Black Bean Veggie Burgers on Homemade Buns

Black bean veggie burger on a homemade bun with corn on the side

Black bean veggie burger on a homemade bun with corn on the side

Last week I decided to try a new veggie burger recipe. I love the feta cheese burgers that I’ve been making for a few months, but I wanted to try something a bit healthier, with more veggies and fewer breadcrumbs. I did some recipe searching in my Burgers book and online, and I ended up finding a nice simple recipe on AllRecipes.com that incorporated a lot of ingredients I already had. I’ve posted my variation on it below.

I also decided to try making buns from a recipe I found in my burgers cookbook. I mixed together a pretty stiff flour with lots of yeast, and the buns got enormous. But when it was time to start baking, I again found that my pilot light was out, and I had to relight it and start preheating all over again. I guess I didn’t let the oven preheat long enough because I thought it was just a little cold (we only have a very approximate temperature knob, so I bought an oven thermometer). In any case, I turned up the oven a tad, put in the buns, and 30 minutes later, when it was time to take them out, I found out that the oven had gotten too hot.

Slightly cripsy buns cooling on the stove

Slightly crispy buns cooling on the stove

Nothing burned, and the buns did look pretty, with their shiny milk and egg wash, and their sesame seeds, but they were way too hard. We ate them, but I’d definitely need to be much more careful with the over if I make these again.

The veggie burgers, however, were delicious. The first time I made them, I served them with guacamole and cheddar cheese, the second time, I served them with hummus, ketchup, mustard and cheddar cheese — both were very tasty. The recipe:

Ingredients:

  • 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 (I liked it a little lighter than this on the cumin)
  • 1 teaspoon Thai chili sauce or hot sauce (or more if you want it spicy)
  • 1/2 to 1 1/2 cups bread crumbs (the recipe only said .5, but I needed much more to make these firm)
  • Handful of fresh cilantro if you have it (also not in the original recipe)

Directions:

In the food processor, finely chop the garlic, onion and bell pepper. Mash up the black beans in a bowl with a fork, but don’t mash too much — you want this to be a bit chunky so the burgers have a good texture. Combine all these veggies in a bowl. Mix the spices with the egg, then combine with the vegetable mixture, then add bread crumbs until the mixture firms up and you can form patties. If you have time, place in the fridge for 30 minutes to firm up more, and make 4-6 patties.

I didn’t have much luck cooking them on foil on the grill, like the recipe suggested, but they were perfect cooked in a pan with a bit of vegetable oil, for about 8 minutes on each side, or until firm on the outside. They reheated really well in the oven at 350-400 degrees.

cooking the veggie burgers in a pan

cooking the veggie burgers in a pan -- they turn nice and brown when done

2 Responses to “Black Bean Veggie Burgers on Homemade Buns”

  1. Natalie says:

    Good recipe, thanx!

  2. […] also started preparing my veggie burgers. I modified the black bean burger recipe I’ve been using for a while to incorporate ingredients I had around, including squash and […]

Leave a Reply