For years, I ate Morningstar Farms Veggie Burgers almost every day. And then I discovered a recipe for Black Bean Veggie Burgers, and I haven’t looked back. Frozen veggie burgers are ridiculously expensive ($5 for 4 burgers? No thanks.) Plus, I’m making a conscious effort to not eat any convenience food. I’m not sure where I found the original recipe, but I’ve tweaked it to my own taste, and I love it.
What you need:
1/2 medium sized onion, cut into wedges
1/2 green bell pepper, cut into wedges
2-3 cloves of garlic
1 can black beans, drained and rinsed
1 tablespoon cumin
1 tablespoon chili powder
1/2 cup old-fashioned oats
Salt and pepper to taste
Pulse onion, pepper and garlic in a food processor a few times. Add oats and set aside. (Don’t pulse – let the oats soak up the juices from the vegetables. You could transfer the veggies into another bowl and add the oats, but I don’t like doing extra dishes.) Place beans in a medium bowl. Mash with a fork or potato masher until it’s somewhat pasty. Add veggie/oat mix, egg, cumin, chili powder, salt and pepper to beans. Stir well to combine. Shape into 6 patties. Either wrap each individual patty in plastic wrap and freeze or to cook, heat 1-2 teaspoons of olive oil in a frying pan on low. Cook burger on each side for 5-7 minutes. Avoid flipping more than once – burgers can fall apart pretty easily. Check to make sure the edges are brown before flipping!
Perfect consistency of the mashed beans
Big, goopy mess before it turns into beautiful burgers.
This is how I freeze them – they don’t get stuck together, and they don’t take up a lot of room.
Even Baby wants my veggie burger.