Homemade Black Bean Veggie Burgers

Happy Labor Day Weekend to you all! I hope the start of your September has been filled with sunshine, relaxation and good food!

I will spend mine absorbing glorious Jersey vitamin D while sitting in a park and doing homework. Yes, that’s right, homework. Although school does not start until Tuesday, many of my professors thought it would be a good idea to assign us hundreds of pages of readings to enjoy with our holiday weekend. Yay grad school!!

But before I hunker down to read I thought I’d share a wonderful recipe. My homemade Black Bean Veggie Burgers turned out incredible!

They were brother-approved as well!

These burgers are an immensely satisfying, tasty and a healthy alternative to a meat-based burger.

I set my burger atop a bed of fresh kale, and then topped it off with some avocado slices and fig preserves. Mmmmmm.

On the side I had a wonderful Greek yogurt parfait. Plain Greek yogurt, fresh blueberries, two slices of candied ginger and a few squeezes of fresh lime juice over the top. This was good as well!

Black Bean Veggie Burgers

Makes 4-5 patties

2 tsp olive oil

1/3 red onion, chopped

1/3 cup carrots, chopped

1/3 cup red bell pepper, chopped

1/3 cup mushrooms, chopped

2 cloves garlic, minced

2 tsp dijon mustard

2 tsp ginger citrus seasoning (or any seasoning you like, really)

2 tsp chili powder

1 can black beans, drained and rinsed

1/4 cup instant oats

1/4 cilantro, chopped

Start by preheating your oven to 450 degrees and heating a skillet to medium heat with the olive oil. When skillet is ready, add red onion, carrots, red bell pepper and mushrooms and sauté about five minutes, or until veggies are softened. Then add in garlic, mustard, ginger seasoning and chili powder and stir to coat the veggies. Remove the veggies from heat, and once they have cooled down enough to handle, put them in your food processor with the black beans, oats, and cilantro. I pulsed mine for only a couple of seconds to make sure the mixture remained thick and chunky. You don’t want to over process because then you get a very mushy consistency.

Once you have finished processing, simply form the mixture into about 4-5 patties. Place patties on a non-stick sprayed, foil-lined baking sheet and place in the oven for about 15 minutes. Check about halfway through and flip the burgers. When finished they will be lightly crisp on the outside. Enjoy!

Sales are great,

Sydney

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