Saturday, August 31, 2013

Black Bean Veggie Burgers

I can't believe I haven't posted in nearly a month! I guess that being home has taken up a lot of time. I was cooking though! I have a couple new recipes to share, and plan on adding even more very soon. First up, a new protein packed veggie burger that I created from scratch, on a whim.

I have some serious issues with lots of frozen veggie burgers that you can buy at the supermarket. They're often packed with additives, preservatives, and are very overly processed. Honestly, I don't think most of them taste that great either. When it comes to burgers, homemade is best. That's why I decided to make my own, healthy, baked patty.

Black Bean Veggie Burgers
By Caroline Mac

1 can low sodium black beans
2/3 c edamame, shelled and cooked
1/4 c corn kernels, cooked
1/2 c walnuts
1/2 c bread crumbs
4 T tomato paste
1/2 southwestern- style seasoning (I used Penzey's Arizona)
1/4 t garlic powder
1 T BBQ sauce, plus more for topping
Olive oil
Topping Suggestions: Guacamole, BBQ sauce, lettuce, ketchup, whole wheat hamburger buns

Step 1:  Preheat oven to 350 degrees. Puree black beans in a food processor until mostly smooth, with a few chunks. Chop mushrooms in food processor until finely ground. Do the same with the edamame and walnuts

Step 2: Combine beans, edamame, and mushrooms in a large bowl and mixed with your hands until blended. Add corn, tomato paste and ground walnuts. Mix again until even blended. Add breadcrumbs, seasoning, and BBQ sauce, mixing again.

Step 4: Bake patties for 8-11 minutes, or until browned and slightly crispy. Flip patties, brush other side with olive oil, and bake for another 8 minutes. Remove from heat, and serve warm with toppings of choice.



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