The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link at no additional cost to you.
Memorial Day is almost here and it’s time to roll out those grills. I’m always on the search for a good veggie burger, whether it’s at a restaurant or a recipe. Over the years I have tried many veggies burgers, some made with mushrooms, some with black beans and some I wasn’t sure what it was. HAHA.
I’ve tried the frozen veggie burgers but wasn’t very impressed. There’s nothing like a fresh homemade veggie burger. Which is why I’m so excited to have stumbled upon this recipe from Lauren Allen Tastes Better From Scratch. They are so good!
I made a few minor tweaks to the recipe. I will include the actual recipe at the end of this post with notes of my tweaks.
A 15 ounce can of black beans will make 6 good size burgers. A note as you are making them, to always remember to take out as much moisture as possible or they won’t hold together.
Rinse and drain can of black beans and blot with paper towel to absorb extra moisture. Place in a flat dish and mash well with a fork. Put your green pepper, onion and garlic in a food processor and pulvervize well. I love garlic and always add a little extra to all recipes. 🙂 But that’s personal taste. IMPORTANT NOTE: after you process the vegetables, be sure to drain in a strainer. It may not look like there is liquid in your mix but there is and you’ll see it drain out.
Add your strained mixture to the black beans. Then add the seasonings. I used chile powder and salt. I eliminated the cumin because I’m not a fan of that spice. But again, that’s personal taste. Add a beaten egg and bread crumbs. The recipe states whole wheat bread crumbs but I didn’t have that on hand. So I used Panko, which is Japaneese bread crumbs and they worked perfectly. Then form the mixture into patties. Both times I made these, I got 6 nice sized patties.
I also made the Chipotle Mayo and it adds a nice little bite to the burgers. But next time I want to try them with avocado.
A good veggie burger and a side of ceasar salad…YUM! Enjoy! Thank you to Lauren Allen of Tastes Better From Scratch for this amazing recipe! ♥
For the Burger:
- 15 ounce can black beans , drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic , peeled
- 1 large egg , beaten (*see note below)
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- salt and freshly ground black pepper , to taste
For the Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- 2 teaspoons lime juice
- salt and freshly ground black pepper
- hamburger buns
- desired burger toppings: lettuce, tomato, etc.
To make the Burger:
- Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove any extra moisture. Place in a large bowl and mash well with a fork.
- Place the bell pepper, onion and garlic in a food processor and process until finely minced.
- Transfer mixture to a fine mesh strainer to remove the excess water. (Remove as much moisture as you can–if it’s too wet, the burger wont hold together as well.)
- Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine.
- Add beaten egg and mix. Stir in bread crumbs. Form mixture into 4 or 5 patties.
At this point you can choose to:
- Grill the burgers on a well oiled grill for about 4-5 minutes on each side.
- Bake them at 375 degrees F on a lightly oiled baking sheet, for 10 minutes on each side.
- Cook them on your stove using a grill pan, for 4-5 minutes on each side.
- Refrigerate them for later.
- Freeze them, covered, in a freezer ziplock bag for a quick weeknight dinner in the future.
For the Chipotle Mayo Sauce:
- Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
- Serve burgers on a white or whole wheat bun topped with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any other desired toppings! Enjoy!
*for a vegan burger, substitute the egg with 1 Tbs. flax meal + 3 Tbs. hot water (mix this together separately).
Calories: 306kcal | Carbohydrates: 40g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 1149mg | Potassium: 401mg | Fiber: 10g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 4mg
SHOP THIS POST
Thanks so much for stopping by my blog. Have a fabulous day! ♥
Don’t miss a post! To get updates on fashion finds, great sales, beauty products and lifestyle for women, be sure to subscribe below. 🙂
I appreciate you shopping through my links more than you’ll ever know and cannot thank you enough. ♥