- 1 tbsp oil
- 6 shallots, minced
- 1 tbsp maple syrup
- 3 tbsp white wine
- 1 tbsp balsamic vinegar
- 1/8 tsp salt
- black pepper, to taste
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 cup cooked brown rice
- 1/2 cup rolled oats
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp yellow mustard
- 1/2 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp oregano
- 2 tsp maple syrup
- 1/4 tsp sriracha
- 1/4 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- salt, pepper
- 3 burger buns
- 3 thick slices (about 2/3 inch thick) of vegan foie gras
- 1/4 cup coconut bacon
- 1 red onion
- lettuce, or other greens
- Heat the oil in a small saucepan over medium heat. Add shallots and cook until they turn translucent. Add the maple syrup, white wine, balsamic vinegar, salt and black pepper. Cook for 5 minutes, stirring regularly until the alcohol has evaporated.
- Cover, reduce heat to low and cook for 15-20 minutes, or until the shallots are soft and caramelized. Remove from heat and set aside.
- Place the drained beans in the bowl of a food processor. Add cooked rice, rolled oats, soy sauce, tomato paste, yellow mustard, spices/herbs, maple syrup, sriracha, paprika and fresh parsley.
- Process for a few seconds until it looks roughly chopped. Taste and adjust seasonings if needed and pulse for another 2-3 seconds. The mixture should be thick, hold together well and be very slightly sticky. If it’s too sticky, add more rolled oats. If it’s too dry, add more beans, or a little bit of water.
- Form the mixture into 3 patties, place on a plate lined with parchment paper and chill in the refrigerator for at least 1 hour.
- Heat a tablespoon of oil in a non-stick skillet. Once hot, add the bean burgers and cook for 4-5 minutes, or until it the bottom starts to brown. Flip and cook the other side for another 3-4 minutes.
- In the meantime, toast the burger buns in a toaster. Spread 1-2 tablespoons of caramelized shallots on the bottom bun, then top with the bean burger.
- Heat a skillet over medium-high heat, once hot sear the foie gras slices for 20-30 seconds. The bottoms will become crispy and brown. Season with salt and pepper and carefully transfer on top of the bean burgers. The foie gras will be very soft and melty, if you can’t transfer the whole slices, just spread it on top of the burgers with a spoon.
- Top with one tablespoon of coconut bacon, red onion slices, and lettuce. Serve immediately with fries and ketchup on the side. Burgers are best served fresh, so I don’t recommend making them ahead of time and reheating.
No nutritional information for this recipe, it’s too good to count. More seriously, it’s difficult to calculate, depending on the burger bread brand, the amount of “foie gras” used, etc it can vary a lot.