I’ve been holding onto this Smoky Coconut Bean Burger recipe for over a month now!! I’m about to go out of my damn mind if I don’t share it!
Thank you for allowing me to release the crazy.
There are several variations, but we’ll talk about those in a little bit.
It’s been about a year since I’ve had this coconut-y burger by Field Roast from the Huckleberry Market up in Spokane. When I made my version I was absolutely thinking about that burger. I wanted to embody the rich smoky savory flavor more than the texture and I think I’ve done it!
The spices and seasonings come from smoked paprika, liquid smoke, basil, oregano, fresh cilantro, nutritional yeast, and tamari.
The binding agents are chia flour mixed with water and quick cooking oats.
I baked the burger, but you can also cook it in a pan. I prefer the oven, but more about that later.
It’s delicious on a ciabatta roll with fresh tomato, lettuce, red onion, and Chao Tomato Cayenne cheese slices from Field Roast. Of course a little Vegenaise, mustard, and ketchup are great too!
I begin by sautéing the celery, onion, garlic, carrot, and a 1/2 cup of the chickpeas for 5-7 minutes until the onions are translucent. I water sauté using about 3 tablespoons total, but you can use oil too.
While that’s going I add the remaining chickpeas, rice vinegar, tamari, nutritional yeast, oregano, basil, smoked paprika, black pepper, and liquid smoke to the food processor. Process it until you’ve got hummus.
Yes. This would make great hummus.
By now the sauté is done and it goes into a large bowl with the ‘hummus’, oats, chia mixture, cilantro, and coconut pulp. You can also mix the spices at this point-they don’t have to go in the food processor.
Either way it all gets mixed up.
Form into patties. For 8-9 patties the size is about 108 grams, a little bit less than 1/2 cup.
Bake on a lined cookie sheet for 30 minutes total, flipping half way through.
Smoky Coconut Bean Burgers
- 3 garlic cloves, minced (10g)
- 1 stalk celery, minced (44g)
- 1 carrot, minced (80g)
- 1/2 medium red/yellow onion, minced (103g)
- 1/2 cup chickpeas (80g)
- 2-3 tablespoons water
- 2 1/2 cups chickpeas (400g)
- 1 tablespoon rice wine vinegar or acv
- 2-3 tablespoons tamari
- 3 tablespoons nutritional yeast
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 3/4 cup quick cooking oats (78g)
- 2 teaspoons chia flour + 3 tablespoons water
- 1/4 cup chopped cilantro
- 1/2 cup coconut pulp (40g) or 1/2 cup shredded coconut
- Preheat oven to 375F. Line cookie sheet with parchment paper or oven-safe liner.
- Preheat non-stick pan on medium heat and add in diced onion, carrot, celery, minced garlic, and 1/2 cup chickpeas + 2 tablespoons of water. Mash some of the chickpeas and sauté for 5-7 minutes adding additional tablespoon(s) of water if they start sticking to the pan. Transfer to large mixing bowl when they are cooked.
- In a small bowl whisk the chia flour and 3 tablespoons of water. In about a minute it will be all goopy and gelatinous. Perfect.
- While the chia is goop-ifying and the other stuff is sautéing put the other 2 1/2 cups of chickpeas, rice wine vinegar, tamari, nutritional yeast, oregano, basil, smoked paprika, black pepper, and liquid smoke into your food processor fitted with an s-blade and process until a hummus-like consistency.
- Empty the 'hummus' into the large bowl with sautéd veggies and add in coconut pulp, cilantro, quick-cooking oats, and goopy chia.
- Mix well.
- Form into patties and place on cookie sheet. Bake for 30 minutes total, flipping at the 15 minute mark.
- When done allow to cool - they will feel a little delicate while warm, but firm up when just a few minutes cool. Keep in fridge or freeze for quick meal prep. They keep 7-9 days in the fridge.
Additional Nutritional Information // Fiber: 7g • Protein: 9g • Carbs: 25g • Sugar: 4g • Vitamin A: 34% • Calcium: 5% • Iron: 14% • Vitamin C: 4% • B1: 116% • B12: 22% • B2: 98% • B3: 50% • B6: 88% • Folate: 36% • K: 19% • Magnesium: 14% • Zinc: 12% • Selenium: 10%
Variations & Thoughts
- I’m pretty sure if you use gluten-free tamari and oats – the burgers are gluten free. Let us know in the comments if that is correct.
- You can dip the burgers in shredded coconut, about 1 cup total prior to baking or not – they’re quite good either way!
- Cilantro isn’t necessary, but I love the way it looks and tastes.
- I’ve made a version minus oats +plus+ 1/2 cup coconut milk rice, 1/2 cup bread crumbs, 1/3 cup coconut milk and 1/4 cup regular shredded coconut; tbh it’s great, but I wanted to keep it basic for the easiness factor.
- If you want to pan sauté, cook in a pre-heated non-stick pan on heat that’s a little bit under medium. Cook 5-6 minutes a side, covered, until both sides are browned but not burnt.
- If you don’t have quick cooking oats, pulse old-fashioned rolled oats in a blender cup or food processor \\ just enough to break up a few of the pieces
- Coconut pulp is perfect in this, but you can easily use shredded coconut in a pinch
- I used the Borner mandoline to dice my carrots, onion, and celery. You could also pulse them in the food processor prior to making the ‘hummus’ portion. Huge time saver imho.
- Chia flour is awesome sauce! but I bet ground flax would work as well. Let us know.
- To form the burgers I made balls one time and used that crazy little Metric Wonder Cup [example of use] measuring cup (at the 1/2 cup mark) and then flattened them with my hand/spatula or the bottom of the measurer
- Serve on a portobello mushroom to keep it veg focused
I love how not all the coconut browns. It’s so so very good!
The veg-focused serving method. Raw portobello, washed and destemmed.
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! Enjoy 😍 xx