(Note: Yes, I know there’s cheese on this burger. Remove it for a DF option.)
In the last year or so, we’ve frequented a little place on campus called The Mill. This place is pure hipster including specials on PBR. It’s kind of cool place, but C and I really fell in love with it during lent when they had a Black Bean Burger Basket special on Fridays (convenient, no?). After a while, I started to feel sick on Saturday mornings. Much to my dismay, it turns out there’s flour in them there bean burgers, which explains a lot.
In addition, we’ve been trying to become more conscientious of what we’re eating, our little family decided to cut down on our meat consumption this past spring in order to save money, time, and hormone/antibiotic filled meats. We figured that with the money we saved by not eating as much meat, we could buy better quality meat (and yes, there is definitely a taste difference!).
Anywho, I came across a recipe for a homemade veggie burger and adapted it to our tastes. Did you know there are people who don’t like cilantro? Those people are really missing out. 🙂
Southwest Black Bean Burger (Adapted from Womens Health)
Makes 5 patties
- 1-14.5oz can of black beans, drained & rinsed
- 2-3 cloves of garlic, chopped
- 1/2 cup of mushrooms, diced
- 1/2 cup of old-fashioned oats
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- 2-3 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 1/2 cup cooked corn (I shaved the kernels off of one fresh (& cooked) ear of Iowa sweet corn)
- 1.5-2 tablespoons olive oil
- In food processor (mine is a 3-cup), combine half of beans, garlic, mushrooms, oats, egg, cumin, black pepper. Come close to a puree.
- Then, add rest of beans and cilantro. Pulse 3-5 times until just mixed.
- Empty out contents of processor into bowl – stir in corn.
- Form five patties out of mixture – I dumped the mixture out on a cutting board and went from there.
- Heat olive oil in large saute pan. Carefully place 2-3 patties in pan at a time and cook for about 3-4 minutes on each side.
- Top with cheese if desired and serve on bread of choice.
PS: Dear husband, sorry we eat so many mexican/southwestern inspired foods. You are a trooper.
PPS: Linking up with Blissfully Miller for Taste of Tuesday.