Yesterday was my little brother’s birthday (Happy Birthday Fred). Following my family’s long standing tradition, he got to choose where we ate for his birthday celebration. Unsurprisingly, he chose Red Robin, his favorite place to get a huge burger. While I’m normally satisfied with a veggie burger no matter where we are, Red Robin’s bottomless fries were not enough to make up for their pitiful veggie option. The patty was falling apart, mushy, and had little to no flavor. After three years of being a vegetarian, I can proudly say that the only thing I have ever missed from the meat world is a really tasty burger. Black bean burgers are popular, yet they taste nothing like a real burger. They are a great meal on their own but they would never cut it as a burger for me. So over the years I have been on the hunt for the best recipe, restaurant, or grocery store burger that would satisfy my craving. I am happy to say that I have come close.
This recipe is another “everything but the kitchen sink” style recipe. My ingredients are the best combination I have found so far, but if you don’t like one of the ingredients, substitute it for one that you do. The real key is making sure there is a balance between wet and dry ingredients in order to keep that burger consistency. This recipe will make 4-5 large burgers (because I always want leftovers) so be prepared to make a few patties.
Nutritional, Efficient & Simplistic
The College Chew is a blog all about maximizing your college culinary experience. Enjoy and chew on.