Tag Archives: veggie burger

Homemade Black Bean Burgers

Hello! It has been far too long since I’ve posted a REAL post. I’ve been crazy busy with Fresh Chef Detroit (a good problem to have, no doubt!) and have a handful of half-posts started. I’d really like to get back to doing at least one every few days. Here’s a quick one…

Just like many of the people who hire me, I come home after a day of work hungry and often reach for something less than healthy while I decide what to “really” eat. In an effort to curb that, I whipped up a feast yesterday that I intended to help feed us throughout this week. It has been less than 24 hours and these already are gone. But they were easy enough that I just might have to make more tomorrow.  🙂

They don’t necessarily stick together the best (which often is the case with homemade burgers like this), but a little more time in the oven, or a little time quickly fried in a skillet could have helped this. The flavors were great though. I ate mine dressed like a regular burger, but you could also really push the southwest flavors and top with salsa and guac. My squeeze even had one with hummus on it tonight — the possibilities are endless!

Makes 4-5 large burgers

• 1 (16 oz.) can black beans, drained and rinsed
• 1/2 bell pepper (I used red), cut into 2 inch pieces
• 1/2 medium onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg or egg replacer for 1 egg
• 1 Tbsp. chili powder
•  1 Tbsp. cumin
• 1 tsp. Thai chili sauce or hot sauce
• 1/2 c. bread crumbs

 1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.

2. In a medium bowl, mash black beans with a fork until thick and pasty.

3. In a food processor, finely chop bell pepper, onion, and garlic (or just finely dice if you don’t have a processor), then stir into mashed beans.

4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. 


Vegan Lentil Burgers

I keep saying I’m going to make some kind of homemade veggie burger and I’m not sure why I never got around to it…until today! I meant for them to be black bean burgers, but somehow forgot the one thing I went to the store for (please tell me you’ve done that before). I was pretty sure I had some at home, but… I didn’t. Luckily, I found a bag of lentils in my pantry.

I glanced at a couple of random recipes, but really just threw together my own concoction. After a little trial and error with the cooking times, I think they both looked and tasted good. I think I’ll keep trying new additions (more veggies!) and different beans, but both my squeeze and I liked it, so I guess that’s all that counts.

I made the mistake of saying, “It was easy!” — now it seems this might be a weekly request… (but it really was easy, so that’s OK). I decided if I made the mixture sans egg replacer/flax mixture, you could make it a day or two ahead of time and add that at the last minute before frying.

Again, this isn’t scientific, but it worked so here’s what I did.

• 3 c. cooked lentils (I cooked the whole 1 lb. bag to be safe. Half would have been fine)
• 1 small cooking onion, cut into 4
• 1 medium red pepper, chopped into small chunks
• 1-2 cloves garlic
• 1 c. bread crumbs/3 slices of bread
• egg replacer for 3-4 eggs (4 Tbsp. ground flax seed and water in this case)
• salt and pepper
• olive oil

1. If you don’t have a container of bread crumbs (like me), I started by tossing 3 slices of bread (I was hurrying, or I think I would have toasted it first) into a food processor. It made 1 1/2 c. of crumbs and I ended up using a little over one cup. Set aside after processing (I chose a 2 c. measuring cup so I could see what I was working with).

2. I then processed the red pepper, small onion, garlic, salt and pepper until it was a liquidy mush. I may have added some fresh parsley at this point too. I took THAT out and set aside in the bowl that I would mix the whole thing in.

3. Prepare egg replacer or, in my case, whisk ground flax seed and water. It’s supposed to be 1 Tbsp. ground flax seed and 3 Tbsp. water per egg (I was planning on three), but I ended up adding an extra Tbsp. of flax when it wasn’t thickening up enough (perhaps I was just being impatient). So, it ended up being 4 Tbsp. ground flax seed and 9 Tbsp. water. I whisked, let it sit for a bit, then whisked some more and was happy. It was kind of sticky and goopy — seemed like an egg to me!

4. I processed 3 c. cooked lentils (prepare about 8 oz. according to the package directions) with the egg mixture. About 2/3 of the mixture was pureed and the rest were still mostly whole lentils, which is what I had envisioned, so that worked for me.

5. Mix into pepper/onion/garlic mixture, then add bread crumbs until it’s as thick as you want it. I did this until it was like a thick, sticky hummus consistency. Spice accordingly (here’s where I’d add some hot sauce if you like it spicy).

6. Heat skillet over medium heat and add a couple of tablespoons of olive oil. After much trial and error, I found that if you take a scoop of the batter and spread out to burger size, cover and cook over medium heat (or just under medium) for about 7 minutes, flip, then cook the other side for 4-5 minutes until browned to your likeness.

I was pretty happy for this first attempt and will definitely be trying this — likely with some variations — very soon!