Black Bean Veggie Burgers {Vegetarian}

This is the ultimate veggie burger!  These things are so packed with flavor — you’ll never have a bland black bean burger again.  You can mix and match ingredients depending on what you have available in your fridge or garden, but try to keep the size of each ingredient to a minimum.  Larger pieces will cause the patties to fall apart even more than they already do.

For those of you who haven’t had a black bean burger before, don’t expect this to taste anything like a beef burger.  These veggie burgers are in a category of their own.

I broiled these on a lightly greased pan in my oven instead of grilling them.  I had problems keeping the patties together, but they were easy enough to reform afterwards.  Next time I will make smaller patties and make sliders instead.

Overall, these turned out pretty darn good!  Slap one of these guys on a toasty roll, add some fresh corn salsa or condiments of your choice for a guilt-free (and delicious) meal.

Black Bean Veggie Burgers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: 6 Large Burgers

Black Bean Veggie Burgers

Ingredients

  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 2 (16-ounce) cans black beans, drained, rinsed and dried
  • 1 green bell pepper, seeded and diced
  • 1/2 yellow onion, diced
  • 1/2 cup diced mushrooms
  • 6 cloves garlic, minced
  • 3/4 cup shredded mozzarella cheese
  • 2 eggs
  • 1 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 tablespoon ground cumin
  • 1 teaspoon hot sauce, or to taste
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup dry bread cumbs

Directions

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
  3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Add the Worcestershire sauce.
  4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
  5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Notes

Make smaller patties to create Black Bean Sliders and serve them at your next event for a healthy snack alternative.

http://foodiemcbooty.com/black-bean-veggie-burgers/

Recipe adapted from Sweet Pea

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