Recipe by Chef warren
My recipe for vegetarian black bean burger mix. meat lovers like it.
Top Review by Muffin Goddess
Fantastic veggie burgers! I'll eat meat-based burgers, but definitely as a fairly infrequent guilty pleasure. I've always liked veggie burgers, because then it's the burger experience minus the guilt, and I just enjoy the taste of them. I think these veggie burgers are in my top three faves (in the company of Dr. Praeger's California Veggie burgers and Cheesecake Factory's version). I used short-grain brown rice in this (the ingredient list says jasmine rice, but the instructions say brown rice). The seasonings might seem like a lot when they're being added, but I thought they were perfect in the finished product. These do have a little bit of a spice kick from the chili powder, but not too bad (much less so than your average bowl of chili). I found the mixture to be a litte too squishy once fully assembled, so I added in approximately 1/2 cup additional breadcrumbs to give these more body. I did add one can of corn kernels, drained and patted dry -- the more, the merrier when it comes to veggies! I didn't measure the mixture while I was forming the patties, just kind of eyeballed them, but I ended up with 12 good-sized thick patties. I cooked them on the stovetop using my ridged grill pan, which I misted with olive oil before frying. Even with the extra breadcrumbs, the burgers were still pretty delicate when raw. I had the best luck when I added the patties to the hot pan, then left them alone for about 6 or 7 minutes before flipping them. They're still far softer than meat-based burgers once cooked, but I suppose that us veggie burger eaters are used to that. Because of the mashed black beans in these, the fully cooked burgers might appear a bit charred, but no worries -- they don't taste burnt. DH is kind of a chicken about new and different foods, so I'm not sure that I will get him to try these, but I think I might wrap these up and put them in the freezer so can take them out and bring them to work for dinner as needed. I actually enjoyed one for dinner tonight, done up with Pepperidge Farm sliced bread, ketchup, pickles, sliced tomato, lettuce and Havarti cheese. Very happy with these, thanks for posting! Made for PAC Spring 2014
- 2 (16 ounce) cans black beans (rinsed, drained and dried)
- 3⁄4 cup breadcrumbs or 3 sheets matzos
- 1⁄4 cup parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1⁄4 cup oats
- 1 ounce fine chopped fresh cilantro or 1⁄4 bunch fresh cilantro
- 1⁄4 cup jasmine rice (measured uncooked)
- 1⁄2 small bell pepper (red, yellow, green or orange)
- 1⁄2 onion
- 1 1⁄2 tablespoons minced garlic
- 1 teaspoon Thai sweet chili sauce
- 2 eggs
- 3 tablespoons Worcestershire sauce
- 1 avocado
- 1 cup vegetable stock
Directions See How It's Made
- cook brown rice in 1 cup of vegetable stock when done add to beans.
- In large bowl mash black beans, rice and avocado until mix is thick but not a paste. set aside.
- in food processor pulse Matzos or bread until fine then pour into small bowl.
- measure all dry ingredients and combine with Matzos (breadcrumbs).
- rough chop onion and bell pepper.
- add bell pepper, onion, eggs and garlic in food processor and pulse until minced.
- combine all dry ingredients with avocado/bean/rice mixture with spatula.
- combine egg mixture with dry/bean mixture and Thai chili sauce then incorporate.
- poor Worcestershire sauce over mix and incorporate.
- pan fry in oil, grill or bake in 1/8 pound patties. enjoy.