Meagan’s Black Bean Burgers

The quest for vegetarian/vegan (V) burgers continues. These burgers were eaten at my friend’s cousin’s wedding shower and the flavors were awesome. I am simply naming these burgers after her. The original recipe came from “Smells Like Home”. I made some adjustments to the recipe to make them gluten free, but they are not vegan because of the eggs. Instead of panko bread crumbs, I used quick minute oatmeal. This is a truly versatile burger. Enjoy!

Meagan’s Black Bean Burgers
Created on 7/8/14

blackbean.burgers

Ingredients
¾ cup quick minute oatmeal
4 tablespoons of olive oil, plus 2 teaspoons
2 (15-oz) cans black beans, drained and rinsed
2 large eggs
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 medium carrot, diced
¼ cup fresh cilantro, minced
Fresh cracked pepper to taste

Directions
In a sauté pan, with 2 teaspoons of olive oil, over medium high heat toast the oatmeal until lightly browned. Set aside.

In a large bowl, use a fork to mash 2-1/2 cups of black beans. Add the eggs, cumin cayenne pepper, carrot, cilantro, the remaining black beans, and browned oatmeal, mix well. Chill the mixture in the refrigerator for 30 minutes. This will help form the patties.

Divide the mixture into 6 equal parts and shape into patties. Place the patties on wax or parchment paper covered tray and chill again for 10 minutes. Cover patties with plastic wrap if chilling longer for 10 minutes.

In the same pan that was used to toast the oatmeal, add 2 tablespoons of olive oil and cook 3 of the patties over medium heat until browned and cooked through (about 5 minutes on each side). Cook the remaining 3 patties with another 2 tablespoons of olive oil. Serve with your favorite burger toppings.

CLICK HERE TO PRINT THE RECIPE

Lentil Burgers

Vegetarian / Vegan (V) Burgers are a huge deal to me. I am extremely picky about burgers especially trying to cut the animal products out of my diet. Tofu (soy) I do not eat often and soy is often used as the main ingredient for (V) burgers. I am a researcher on a quest for healthy eating and nutrition. During my quest for (V) burgers I came across this recipe from a runner’s blog called scottjurek.com so I cannot take credit for this burger but I can praise this one to the moon and back. I modified the burger ingredients to suit my needs and taste. Enjoy!

Lentil Burgers

LentilBurger

Ingredients
2-1/4 cups cooked Lentils
3 garlic cloves minced
1-1/4 cups finely chopped shallots
¾ cup finely chopped walnuts
2 cups Old Fashioned Oatmeal (pulsed finely in food processor)
½ cup ground flax seed meal
3 cups finely chopped mushrooms
1-1/2 cups fresh coarsely chopped spinach (not baby spinach) you can also use Kale (just remove the stems from spinach or Kale)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons stone ground mustard
2 tablespoons nutritional yeast
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
½ teaspoon smoked paprika

Directions
Use a food chopper to finely chop the food that requires a fine chop. This is a huge time saver.

Combine the walnuts, oatmeal, flax seed meal, nutritional yeast, salt, pepper, and paprika in a large bowl and mix well.

In a large pan sauté the shallots, garlic, mushrooms and spinach in olive oil for about 10 minutes, set aside. In another bowl, add the lentils, balsamic vinegar and mustard: mash with a potato masher or wooden spoon until a thick paste forms.

Add the sautéed vegetables, oatmeal mixture to the lentils and mix well. Cool in the refrigerator for 30 minutes or more.

With hands, form burger patties to the desired size and place on wax paper. Lightly fry in the large sauté pan the vegetables were cooked in. The burgers can be broiled or grilled. Cook the burgers until lightly crisp, approximately 5 minutes on each side.

Serve with your favorite toppings like lightly seasoned olive oil and vinegar arugula, Bibb lettuce, or spinach along with tomato and avocado.

Uncooked patties can be frozen between wax paper in plastic bags wrapped. This recipe makes about 10 nice size burgers.

CLICK HERE TO PRINT THE RECIPE

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