouthwatering centerpiece for any meal. Ready in just 35 minutes, it's a must-try for vegan comfort food fans and burger enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups Black beans (cooked and drained)
- 1 cup Rolled oats
- 0.5 cup Walnuts (toasted and finely chopped)
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 Burger buns (vegan)
- 4 Lettuce leaves
- 8 Tomato slices
- 8 Red onion rings
- 12 Pickle slices
- 4 tablespoons Vegan mayonnaise
- 4 tablespoons Ketchup
Instructions
In a small bowl, combine ground flaxseed and water. Stir well and let sit for 5 minutes to form a flax 'egg'.
In a large bowl, mash the cooked black beans with a fork or potato masher until mostly smooth but still a little chunky.
Place the rolled oats in a food processor and pulse until they form a coarse flour. Add the oat flour to the bowl with the black beans.
Add the toasted walnuts, diced onion, minced garlic, soy sauce, smoked paprika, ground cumin, salt, black pepper, and the prepared flax 'egg' to the bowl. Mix thoroughly until the ingredients are well combined.
Form the mixture into 4 equal-sized patties and place them on a plate or baking sheet lined with parchment paper. Refrigerate for 10-15 minutes to firm up.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once hot, add two patties and cook for 3-4 minutes on each side, or until golden brown and heated through. Repeat with the remaining patties, adding more oil as needed.
Toast the burger buns lightly in a dry skillet or toaster.
Assemble the burgers by spreading 1 tablespoon each of vegan mayonnaise and ketchup on the bottom half of each bun. Place a cooked patty on top, followed by a lettuce leaf, 2 tomato slices, 2 onion rings, and 3 pickle slices. Cover with the top half of the bun.
Serve immediately with your favorite side dishes like fries, a salad, or coleslaw. Enjoy!
Nutrition Facts
Calories |
2612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 5066 mg | 220% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 48.3 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3308 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
