Best ever veggie burgers with chipotle bourbon burger sauce
Packed full of oats, mushrooms and black beans, this is a burger you can feel good about eating. Pop into toasted buns or wrap in lettuce for a low carb option.
As I sit here in the sun writing this, I think back to this time last week when we were feasting on these amazing burgers on a similarly sunny day.
Two of our good friends recently had a baby. Before their the growth of their little family we had a tradition of Friday dinners. Since the introduction of their latest addition, this has turned into Sunday brunch - a little more manageable with the unpredictable sleeping patterns of an infant.
On this particular Sunday, I had whipped up a batch of these burger patties for the blog - I wasn't sure about how burgers would go down at 11am, but turns out these burgers are amazing at any time of the day.
This recipe is loosely based on one from the amazing Angela over at Oh She Glows. Her recipes have been an endless source of inspiration and education since I decided to switch to a more plant based diet.
I've tried too many veggies burger patties over the years. The problem with most is that, without the introduction of eggs, they tend to fall apart on the grill. This translates to a slightly soft (read: mushy) pattie, which doesnt have the same textural effect of a meat pattie. The introduction of oats and breadcrumbs into this recipe brings texture - no more falling apart patties. And the introduction of mushrooms results in a more 'meaty' flavoured patty.
While this patty won't taste like meat, it packs in flavour and texture to satisfy herbivores and omnivores alike.