Ultimate Veggie Burger with Deen Sauce

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Burger-Rama
TOTAL TIME: 13 hr 30 min
Prep: 50 min
Inactive Prep: 12 hr 10 min
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

BURGER AND BARREL VEGGIE BURGERS:
  • 3 pounds chickpeas
  • 9 cloves garlic
  • 2 whole stalks celery plus 1 cup chopped celery
  • 1 whole carrot plus 1 cup roughly sliced carrots
  • 1 whole onion plus 1 1/2 cups chopped onions
  • 2 tablespoons fresh parsley
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 eggs
DEEN SAUCE:
  • 2 tablespoons Thai hot sauce
  • 2 teaspoons low-fat mayonnaise
  • 1 teaspoon ketchup
  • 1 teaspoon sweet pickle relish
  • All-purpose flour, for dusting
  • Canola oil spray
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Directions

For the veggie burgers: Soak the chickpeas in water overnight, then drain well. Place into a large pot and cover with fresh cold water. Add 6 cloves garlic, the whole celery stalks, carrot and onion. Bring to a boil and stir every 5 minutes until soft. Drain and let cool to room temperature. Discard the celery, carrot and onion, but keep the garlic.

Blend the remaining garlic, chopped celery, carrots, onions, parsley and cooked chickpeas in a food processor, in batches, making sure NOT to blend until completely smooth. Add the flour, olive oil, salt, basil, chili flakes, cumin, garlic powder, onion powder, oregano and eggs and mix well. Form into 1/3-pound patties or roll into balls.

For the sauce: Whisk together the hot sauce, mayonnaise, ketchup and relish.

For cooking the burgers: Place a nonstick saute pan over medium heat and dust the burgers with a coating of flour. Spray the pan with canola oil spray and cook the burgers for 3 minutes per side. Place 1 slice of the cheese on each burger, cover the pan and cook until the cheese has begun to melt, 30 seconds longer.

Top each bread thin with a heaping spoonful of the sauce and build the burgers with veggie burger patties, tomato, lettuce and onions.

Notes

Cook Notes: The veggie burgers are best when the mixture is made 1 day ahead.

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Newest Ratings and Reviews

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  • on January 10, 2014

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    This was phenomenal! You MUST, MUST make the sauce to go with this burger as well. I served this on an "everything" bagel thin and it was a hit! Thumbs UP!!! Bobby ROCKS!!!

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  • on October 25, 2013

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    Smelled good and tasted good. But.... the show did not show eggs being pull in the mix, so I only put three eggs for it was so wet all ready. Well the three eggs made it a mess to deal with and after letting it stand over night it was just too wet! Even tried placing in the oven to dry them out, is was a no go. Is the recipe correct here on the Web?

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