Meatless Monday Black Bean Veggie Burgers
I was lucky enough to end up with classes only on Tuesday’s and Thursday’s this semester. The downside to this though is that Tuesday is the new Monday for me. So while I’m lucky enough to have Monday’s off and dedicated to Meal Plan Monday, I spend Tuesday living life in a whirlwind. I hoped to have this blog entry up earlier today, but after a long day of lectures, a teaching practicum, and an exam, how could I say no to cuddling up with Koda for a few hours and ignoring social media?
Black bean burgers are starting to get some well deserved hyped. I’ve noticed local restaurants in Morgantown featuring the item on their menus, so I had to do my own take on it. I read through countless recipes online and quickly realized there is no wrong way to make a black bean burger. I did a quick survey of my kitchen and literally tossed everything I thought could make for a tasty burger on the counter.
Here’s what I came up with: 2 15 oz. cans of black beans, 1 ½ cup oats, 1 cup frozen peas, ½ cup onions, 2 cloves garlic, 1 whole egg, ½ teaspoon chili powder, salt and pepper to taste, sliced cheese, sliced tomato, whole wheat buns, 1 head of red lettuce.
The great thing about this recipe is you can literally adapt it to what you can find in your kitchen! Don’t have peas? Grab a can of corn! No corn? Skip it all together. Don’t like tomato? I don’t know if I like you, but you can still enjoy this burger! No buns? Enjoy this burger as a lighter version and skip the buns altogether. Spread your lettuce out and enjoy naked! No black beans? Okay, you’re gonna have to make a quick store run…
First, open your two cans of black beans and drain them. Pour into a medium sized mixing bowl and mash with a fork. To speed things up, I grabbed a cup and used the flat end to smash the beans. Your beans should look like the photo above. You do NOT want to mash until you’re left with nothing but a soupy mess. You want to keep some character to the beans. Add in onions, peas/corn, garlic, egg, breadcrumbs, chili powder, salt, and pepper. Stir until combined.
I originally had a can of corn out to add to my burgers, but quickly realized corn and peas added to the burger miiiiight be a little overkill. I also had a can of unseasoned breadcrumbs, but when I opened it, I realized I had about ¾ cup. So I grabbed a jar of my quick oats, measured out a cup and a half into my nutribullet, and quickly made my own homemade breadcrumbs!
Coat a large skillet with cooking spray or olive oil. I recently invested in the Orgreenic pots and pans, which are nonstick. Game changers. Totally worth the investment.
Patty out your black bean mixture. Remember, these are NOT “actual” burgers, so the burger will not shrink during cooking. Patty out accordingly. If you wet your hands, and keep them wet during the process, it helps avoid the mixture from sticking to your hands as badly. Cook over medium-low heat for approximately 8 minutes per side. Toast your buns if desired and top your burger however you feel! I went with a whole wheat bun, red lettuce, two tomato slices, paired with some baked sweet potato fries with some cinnamon.
- 2 15 oz. cans black bean, drained
- 1 ½ cups oats, pulsed in food processor OR 1 ½ cups unseasoned breadcrumbs
- 1 cup frozen peas
- ½ cup onions, diced
- 2 cloves garlic, minced
- 1 whole egg
- ½ teaspoon chili powder
- Salt and pepper to taste
- Whole wheat buns
- 1 head red lettuce, chopped
- 1 medium tomato, sliced
- Open and drain black beans. Transfer to medium mixing bowl. Mash with fork, or flat object, leaving some whole beans behind.
- Add onion, peas/corn, garlic, egg, breadcrumbs, seasoning. Mix to combine.
- Form pattys with mixture. Place in large skillet over medium-low heat. Cook for approximately 8 minutes per side.
- Serve on whole wheat buns, or over dark green lettuce. Top as desired.