Black Bean Veggie Burger (V)
I’m a huge fan of veggie burgers and have been for years. I’ve searched the ends of the earth to find the most natural and least amount of preservatives and I do have my favorites which you will soon seen on my favorites page, however I do like to create my own and freeze them to use throughout the week as the most healthy option. After all, even though many store bought burgers can be super clean the reality is they are still processed.
I love this variation and making veggie burgers there’s always a fine balance of what is too mushy and what is just right. But you know a veggie burger is good by how mushy it is, am I right?!?
So for this I drew inspiration from Home Sweet Eats and her BEST Black Bean Veggie Burger. I did change things up a bit and made my own flare but really liked this variation!
Let me tell you she has WAY more and much more professional pics than I do but I thought it would be nice to share this amazing burger at the very least!
I’ll just tell you right now, I don’t typically put my veggie burger on a bun. Since 'I’ve cut most gluten out of my life its been usually a salad topper. However, this grain DOES contain gluten. If you want to use a gluten free grain try using Quinoa or Brown rice as all RICE is naturally gluten free!
Before you start anything you will want to start the barley and the roasted garlic. I roasted the whole bulb for 20 minutes on 450 wrapped in foil and I’ll use that for this veggie burger along with some other dishes throughout the week! It’s worth having on hand!
Next, you will want to boil the water with the barley. You can cook just the quinoa if you want to go gluten free or make it a combo with quinoa and barley and/or rice. The choice is yours! With these burgers, make it YOUR way!
1 cup cooked pearl barley cooled OR 1/2 quinoa & brown rice
1 14 ounce can of black beans, rinsed & drained
1 red pepper rinsed and chopped
1/2 cup mushroom rinsed & chopped
1/2 cup chopped carrots
1/2 cup fresh spinach
1/2 tablespoons olive oil
1 sweet onion diced
3-4 roasted garlic cloves
3/4 cup chopped unsalted cashews
1/2 cup almond flour
1 large egg yolk
1 teaspoon chili powder
½ teaspoon sea salt
1/2 tsp onion powder
½ teaspoon smoked paprika
1/4 cup nutritional yeast
1/4 teaspoon pepper
With the garlic already roasted and the barley, rice or quinoa already cooked have them ready to go as per above.
To make this easy, throw ALL dry into the blender/vitamix. Blend for a couple seconds and stop to mix and make sure all ingredients are getting blended.
Add in the egg, olive oil and beans. Continue blending for another 5-8 seconds. If its too wet at this point, add in more almond flour OR grains. Adding 1/4 cup of either one until mixture becomes thick enough to stand alone in pan.
Bring saute pan to medium head with oil and add in about 1/4 - 1/2 cup of mixture into blobs on in the pan. Let cook for about 5 minutes then flip. CAUTION: they are soft so you will need to keep in mind a little extra love and make sure to get the entire patty. Flip and cook again for about 5 minutes on the opposite side. Flip again if needed.
Have parchment paper lined out ready for the burgers on a flat counter surface. Place patty’s directly from pan to the parchment paper and let cool for 15-20 minutes or until they harden.
When you serve, use the above mixture for the sauce or use your own creations! Enjoy and freeze the remaining 6-8 burgers!
I hope you enjoy! If you make these I’d love to hear your feedback! Please tag me on Instagram @AngieReneeFitLife if you use this recipe! I’d love to see your creations!
Thanks for following along!