Sourgrass Veggie Burger Recipe

Sourgrass, or Oxalis, is a widely recognized wild plant known for its distinctive tangy, lemon-like flavor, courtesy of the oxalic acid in its leaves. This unique taste makes sourgrass an excellent addition to various dishes. Besides its delightful flavor, sourgrass is rich in vitamin C and antioxidants, making it a nutritious and vibrant ingredient in your culinary repertoire.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, each stem supporting three heart-shaped leaflets, resembling clover.

  • Flowers: The plant produces small, yellow flowers with five petals that typically bloom in clusters.

  • Stems: Its stems are often reddish and juicy, adding to the plant's unique look.

  • Taste: The definitive way to identify sourgrass is by tasting a small leaf, which should have a bright, tangy, lemon-like flavor.

About the Recipe

This flavorful and nutritious meat-free burger is packed with wholesome ingredients, including black beans, quinoa, vegetables, and zesty sourgrass. These veggie burgers are delicious, easy to make, and customizable. Serve them on whole grain buns with your favorite toppings and condiments for a satisfying and wholesome meal that's perfect for lunch or dinner.

Ingredients

For the Veggie Patties:

  • 1 can (15 oz) black beans, drained and rinsed

  • 1/2 cup cooked quinoa

  • 1/2 cup finely chopped vegetables (such as onions, bell peppers, carrots, and mushrooms)

  • 1/4 cup chopped sourgrass leaves

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1 tablespoon olive oil (for cooking)

For Serving:

  • Whole grain burger buns

  • Toppings of your choice (lettuce, tomato slices, avocado, onion, etc.)

  • Condiments of your choice (ketchup, mustard, mayonnaise, etc.)

Instructions

  1. Mash the Black Beans: In a large mixing bowl, mash the black beans with a fork or potato masher until they are mostly mashed but still have some texture.

  2. Prepare the Patty: Add cooked quinoa, chopped vegetables, chopped sourgrass leaves, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper to the bowl.

  3. Mix Well: Mix all the ingredients until well combined and the mixture holds together when pressed.

  4. Divide Into Portions: Divide the mixture into 4 equal portions and shape each into a patty, about 1/2 inch thick. If the mixture is too wet to bind, add more cooked quinoa or breadcrumbs.

  5. Cook Until Golden Brown: Heat olive oil in a large skillet over medium heat. Once hot, add the veggie patties and cook for 4-5 minutes on each side, until golden brown and crispy.

  6. Assemble: Toast whole grain burger buns, if desired. Place a veggie patty on the bottom half of each bun. Decorate with favorite toppings such as lettuce, tomato slices, avocado, and onion. Add condiments such as ketchup, mustard, and mayonnaise. Place the top half of the burger buns over the toppings.

  7. Serve: Serve immediately.

Join Our Foraging Classes & Explore More

If you enjoyed this recipe and want to discover more about wild plants like sourgrass, consider joining one of our foraging classes at forageSF. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb is a great resource for expanding your wild food repertoire.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado