It may be the dead of winter.. okay, wait, I just have to pause here and then we can continue on to the yummy recipe and I can explain why I made it… It’s SUPPOSED to be the dead of winter, but most days here in Philly have been 50/60 and the past two days have been fabulously warm.
It kind of confuses me because the groundhog. Y’know, the one on groundhog’s day – Punxsutawney (hardest word ever to spell by the way) Phil said that there are 6 more weeks of winter, BUT we haven’t even had 6 weeks of winter this year!!!
Okay… this is why I have been craving a burger. Because it’s been so warm makes me feel like it’s summer and I want to sit outside with my mini grill and my friends and the sun shining…
So when I’m craving a big, thick, juicy burger, I turn to this easy black bean burger recipe to satisfy my taste buds. You can top this with anything from regular BBQ or picnic burger fixings to salsa, jalapenos, and sour cream for a southwestern flair. It’s super yummy and really healthy.
Make sure that you use a non-stick pan because they can fall apart kind of easily, or if I’m lazy I bake them.
This recipe is:
- Dairy Free
- Fish Free
- Gluten Free
- Peanut Free
- Shellfish Free
- Soy Free
- Tree Nut Free
Veggie Black Bean Burger
Makes 4 black bean patties
- 1 medium carrot, chopped into 1” pieces
- 1 stalk of celery, chopped into 1” pieces
- 1/2 medium red onion, chopped into large pieces
- 1 fresh garlic clove
- 1 15-oz can of black beans (or 1.5c of dried black beans, cooked until soft)
- 1 large egg
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp basil, chopped
- 2 tbsp olive oil
- 4 fresh burger buns (I used Everybody Eats Multigrain Buns and they were oh so good)
- Burger toppings such as ketchup, mustard, relish, onion, tomato, lettuce, salsa, bbq sauce, and cheese.
In a large food processor, combine the carrot, celery, onion, and garlic and chop until very fine. Move into a large bowl and set aside.
Next, place your black beans, egg, salt, pepper, and basil in the food processor and chop until you have a nice paste.
Add the black bean mixture to the veggie mixture in your bowl and stir until completely combined. Split the mixture into four sections and roll into even balls. Flatten into patties using your hands.
Heat oil in a non-stick pan over medium with oil. Lay your black bean patties gently into the pan and cook for 5-7 minutes, depending on thickness, until browned slightly on the bottom. Flip your burger and cook on the other side until done.
Place on your burger bun and top with your choice fixings. Enjoy!