Recipe by SweetPea
"I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!"
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uncooked brown rice
2 (16 ounce) cans
black beans, rinsed and drained
green bell pepper, halved and seeded
shredded mozzarella cheese
dry bread crumbs, or as needed
Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac, lettuce, and salsa. I'll definitely make again. These were totally Tex-Mex, so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil, oregano, thyme, sundried tomatoes, grated parm), Asian (soy, ginger, broccoli), Mediterranean (chickpeas, olives, garlic, oregano, feta) etc.
It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search.
I have not tried this, but, have heard it is a good sub for eggs as a binder in recipes, like meatloaf, so I'm sure it would work here for these burgers as a sub for those that are lacto-vegetarian The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffee grinder. Mix flaxseed and water in blender and blend on high for 2 minutes. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill. Keep refrigerated up to 3 days. Using the Flaxseed Mixture: 1/4 cup of flax mixture = 1 Egg 1 cup of flax mixture = 4 Eggs
I substitute flaxseed and water all the time for eggs. One egg is equal to one tbsp ground flaxseed plus 3 tbsp water. Works great - but gives a slightly nuttier flavour than eggs.
These were really delicious! I baked them, and they looked beautiful. I had to add about twice the amount of bread crumbs, but followed everything else exactly, and then when cooked, topped them with mashed avocado, tomato, and American cheese, and they were great :-). Very filling, too!
My family loved these burgers! I made 8 small patties from the recipe. I cooked them all and then froze 4 of them for later. I just reheated them in the oven at 425 for 6 min on each side. They we great! I didn't use the hot sauce but followed all the other ingredients exactly. You definitely need to top them off with lots of fresh veggies.( lettuce,onion,tom....ect)I will be making a huge batch to freeze for sports nights when I need to have a fast healthy meal. Thank you for the great recipe! To make the patties I lined a small container with saran wrap and then pushed the filling in and made them as big as I wanted. Then I just dropped them onto the pan. It works great.
This is one of the BEST burger recipes I have made!! I read a lot of the reviews before I made these and noted that a lot of people said they did not hold together well. I did not want to add a lot more bread crumbs like many people had to do because that meant more calories and I am on a diet so this is what I came up with and it worked great. For starters, I sauteed the peppers, onions and mushrooms in a little olive oil then added them to the beans. Secondly, I found that instead of putting everything in a food processor, mash the beans by hand so you get a courser mix not mush. Lastly, I formed them into patties and put them in the refrigerator for a few hours before cooking. The result was a veggie patty that held together great. I did cut down on the cumin and chili pepper as others suggested as well. All in all, it is a great recipe!!
This is so delicious! I made it for a backyard get together and even the "meat loving men" loved them! They are so yummy, especially if you top them with avocado.
* Percent Daily Values are based on a 2,000 calorie diet.
Best of Everything Veggie Burgers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 52
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