From “Rogue Chef” Bob Fabia, made famous at Cat 50k ultra.

After reviewing various recipes on veggie burgers, I narrowed my focus or attention to the Chipolte Black Bean Veggie Burger. Here is the resulting recipe for that dish:

Roughly 12 patties from:

• 1 cup black beans - soak ‘em overnight or buy a can of ‘em
• Place the black beans and a handful of black lentils and kidney beans in a crock pot or slow cooker and add 1 dried chipotle pepper (I like adding Guajillo, Pasilla and Ancho dried peppers as well).
• Add herbs (Thyme, Rosemary, Marjoram, Basil & Oregano) and spices (salt, black pepper, cumin)
• After slow cooking for several hours - overnight? - take a 1/3 of the beans and lentils and puree them.

Meanwhile, take a small sweet potato and zap it in the microwave for 4 minutes. Coat it with olive oil and roast in the oven. Peel and smash and add to your bean mixture.

• Take 2 cups of brown rice. Cook it in veggie or chicken stock. Dump into bean mix.
• Add 1/4 cup of dark molasses and 2 tablespoon of honey
• Now add 1/4 of your favorite BBQ sauce
• take 12-14 oz of tofu or a soy protein product, like Gimme Lean, and brown with some butter.
• For binding, add some finely chopped mushroom and chia gelatin
• Drop of tamari

Mix and incorporate everything together.

• Grab a handful and roll into a nice ball.
• Roll the outside so that it is coated in Japanese Panko bread crumbs.
• Place on a cookie sheet and flatten a bit in the middle. (I like putting mine in a whoopee pan - something more shallow than a muffin pan.)
• Now bush the tops with a browning mixture made from anchovy paste, honey and olive oil.

Bake in the oven at 375 F for 25 minutes.

Let cool and wrap each one in double plastic to store in the refrigerator for the next several days - or place in freezer to keep for about a month.

After cooling or bringing a pattie back up to surface room temperature, brush with olive oil and pan fry or on a grill, cook each side to brown (about a minute or two on each side).

Serve with your favorite bbq sauce on a toasted bun with pickles, etc., just like you would a real hamburger.

Baking tins should be sprayed with oil, of course.

Let the patties cool down before removing them from the tins.

If a patty gets smashed or loses a bit, re-form it.

Patties are cooked when taking them out of the oven but what makes them tastes great is the coating with the browning mixture and doing a finish grilling or pan fry.

Consider using okra instead of chia to produce gel binder for a little southern touch.

Toss in some garlic paste, too. The type of barbecue sauce that she incorporates will greatly dictate the flavoring aspect of the burger as well.

Oh, as served with grilled onions of course!