Description
This is my copycat version of the Northstar Cafe veggie burger, which is my favorite veggie burger ever! This one is pretty darn close to the original, and it’s perfect for when I’m craving my hometown favorite!
Ingredients
Units
Scale
- 1/2 cup brown rice (uncooked)
- 1 tablespoon olive oil (plus more for cooking burgers)
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 cup rolled oats
- 1/4 cup dried prunes
- 1 (15oz) can of beets, drained
- 2 (15oz) cans black beans, drained and rinsed
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 egg
Instructions
- Cook the brown rice in a rice cooker or on the stovetop according to package directions.
- In a large skillet, 1 tablespoon of avocado oil and cook the onions over medium heat for 8-10 minutes. Allow the edges of the onion to brown.
- Add the garlic and apple cider vinegar to the onion and continue to cook for 2 minutes.
- In a food processor, blend the oats until they’re ground int a fine flour.
- Transfer the oats to a large bowl. (There’s no need to clean the food processor bowl between steps.)
- Add the prunes to the now empty food processor and blend until chopped.
- Add the beets and 1 can of black beans to the food processor with the prunes and blend until just slightly chunky. Make sure there are no large pieces of beet.
- Transfer the mixture to the bowl with the oats. Add the second can of beans, cumin, smoked paprika, dried thyme, salt, and egg.
- Refrigerate for at least 2 hours or overnight. (This gives the oats time to absorb some of the moisture so the burgers hold together.)
- When ready to cook, shape the burgers into large patties. I divided this into 6 large burgers but you could make 8 smaller burgers.
- Add enough oil to coat the bottom of a large skillet, then cook 5–6 minutes per side, until golden brown.