Haymarket Brewery in Chicago has one of my favorite veggie burgers in Chicago. Every time I go there I get the Vegan burger with a fried duck egg. I love the combination of beets and beans with oats. I add a fried duck egg for perfect amount of fat and moisture with a yummy runny yolk. It’s a little slice of heaven.
The other day I was craving a Haymarket Vegan burger so I decided to try recreate their recipe. Defiantly not the same, but defiantly delicious. I really liked the beet flavor that came though in my version. It paired well with the fried chicken eggs I topped it with.
makes 6 servings:
1 black beans (drained)
2 cups oats
1/2 cup onion (diced)
1/2 cup carrot (diced)
1 tbs parsley
1 clove garlic
4 small beets
Preheat oven at 375 degrees.
In a food processor, add beets, garlic, parley, carrots, onion, eggs and black beans and chop for a few seconds. You want the mixture to still have a bit of texture. In a bowl mix the beet and bean mixture with oats. (if you like your burgers a bit more firm use 3/4 oat flour and 1 cup oats). Form mixture into patties. On a greased cookie sheet or cookie sheet lined with parchment paper, bake burgers for 30 minutes. Remove from oven and let rest for 5 minutes. In frying pan, heat 1 tsp of olive oil. Cook burger in pan for 2-3 minutes on each side.
If you want to freeze the burgers for future use, eliminate the trying step.
Serve on your favorite bun with your favorite burger toppings.