Have you ever been insulted by a burger? Maybe it hasn’t literally stood up and stuck out its tongue, but as someone who is constantly on the search for the “best veggie burger in the world,” I’ve felt humiliated, degraded, and outraged by many a meals.
The typical veggie burger usually uses some type of bean as the base. That’s fine. Great substitute. But if you’re going to give me some crumbly, flavorless, disintegrating excuse of a burger, consider me full.
I’m not sure why the thought hadn’t dawned on me sooner, but I finally figured it was time to make one myself. Finally, a veggie burger that holds true to form, brings the flavor, and satisfies the pseudo-carnivore within.
“If not me, then who? If not now, then when?” Never had a phrase rung so true.
Black Bean Burger
Yields 5
INGREDIENTS:
- 1 can black beans
- 1 cup sliced baby bella mushroom
- 1 cup packed arugula
- 2 green onions
- 2 T chopped red onion
- 2 T olive oil
- 5 T almond flour
- 2 small garlic cloves
- 1 T mustard
- 1 t cumin
- 1 t paprika
- ½ t dried oregano
- ½ t each of salt and pepper
- pinch of turmeric
- zest and juice of half a lemon
DIRECTIONS:
- Preheat oven to 375. Drain and rinse black beans. Separate 1 cup of beans, and leave rest on the side.
- Place the 1 cup of beans, and remaining ingredients (minus the almond flour) into your food processor. Pulse until a very wet/sticky batter is formed.
- Pour mixture into a bowl and fold in remaining whole beans and almond flour. (Will provide texture and help the patties stay together).
- Cover and place patty mixture into the fridge for 30 minutes to help solidify.
- Using ⅓ cup portions, form burger, and place on a greased baking tray.
- Bake for 25-30 minutes – just until a browned crust has formed. **Similarly – you could pan-fry post baking to add a crispier outside. Or pan-fry the “raw” mixture over medium-high heat, flipping after five minutes on each side.**
- Serve atop buns, open-faced on a bed of greens, or alongside some sweet potato fries 🙂
I’m partial to adding a nice dollop of my Green Hatch Chile sauce (perfect for burgers, chips, fries, toast, ANYTHING ???)
*This burger recipe can be transformed to fit any flavor preference. Feeling italian? Swap the arugula for fresh basil and increase the oregano by another ½ teaspoon. Love indian? Try using a curry spice blend, alongside toasted fennel seeds, mustard seeds, and ginger. Chili on the brain? A couple of dashes of worcestershire/hot sauce, chili powder, smoked paprika, and a sprinkle of cinnamon should do the trick.
the exhale 