I made these delicious veggie burgers for the first time earlier this evening, and they were a hit!
I’d never made them before because they seem so messy to make, and like a lot of work…. But these were seriously a cinch! So I had to share.
They’d probably look better with black beans, but all I had were red kidney beans (no wonder, because I never eat them)….
Anyway, here’s the recipe:
1 15-oz can beans/1.5 cups cooked beans (black beans, pinto, red kidney)
1/2 cup salsa
1 oz sliced onion (or more, to taste)
1.5 cups bread crumbs (I use spelt or wholest grain possible)
1 tsp cumin
pepper (to taste)
Note: You can probably sneak some spinach, carrot or beets in there too to amp up the nutritional value.
1. Pour the beans and the salsa into your food processor, and blend until smooth.
2. Add in the onions, cumin, 1 cup of the bread crumbs, pepper, and blend.
3. Pour the mixture into a bowl.
4. Get (just a little) messy, and use your hands to make 8 nice-sized patties. As you form them, gently press both sides of the burgers in the remaining bread crumbs, and place them on a pan or baking sheet lined with parchment paper.
5. Let them set in the refrigerator for 15-30 minutes while you prepare other parts of your meal (or clean up or make the kids’ lunches!).
6. Bake in preheated oven at around 350ºF for around 20-25 minutes (I’m not really sure about the timing — I just waited ’til they browned a little bit), turning once.
Stick them in a fresh, lightly-toasted, whole-grain bun or bagel, and top ‘em up (Daiya, Vegenaise, veggies, Dijon, the works!).
Oh! And they freeze really well, too…! Just stick one in the toaster, flipping once, and it’s ready to munch.