Cocoa Oat Burger with Raspberry Vinaigrette
My most inventive recipe thus far, this cocoa oat burger embodies a lovely blend of sweet, savory, and spicy – between the raspberry vinaigrette, cocoa/zucchini/arugula, and cayenne. If you’re looking for something new and different to delight your palate that is also easy to make, I hope you will give this burger a try!
This recipe was, in part, inspired by a bad experience at Walmart.
When I entered the store in pursuit of a tripod for my blog, I was hit immediately with a giant display of sweets, and it made me angry.
It is no wonder we have an obesity epidemic in the United States, when our food system is broken and large corporations intentionally prey on consumers. Many consumers likely do not even realize the extent to which this is happening–but that display of sweets was not placed there by accident. The powers at play know that display will trigger you, as sugar is a highly addictive substance, likened to cocaine. Your sugar addiction is highly profitable.
The problematic layout of the standard American supermarket becomes even more obvious when you enter a store clearly laid out with the consumers’ health in mind. My local market, Lucky’s, is the most positive example of this that I have ever seen. Instead of walking in to an immediate trigger, you are taken through a lovely maze of produce. You must walk through the produce before you can see anything else.
Next is the bulk section, where you can stock up on any nut, seed, bean, legume, dried fruit, grain, or spice you could possibly want. From there, you enter the frozen section, where both healthy and unhealthy options exist, but where the plant-based options are placed at eye level.
Next is the refrigerated section. Again, the dairy and non dairy milk and butter are mixed together, but the vegan options are front and center, at eye level.
Finally, the consumer is taken through the plant based meat and cheese display before they are presented with the animal products.
At Lucky’s, a consumer still has the freedom to choose options that will negatively impact their health. But first, the consumer will need to reject the positive options that hit them in the face at every turn. Walmart and other conventional supermarkets work in the opposite way, against the consumer’s best interests.
Lucky’s is a prime example of a store laid out to benefit the consumer’s health. Many consumers browsing aimlessly will select the options that look appealing, and when the healthier foods are front and center, the consumer is much more likely to make a positive choice.
I was disappointed to learn that Lucky’s Market scaled back from 39 stores in 2019, to 6 in 2020. They have a model that is the best I have ever seen, and I would like to see it implemented nationwide.
You may be wondering how all of this connects to my inspiration for this recipe. Seeing that giant display of sweets at Walmart got me thinking about the Standard American Diet, and the unfortunate reality that many people’s day begins with a sugar overload (coffee and donut, anyone?).
I wanted to create a recipe that shows how sweets are meant to shine in the diet. Eating healthy does not mean eliminating sweets — it means being intentional with the consumption of them.
I decided to turn on its head the average American’s perception of the role of sweets in the diet. Sweets for dinner? Yes. Sweetness balanced with savory and spicy, in a way that makes you feel good? Yes. Chocolate, fruit, and a healthy dose of fiber? Yes, yes, yes.
Thus began my journey to create a veggie burger that is nutritious, versatile, and indulgent. I believe I have achieved that result with this recipe. And my pursuit to show just how indulgent plant based eating can be will only intensify.
Cocoa Oat Burger with Raspberry Vinaigrette
Equipment
- Food processor
- Large baking sheet
- Microwave safe bowl
- Medium bowl
Ingredients
For the patty
- 1/3 cup walnuts
- 1/4 cup dried figs
- 1 cup rolled oats cooked in microwave, with water (below)
- 1 cup water
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 1/4 or 1/8 tsp ground cayenne red pepper*
- 1/4 tsp salt sea or kosher
- 2/3 cup rolled oats dry
For the burger
- 4 pretzel buns
- 4 tsp extra virgin olive oil
- 1 large zucchini sliced into coins and seasoned with olive oil, salt, and pepper
- 1/2 to 1 tbsp extra virgin olive oil
- 1/4 to 1/2 tsp each of salt and black pepper
- 4 medium handfuls of arugula
For the vinaigrette
- 1/4 cup fresh or frozen raspberries thawed if frozen
- 2 & 1/2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar* or combination red wine and balsamic vinegar
- 1 tsp tahini
Instructions
- Preheat oven to 350°F. Combine the walnuts and dried figs in a food processor, blend into a coarse meal. Combine the oats and water in a microwave safe bowl, and heat in microwave for 1 minute. Add the cooked oats to the food processor, along with the cocoa powder, cinnamon, cayenne, and salt. Blend just enough to combine.
- Remove blade from food processor, and add the dry rolled oats. Mix to incorporate. Form the mixture into 4 patties, and add to a greased baking sheet (alternatively, line a baking sheet with parchment paper or aluminum foil). Place the patties somewhat close together on one side of the baking sheet, as the zucchini and buns will later be added to the same sheet. Bake on middle rack of oven for 15 mins.
- While patties are baking, season the 8 bun pieces with a half teaspoon of olive oil each. Set aside.
- Slice the zucchini into coin shaped pieces, between 1/4 and 1/2 inches thick. You will need a total of 12 pieces, as each burger will be topped with 3 zucchini coins. Once sliced, place the zucchini pieces in medium sized bowl, and drizzle 1/2 to 1 Tbsp of olive oil, plus up to 1/2 tsp of salt and black pepper, on top. Mix to combine.
- Once the 15 mins are up for the patties, remove from oven and flip. Bake for another 5 minutes.
- Meanwhile, clean the food processor, and add in the vinaigrette ingredients. Blend to combine. This vinaigrette is vinegar-forward and tastes great on the burger, but feel free to scale back the vinegar a bit if vinegar-forward isn't your jam.
- Once the 5 mins are up, remove the patties from the oven, and add the bread, open faced, to the baking sheet along with the zucchini slices. Bake for another 5 minutes.
- Remove from the oven, and assemble each burger in this order: bottom bun piece –> patty –> 3 zucchini coins placed evenly to cover the patty –> handful of arugula –> 1/4 of the vinaigrette dressing –> top bun piece.
- Serve and enjoy!
Hands down one of the best veggie burgers I’ve had, maybe THE best. The flavors work so well together — depth, spice, and just the perfect amount of sweetness. I would’ve never thought to have cocoa in a burger, but it’s amazing!I highly recommend trying this recipe; you will not be disappointed.