Black bean burgers + a formula for veggie burgers!

Mmmm. I love me some veggie burgers. There’s so many varieties and flavors, and much more room for creativity than with a typical meat based burger.

I really enjoyed my past experiments with veggie burgers (check out my beet burgers and southwest themed burgers), so I’ve been itching to play more with this area of cooking.

I’m not sure if you know this, but I love cooking formulas. They’re just a fun way to have a little creative room but enough restrictions that things don’t turn out horribly! My truffle formula is quite an easy way to play with healthy dessert options. No matter what you put in there, you really can’t go wrong!

My veggie burger formula I didn’t make up from scratch, however. I found it on another wonderful website and just altered it slightly. I used it to make a basic black bean burger that was interesting in flavor but still able to be used with a variety of condiments. I think it turned out quite yummy but you’ll have to try it for yourselves & see what you think. =)

Also, let me know if you create any awesome burgers based on this formula! There’s so much room for creativity here, I’m excited to see what others will think of!

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Black bean burger
1 15 oz can black beans
1 clove garlic, minced
1 red pepper, diced
1 cup corn
3 tbsp ketchup
1 1/2 tsp cumin
1  1/2 tsp chili powder
1 tsp onion powder
1 cup bread crumbs
3/4 cup quinoa, cooked

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.

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Veggie burger formula (adapted from No Meat Athlete)
1 15 oz can beans (black bean, chickpeas, kidney beans, etc.)
1 clove garlic, minced
2 cups diced veggies (carrots, mushrooms, spinach, corn, zucchini, squash, sweet potato, etc.)
3 tablespoons liquid flavor (mix any of these: ketchup, soy sauce, teriyaki sauce, salsa, tomato paste, miso, etc.)
4 teaspoons spice (mix any of these: paprika, onion powder, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, curry powder, etc.)
1 cup dry base ingredient (bread crumbs, cornmeal, oatmeal, barley, buckwheat, etc.)
3/4 cup texture ingredient (nuts, seeds, olives, sundried tomatoes, rice, quinoa, lentils, etc.)

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.

Butternut squash & black bean burgers

Hi all!

It’s been a little while! I’ve been filling up on Thanksgiving leftovers and having dinner with friends, so I was excited to finally have something else delicious to share with you all.

Veggie burgers are definitely one of my favorites. This one has a bit of a Mexican flair to it.

The only thing I regret about this recipe is that I bought cheap-ish buns, which were only okay. Next time, I will have to search the bakery instead. Hopefully I can find something cheap but a bit more fresh!

I also made this wonderful creamy (and vegan!) garlic-y sauce for the burgers, with my most favorite vegetable, cauliflower. Given that it’s mostly vegetable, this is so much better for you than most condiments! Hope you enjoy!

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Butternut squash & black bean burgers (adapted from A Slo Life)
1 can black beans
1 medium butternut squash
1/2 tsp minced garlic
3 green onions, chopped
1 tsp red pepper flakes
1 tsp chili powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp paprika
2 tbsp lime juice
1/4 cup panko bread crumbs

  1. Cook butternut squash as desired. I peeled mine, scooped out the seeds, and cut mine up into cubes. I cooked it in the microwave for about 15 minutes, or until tender.
  2. Add squash & beans to a food processor. Pulse until in very small chunks, but not quite smooth.
  3. Pour squash/bean mixture into a large bowl and stir in the remaining ingredients. Add salt & pepper to taste.
  4. Form into patties and fry in a small pan until a little crispy on both sides.

Creamy garlic sauce
1/2 cup cauliflower
3/4 tsp minced garlic
1 tbsp lemon juice
3 tbsp olive oil
1/4 cup milk of choice
2 tsp herbs de provence (you could also use Italian seasoning, though the flavor will be a bit different)
1 tbsp nutritional yeast (optional)
Sea salt to taste
Pepper to taste

  1. Steam cauliflower until tender.
  2. Heat garlic on stove in a little olive oil. Cook for 30 seconds or just until fragrant.
  3. Add cauliflower and olive oil to food processor. Blend and slowly add milk of choice until desired consistency is reached.
  4. Add additional ingredients and blend to combine.

Beet burgers

Patrick & I had the most delicious beet burgers at a restaurant a few weeks ago, so we decided to attempt to remake them. I couldn’t find a recipe that contained all the ingredients the restaurant had made them with, so I improvised a bit & invented my own recipe entirely.

They turned out amazingly! Definitely would make again. We served them on warm pretzel rolls. Mmmm.

As a side note, did you know you can eat the beet greens (stem & leaves of the beet)? All you had to do is chop them up a bit and saute in oil. Saute the stems first, as they take a bit longer to get tender. Then throw in the leaves. You can just add some yummy spices or serve with a simple vinaigrette, and voila, you have a simple side salad. 🙂

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(Excuse the boring picture, I was super hungry. 😉 )

Beet burgers
2 eggs or egg replacer
3 medium-sized red beets (about 10 ounces)
1 can chickpeas, drained and rinsed
1/2 cup walnuts
Salt to taste
Pepper to taste

  1. In a frying pan over medium heat, sauté garlic in olive oil for 30 seconds.
  2. Stir in beets. Cook for 6-7 minutes or until tender.
  3. Add in walnuts. Cook for another 2-3 minutes.
  4. Pulse mixture in food processor for a few seconds (until it approximates the texture of ground meat).
  5. Transfer beet mixture to a large bowl. Add in salt, pepper, and eggs.
  6. Form patties and fry until browned on both sides.