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.
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.
3 comments:
i made these for a church bbq. i added mushrooms, and they were great!
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!
The team is very accommodating try this out, consistently meeting each deadline and requirement
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