Thursday, March 26, 2009

{HOMEMADE BLACK BEAN VEGGIE BURGERS}


This is actually one of my favorite meals to make, because it's one of the rare meals that all of my kids like - it's so nice to have a healthy dinner with no complaints from anyone.

Also, I just really love to be able to make my own veggie burgers for super cheap out of ingredients that I always have on hand.

That being said, I've been reluctant to post it, because I never follow the recipe exactly, and mine turn out a little different every time.

This is the original recipe, which I found here at all recipes.com. I'll include the changes I have made in parenthesis. They say it makes only 4 patties. I say it makes around 10, depending on the size of your patties - I like mine pretty thin (so they cook all the way through).


1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces (I'm not a bell pepper fan, so I leave this out)
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (I use Ener-g egg replacer powder plus water)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce (or a few Taco Bell hot sauce packets)
1/2 to 1 cup bread crumbs (or 1 cup oats or 1 cup cooked rice, or some combination of the three)*

(additional veggies)**

* This is the part that I vary the most on. I rarely have bread crumbs on hand - sometimes I'll toast a piece of bread and throw that in, but I actually prefer using oats and/or rice to thicken the mixture. When I have leftover spanish rice, I use that plus some oats for some extra flavor.

** Although these are mainly made from black beans, feel free to add extra veggies. Last time I made these I experimented and grated a handful of baby carrots in the food processor before I started with the onion, garlic, etc., and they turned out great.
  • If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F , and lightly oil a baking sheet. (I've always baked mine, but I'm sure they'd be great grilled - you may want to read the comments in the original recipe link, though - I think some people recommend freezing the patties first if you want to grill them)
  • In a food processor, finely chop bell pepper, onion, and garlic (and additional veggies if desired)
  • Add egg replacer, chili powder, cumin, and hot sauce and pulse until combined
  • Add drained black beans and pulse
  • Add bread crumbs (and oats or rice) until the mixture is sticky and holds together.
  • If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on oiled baking sheet, and bake about 10 minutes on each side. (When I make these, the mixture is not thick enough to form into patties, so I plop little spoonfuls onto a cookie sheet, and then flatten them into circle shapes. They won't get any bigger, so you can put them pretty close together)

Here's what mine look like before baking:


And after baking:

  • Serve on whole wheat buns (I broil mine) or toasted wheat bread, with whatever hamburger toppings you like. I love avocados, tomatoes, lettuce, ketchup and hummus on mine. Here's how Oliver (my six-year old) likes his:

Whenever we have any leftoever patties, I love to put them in the fridge and eat them for lunch on a toasted sandwich the next day. They also freeze really well, and are easy to reheat by just popping them in the toaster.

2 comments:

Rebekah said...

i made these for a church bbq. i added mushrooms, and they were great!

Karen said...

When I told my husband that I wanted to start eating in a more vegan way, he was supportive after reading some of the research. However, when I told him I was making "Veggie Burgers" one night, he thought we were taking things a little too far. I was so happy when he really liked these and all the kids ate them all up! Thanks for the yummy recipe!