Delicious Veggie Burger – A Must Try!
My family has a lot of dietary needs. We have food allergies and medical issues that make cooking a meal, sort of a nightmare. To add to the fun, my oldest daughter has decided to become vegetarian. I want to support her in her Endeavor, but this is an area that I am seriously not knowledgeable in….at all! So, the internet to the rescue. This is where I found the following delicious recipe for Homemade Black Bean Veggie Burger at All Recipes
Total Time 35m 4 servings 198 cals
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
1. For grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Prep 15m cook 20m ready 35m
My Variations Of This Recipe
My family does not like hot spice at all, period, so the cumin and chile spice was way too much and I didn’t’ even attempt it. Instead I made the following changes:
1/8 teaspoon of cumin and my family still thought it was a little too much so, none next time.
1/8 teaspoon chile powder. This was fine.
2 tablespoons of my favorite mild picante sauce instead of the 1 tablespoon hot sauce or Thai sauce.
I used GF crackers and crushed them. I had to double up to help reduce the large amount of liquid.
I don’t have a food processor so I used a chopper for my bell pepper, onion and garlic which was just fine. However, I dried the peppers because they created so much water. Next time I will dry them better and probably dry the onions too. I did this by using a paper towel to soak up the water. This is necessary to make sure there is not too much liquid or the patties will be too moist.
This recipe is a good base for making veggie patties, but it is a little bland without the hot spice. So next time I will be using a good amount of my favorite McCormick Grill Mates. First I am going to try Hamburger. I know we like this because I use it a lot and it is delicious.
Later I will try the Barbecue and then Mesquite flavors, also McCormick Grill Mates. Yummmmmm
Mashed black beans and egg mixture Veggie patties before cooked