Black Bean Veggie Burgers

Black Bean Veggie BurgersIt was my first time cooking in our newly remodeled kitchen, and what better way to celebrate than a BBQ with Nicki and Matt.  Lamb burgers for the guys – black bean veggie burgers for the gals.  With a side of delicious butter lettuce salad with tomato vinaigrette (recipe here) and grilled shishito peppers, followed by an inside out fro yo pie (you can find the recipe here – only this time I made it half peach and half apple and it was amazing).  These veggie burgers were beyond delish, filling, healthy and full of protein and flavor.  And, the recipe made 10 good sized burgers, so you really get a lot out of it.  I found this recipe on the LA Times Culinary SOS column – adapted from the North Peak Brewing Co.

Here’s what you need:

Ingredients for the pico de gallo:

2 small/medium tomatoes, finely chopped

1/2 cup finely diced onion (I did red onion)

generous handful of fresh cilantro, roughly chopped

2 tablespoons finely chopped canned jalapenos

juice from 1/2 a lime

squirt of hot sauce (I did Sriracha, you could also do Tabasco or any other favorite)**

**dash of red wine vinegar (if you did not use a vinegar-based hot sauce)

1/2 teaspoon salt

Remaining ingredients for the patties:

3 cans black beans (drained)

1/4 cup honey

1/4 cup molasses

2 teaspoons salt

1 tablespoon cumin (I know it seems like a lot, but just use it, it’s delicious, and it’s a lot of beans)

1/4 cup of olive oil

1/2 onion, finely diced (I did red onion again)

9 ounces portabello mushrooms, cut into 1/4 inch pieces (this was three large mushroom caps, and I really could have used four if I wanted to since they shrink down so much)

3 cups panko bread crumbs, plus additional 1/2 cup for dusting

Here’s what you do:

1.  Make the pico de gallo.  Mix together all the pico de gallo ingredients in a bowl and set aside.Pico de Gallo

2.  Cut up your 1/2 onion and portabello mushrooms.  Heat the 1/4 cup of olive oil over medium-high heat, and saute the onions and mushrooms for about 15 minutes (they will shrink down considerably).

3.  In the meantime, add your beans, honey, molasses, salt and cumin to a food processor and blend until semi-smooth.

4.  Preheat your oven to 375 degrees.

5.  When the mushroom/onion mixture is done cooking, turn off the heat and stir in the pico de gallo.  When this mixture has cooled, add it to the bean puree in a large bowl.Making the patties

6.  Add the three cups panko bread crumbs to the bean/mushroom/pico mixture and kneading to form a cohesive mixture.Making the patties 2

7.  Pour the remaining bread crumbs on a flat surface, separate the bean mixture into 10 balls, and then flatten into thick patties, dusting each side with bread crumbs.  Place the patties on a nonstick or greased baking pan.

8.  Bake the patties for about 15 minutes.  Then, turn up the heat to 425 degrees and bake them for another 5 minutes.  (Alternatively, you can pan fry them in oil right before serving, but I didn’t think they needed the extra oil and they were slightly crisped from the high temperature in the oven.)

7.  Remove from the oven, throw on a bun with your favorite fixins’ (we did tzatziki, tomato, and some Gorgonzola) and enjoy!Baked patties

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