Black Bean Burger
I’ve never been a big burger-eating gal, but every once in a while I just feel a burger. But being plant-based, a burger is not the easiest food to find just anywhere. And, believe me, when I find a good veggie burger, not processed or made from soy, I am ALL over it!
So, I decided to make my own. And you know what? It was easy and quick. And you know I am all about that!It couldn’t get easier than putting all the ingredients in my food processor and turning it on. A few pulses and viola, burger is done.
All I really had to do was make the patties.
After I made the patties, I arranged them (I got 6 patties out of the mixture) on a baking sheet and baked them for 8 minutes per side. It gave them a nice color without burning them (I don’t like eating burned food).
So how did I make these burgers?
First I combined all my ingredients in the food processor. I threw in a small onion (or ⅓ large onion), one garlic clove, one small zucchini cut into chunks, one can of black beans, one cup of pumpkin seeds, and ½ cup of rice (white or brown, its your preference). Now, I used rice because I had some left over from dinner the night before. But if you don’t want to take the extra time to make rice just for this recipe, you could use a ½ cup of rolled oats. I pulsed the whole thing until it started to form a mixture. Notice I did not liquify it. That would take away the texture and make it hard to form patties.
Bake baby bake!
After I made the patties I placed them on a prepared baking sheet sprayed with olive oil. And put them in the oven. That’s it!
In the time the burgers were in the oven, I had time to clean and cut up some potatoes and make homemade French Fries (that were actually baked)! How’s that for dinner?
I’m a naturalist, I like my burgers topped with lettuce, tomato, onion, avocado, and ketchup. I also had some jalapeño peppers so I sliced up some of those too. In between my gluten-free toast bun,
I consider this a winner, winner black bean burger dinner!
Want the recipe?
Black Bean Burger
1 small onion (or ⅓ large onion)
1 clove garlic
1 small zucchini, cut into chunks
1 (15-oz) can black beans
1 cup pumpkin seeds
½ cup rice (white or brown), precooked or ½ cup rolled oats (uncooked)
1 ½ Tbsp 21-Seasoning Mix (I used this one)
1. Put onion, garlic, zucchini, black beans, and rice in food processor and pulse to combine.
2. Add in pumpkin seeds ½ cup at a time and pulse to combine. Be sure to leave some texture.
3. Arrange patties on a baking sheet sprayed with olive oil and bake for 8 minutes each side.
4. Spread butter or olive oil on inside of top and bottom of bun and toast lightly.
5. Place patty on warmed bun, top with your favorite toppings, and enjoy!