Skip to main content

Black Bean Burgers



One of my very favorite meals is a delicious veggie burger. I love the tender texture, complex flavors, and fiber packed nutrition that comes with a really good vegetarian burger. However, there are some major issues with the premade burgers you can buy in the freezer section of the store. I don't like fillers, I want a little kick in my burger, and, most importantly, they are inexpensive! This recipe is quick, easy, healthy, and provides a creamy, tender burger that is ready in minutes.





Ingredients
15 oz Canned Black Beans, Drained
1/4 Cup Finely Minced Yellow Onion
1/4 Cup Finely Chopped Baby Spinach
2 Cloves Garlic, Minced
2 teaspoons Sriracha Hot Sauce
1 Egg
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
3/4 Cup Plain Bread Crumbs
2 Tablespoons Oil (for cooking)
4 Sandwich Rolls

1. In a mixing bowl, combine the beans, onion, spinach, garlic, Sriracha, egg, salt and pepper. Using your hands, work the bread crumbs into the mixture and break the beans apart.
2. Divide the mixture into 4 equal patties and shape into rounds, approximately 1/2-inch thick.
3. Heat a large skillet over medium heat. Add just enough oil to coat the bottom of the pan and allow a little extra for puddling. (You may not need the whole 2 Tablespoons.)
4. When the oil is hot, place the burgers into the oil and allow to cook for 4-5 minutes per side. You want it to be brown and crisp, but not burnt! If the burger appears to be cooking too fast, reduce the heat. You want to make sure it cooks throughout because of the egg.
5. I like to serve my black bean burgers with a thin slice of melted provolone, a handful of baby spinach and a heaping spoon of whole grain dijon style mustard on a toasted roll.

Comments

Popular posts from this blog

BBQ Pork Cheese Fries

This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Baked Italian Potato Wedges

I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time! Ingredients: 3 Large Baking Potatoes 4 Tablespoons Margarine 1 teaspoon Finely Minced Garlic 1/3 Cup All-Purpose Flour 1/4 Cup Grated Parmesan 1/2 teaspoon Salt 1/2 teaspoon Cracked Black Pepper 1/2 teaspoon Italian Seasoning 1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a l