I wasn’t looking for a veggie burger until someone on television made it so enticing that I couldn’t resist. It took three “mmm”s of approval by someone eating it, before I gave in to a recipe that had been created by a tv weatherman. Turns out, there is a little magic to this Meatless Monday consideration.
One teaspoon of smoked paprika lifts the otherwise bland beans to a satisfying bite. Sautéed onions help keep the burgers moist. If you’ve ignored veggie/bean burgers before, this black bean burger serves as a nice starter. Spices are plentiful, flavor is big, and health benefits are apparent.
We recommend cooking the burgers in a skillet rather than on a grill to keep the shape strong.
not your vegan’s black bean burger
We used egg whites and gluten-free breadcrumbs to bind the patties, where meat patties naturally bind from saturated fats. If you don’t have breadcrumbs on-hand, take one piece of bread and dry it in your toaster on a fairly low setting. Pulse the bread in the food processor and measure 1/2 cup, then save or disagreed the remainder.
preptime: 15 minutes 4 servings
- 2 tablespoons olive oil
- 1/2 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 15-ounce can black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1/3 cup cilantro leaves, chopped
- 1/2 cup breadcrumbs (gluten-free)
- 2 eggs whites
- In a small sauté pan, warm the olive oil.
- Add the onions and garlic and cook for 3 minutes, or until the onion is soft.
- Stir in the beans, chili powder, paprika, salt, pepper and cilantro. Remove pan from heat and let cool for 5 minutes.
- Place mixture into a food processor and pulse about 5 times, or until coarsely chopped.
- Transfer to a bowl and add the breadcrumbs and egg whites and combine thoroughly.
- Let sit in the refrigerator for 30 minutes.
- Shape the burger mix into 5 patties.
- Add a Tbsp of cooking oil to a skillet and place over medium-high heat.
- Place patties into well heated skillet to ensure binding. Cook about 3-5 minutes per side.
recipe adapted from The Today Show and provided by your friends at crunchtimefoods.com