RECIPE: REC: Black Bean Veggie Burger

RECIPE:

colleenmomof2

Well-known member
So I had some leftover refried black beans, broken tostada shells and barley, and I didn't want to use bread crumbs as filler... Loved these more than any others I've tried! Can't wait to have again at lunch with Marilyn's orange beet salad. Colleen

Colleen's half recipe made with what I have on hand (original recipe at link and copied below) - makes 4 nice sized ones

For the burger

1/4 can leftover refried beans (not in original recipe)

1 can 15-ounces Black Beans rinsed and drained

1/2 cup cooked barley (was quinoa)

1/4 cup pulverized tostada shells (was tortilla chips)

(didn't have but would use, maybe less - 1/4 cup thinly sliced green onions)

(didn't have and may not add when I do - 3TBS shredded zucchini squeezing to remove excess liquid after shredding)

1/4 cup shredded yellow onion (was 2TBS if green onion is used)

1 each red and yellow mini peppers, chopped (not in original recipe)

1 egg whisked (was 1/2 egg for half recipe but I used the whole thing)

1/2+ tsp Thai Sweet Chili Sauce (not in original recipe)

1/2 teaspoon salt (I used 1/4 tsp but under-salt consistently)

1/4 teaspoon ground black pepper

couple of shakes of Penzey's Red and Black (was 1/4 teaspoon red pepper flakes)

1/8 tsp smoked paprika (not in original recipe)

1/4 teaspoon ground cumin

1 clove finely minced garlic (was 1/4 teaspoon garlic powder)

1/8+ teaspoon chipotle chile powder

To cook burger

Spray oil

1/2 teaspoon olive oil (was 1 tsp)

Brioche Buns

Guacamole and salsa (was Sliced Roasted Red Peppers and Red Onions)

Lettuce

Muenster cheese (was Crumbled Feta)

Instructions

In a food processor, combine the rinsed and drained black beans, refried, barley, tostada, onion, red and yellow peppers, egg, Thai chili sauce, salt, pepper, Red and Black, smoked paprika, garlic, cumin and chile powder. Pulse for about 30 seconds until uniform in consistency. Turn the contents of the food processor into a bowl. Divide the mixture into 4 even segments and form into 4 very wet patty-like blobs.

Heat olive oil in a large skillet over medium high heat. Once hot, add 4 patties, shaping to proper sized round, and cook for 5-6 minutes on each side until fully cooked (internal temp over 160). Remove from the skillet.

Once all the veggie burgers are cooked, assemble with butter brioche buns and assorted toppings. Serve immediately.

Gaby's Black Bean Veggie Burger - makes 6 big ones

For the burger

2 cans 15-ounces Black Beans rinsed and drained

1 cup cooked quinoa

1/2 cup pulvarized tortilla chips

1/2 cup thinly sliced green onions

1/3 cup shredded zucchini squeezing to remove excess liquid after shredding

1/4 cup shredded yellow onion

1 egg whisked

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon chipotle chile powder

For the Burgers

2 teaspoons olive oil

Brioche Buns

Sliced Roasted Red Peppers

Lettuce

Crumbled Feta

Sliced Red Onions

Instructions

In a food processor, combine the rinsed and drained black beans, quinoa, tortilla chips, green onions, zucchini, onion, egg, salt, pepper, red pepper flakes, cumin and chile powder. Pulse for about 30 seconds until uniform in consistency. Turn the contents of the food processor into a bowl. Divide the mixture into 6 even segments and form into 6 patties.

Heat 1 teaspoon of olive oil in a large skillet over medium high heat. Once hot, add 3 of the patties and cook for 5-6 minutes on each side until fully cooked. Remove from the skillet and repeat the process with the remaining olive oil and patties.

Once all the veggie burgers are cooked, assemble with butter brioche buns and assorted toppings. Serve immediately.

https://whatsgabycooking.com/black-bean-veggie-burger/

https://cdn.whatsgabycooking.com/wp-content/uploads/2017/07/WGC-Veggie-Quinoa-Burger-2-copy.jpg

 
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