These vegetarian black bean burgers are perfect for meatless meals (or meatless Mondays!). They’re full of vegetables, spiced with cumin, paprika and cayenne, and cooked quinoa, making them healthy and filling!
I’m always looking for ways to eat less meat, but still have a hearty, satisfying meal that doesn’t leave me hungry. This black bean burger recipe fits the bill perfectly! The burger is topped with butter lettuce, a roasted red pepper mayonnaise, feta cheese, roasted red pepper strips and quick-pickled zucchini, all between a brioche bun. These burgers are great because they actually stay together and are moist and not crumbly. Here are a few tips:
- Cooking the black beans in the oven prior to mixing up the burgers helps remove excess moisture so the burgers don’t become mushy.
- Quinoa and tortilla chips add some grain to help absorb some of the moisture.
- Squeeze the zucchini to remove as much excess moisture as possible.
- An egg helps bind the burgers together.
- Part of the burger mixture is pulsed in the food processor to form a paste; this also helps hold the burgers together, but still allows for texture by leaving some of the mixture whole.
- Form the patties and refrigerate for at least 30 minutes to give them time to set. These are even better cooked straight from the freezer! Just add a little extra time to the cooking time so they can heat through.
- Do not attempt to cook these on the grill! As with many black bean burgers, they will fall apart (speaking from experience). A cast-iron skillet is best for these because it can achieve a higher heat and will give you a great sear on the burger. You can put the skillet on the grill and cook them that way if you have your heart set on grilling!
- The recipe only calls for using part of a zucchini; thinly slice the rest and make a quick pickle, which is the perfect vinegary accompaniment to this burger.
These are a great item to have stocked in your freezer for busy nights and meatless meals. Happy weekend!
[tasty-recipe id=”34551″]
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