Veggie burgers. When I finally made one for myself, I stepped into a new world of deliciousness. We’re talking levels of texture and flavor that just made my taste buds want to jump up and do a happy dance.
It all started one weekend when my husband and I decided to have a burger night. While he threw a couple beef patties on the grill, I reached into the depths of my freezer… pulled out this…
…and immediately began questioning my life choices.
I’d be lying if I said I didn’t have a quick internal debate exactly how high my levels of digestive bravery were feeling at the moment. (Hey, now. Don’t act you haven’t been there before.)
Finally, I said to myself, “Self, you are better than this. You have standards.”
Then I asked myself, how hard could it be to make one of these things? Not hard at all, as it turned out. All you really need for a basic patty are some black beans, bread crumbs, and eggs. Everything after that is up to your imagination. I threw this recipe together in a snap with a few pantry staples and leftovers in my fridge.
Not only is it delicious, but it’s packed with protein, healthy fats, and complex carbs. Plus you have the satisfaction of knowing exactly what you’re putting into your body. (No more freezer mystery burgers for you, my friend.)
Southwest Black Bean Burger
- 1 Can reduced sodium black beans
- 1 Medium sweet potato, baked with skin removed
- 1/4 Cup diced onions
- 1/4 cup corn, grilled or sauteed
- 1 Egg (or egg substitute)
- 3/4 Cup whole wheat bread crumbs
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Rinse and drain black beans then pour them into a large mixing bowl. Grab a fork and mash away at those beans like there’s no tomorrow. When they begin to form a smooshy, beany-paste, toss in the sweet potato and keep’a mashin’. Think about the marvelous arm muscles you’re developing as you mix and mash, until the beans and potato form together into one big bowl of mush. (Not just any mush. The mush of legends.) Add in the rest of your ingredients and stir until well combined.
Begin forming your burgers into round, even patties. Cook over a medium heat on a greased pan for 5-10 minutes on each side, depending on the thickness of the patty.
If you get over zealous with your quantities or just feel like fresh veggie burgers all week, no worries. The patty dough will actually keep for several days in an airtight container in the refrigerator.
Try them on your next burger night, or even in a wrap or salad!
All writing and images copyright © 2016 Rachel Elise Weems Woods