Looking for a hearty, wholesome twist on a classic? Our Flahavans Irish Veggie Burger combines the goodness of oats with quinoa, beans, and mushrooms for a rich, satisfying bite. Topped with creamy Irish cheese and a smoky whiskey BBQ sauce, this burger is the ultimate plant-based indulgence—packed with flavor and proudly Irish! Ingredients: 1/2 cup Flahavan’s Irish Rolled Oats 3/4 cup water 1/4 cup fresh red beetroot 1/4 tsp salt 1tbsp low sodium soy sauce 1 cup textured soy protein 1tsp fresh, minced garlic 1/2 cup fresh, minced onion 2/3 cup minced cremini mushrooms 6tbsp olive oil 3tbsp chopped red kidney beans 2 eggs 1/4 cup of cooked quinoa 1 cup of breadcrumbs (made without bread crusts) 1bsp of oat flour Toppings: 8 Brioche buns 1 cup whiskey BBQ sauce or Tomato Ketchup 4 cups arugula 1 cup Cheddar cheese 2 Whole slices of yellow onion Method: In a saucepan over medium heat, bring water to a boil. Add minced beets, salt, soy sauce and textured vegetable protein. Cover the pan and let the mixture stand for 10 minutes. Cool completely and set aside. In a medium skillet, heat olive oil and onions, garlic and mushrooms. Lightly sautee until onions are lightly golden in color, then remove from the heat and cool mixture completely. In a medium bowl, combine the cooled vegetable protein mixture, sauteed vegetable mixture, oats, kidney beans, quinoa, egg, panko and oat flour and mix until evenly combined. Portion the mixture into 8 burger patties. On a flat top griddle or large skillet coated with oil, sear each side. Cook the patty until golden brown with an internal temperature of at least 165°F. These patties can be cooked immediately or frozen and used later. Add some blue cheese, BBQ sauce and arugula and serve between two brioche buns. Source: Flahavan's
