Sharing a recipe with you today. Did you already decide you don't want it? Trust me, you do. Had you told me a couple of years ago that bean burgers would be one of my family's fave go-to meals, and that many of us preferred them to beef burgers (unless we're at Five Guys) ... I'm not sure I would have believed you.
But it's true! We make bean burgers all the time. We started out with the basic recipe from this book and have tweaked it a ton till we have it how we like it.
I should have taken a photo of the veggies in my food processor - much more appetizing than this one... but this is the patties before they are cooked...
And the final product - yum. Aaron likes them loaded with veggies
and avocado. Monkey
likes veggies, so he loads his, too. The less adventurous kids like just ketchup and mustard and stuff.
They are so good, I swear. And so easy using the food processor (but you can do it without). The recipe is flexible, you can mix things up or sub for things you don't have. And it's cheap and healthy!
I've had a few neighbors pop in while they are cooking and ask what's cooking and when they hear bean burgers and go .. whaa? but when they smell them, they are convinced. They smell AWESOME while they're cooking.
So without further ado, my version of Bean Burgers:
(note: if you don't have a food processor, you'll be chopping, but it's not too bad)
In food processor with blade, chop 1-2 cloves garlic with 1 quartered onion until tiny pieces (or near-liquefied if your 7yo helps and likes to push the buttons)
PULSE in 2 cans rinsed black beans (you don't want to fully blend these)
STIR IN (done with processor) 2 eggs
salt and pepper to taste (1/2 tsp. salt?)
3/4 cup cooked quinoa
1/2 cup raw oats (I use old-fashioned, I think quick oats would work, too)
(This is where the recipe is really flexible. You just want some combination of grains in there - if I forgot to make quinoa I use more oats and throw in some Panko breadcrumbs. Not as nutritious, but works in a pinch)
Shape into 6-8 patties using a spoon (not really something you can do with your hands) onto a silicone lined baking sheet (that's all we've used, but I imagine greasing a pan really well or using parchment will work, too).
Bake at 425 degrees for 25-30 minutes flipping halfway through (don't forget that!). If they stick when you flip them, wait another 5 minutes and try again.
If you want cheese on your burgers, throw on a slice in the final minutes of cooking.
When they're done you want the outsides to be firm, the insides a little tender.
Serve however you want.
The original recipe called for (a lot) of chili powder. Sometimes we throw in a little, but usually the garlic and onions is enough seasoning for this. Plus we want burgers, not Mexican-style burgers. But experiment with seasonings if you want to.
These are so yummy, let me know if you try them!
I think we're having these again this week!
(p.s. did I use enough parantheses in this post? ;)