Looking for a black bean veggie burger that just as delicious a meat burger? This veggie burger is just the burger for you. This burger is not only delicious but its sturdy. So sturdy in fact that they won’t squish when you eat them and you can even cook them on the grill. The other really cool thing about this burger its very freezer friendly. You can make them up, shape them, freeze them, and then cook them at a later date.
According to good housekeeping black beans are full of nutritional value. They have fiber which helps you stay regular and can help lower bad cholesterol levels. One cup of them contains 15g of protein. The magnesium in black beans has role on the enzymatic reactions that take place in the body and aid in bone health. The potassium in them can help improve you blood pressure levels. If you would like to know even more info on black bean be sure to visit goodhouskeeping.com
Ingredients
To Make these veggie burgers only require a few ingridients:
Black beans
Salt
Pepper
Ancho Chili Powder
Dried Parsley
Southwest Chipotle Seasoning
Corn
Carrots
Oat flour
Worcestershire Sauce
Red onion
Garlic
Your favorite burger toppings
Items You’ll Need
Before making this recipe you will first need to gather a few items:
Sheet pan
Large Bowl
Food Processor
Saute Pan
Burger press (optional)
How to Make the Veggie Burgers
To make this black bean veggie burger you start by cooking the carrots while the carrots cook finely chop the onions and garlic. Cook them on the stove on medium high heat until translucent. Remove onion and garlic from pan and set aside. Add corn to pan with more oil if necessary and southwest chipotle seasoning. Cook the corn until its slightly charred. Carefully open can of beans and rise in a fine mesh sieve. Pat beans dry with paper towel then add one cup to food processor along with carrots, onion and garlic, spices, worcestershire sauce and oat flour. Blend until its a dough like paste that holds its shape. In a separate bowl add mixture from food processor, corn, remaining beans, and parsley. Mix until combined and then form into burger patties. At this point you can either cook them or freeze them and cook later.
As always if you make this be sure to tag me on social media and use the hashtag #thehealthyishspork.
A super delicious meat free alternative to a classic burger.
Ingredients
Scale
1 Can of black beans
1 tsp Salt
1 tsp Pepper
1/2 tsp Ancho Chili Powder
2 Tbsp Dried Parsley
1 Tbsp Southwest Chipotle Seasoning
2/3 Cups frozen corn
2 Medium Carrots
1/2 Cup oat flour
1 Tbsp Worcestershire Sauce
Half of medium size red onion
3 Cloves of Garlic ⠀
Instructions
Preheat the oven to 350°
Slice the carrot into 1/2 – 1 inch slices. Place on a baking sheet and drizzle with oil. Sprinkle some salt and place in over for 20 minutes.
Finely mince the onion and garlic and add to a pan with 1tsp of olive oil. Cook on medium high until translucent and slightly charred. Remove from pan and set aside.
Place pan back on stove still on medium add a little more oil, the corn and southwest chipotle seasoning. Cook until corn in done and slightly charred. Add corn to a large bowl and set aside .
Carefully open can of beans and empty in to I fine mesh sieve. Rinse the beans and place on paper towels and carefully pat dry.
Remove carrots from oven and add to a food processor with 1 cup of the beans, the garlic/ onion mixture, Worcestershire sauce, salt, pepper, ancho chili powder, and the oat flour.
Process until it form a dough like paste that holds its shape.
Add this the bowl with the corn, the remaining beans and the parsley. Work everything toghether until combined.
Measure out 4oz and form into a burger patty. You should get about 4 patties.
Cook them in a pan on medium high heat until crispy on both sides. Add your toppings of choice and enjoy.
