I won’t sit here and pretend that a ‘burger’ made from black beans, asparagus and other goodies is the same as a burger made from beef.
It bears no resemblance to a Kobe hamburger. That said, this veggie burger is frackin’ spectacular. Just because one doesn’t eat meat doesn’t mean that one should not enjoy the feeling of eating a juicy sandwich. At least this one writing doesn’t believe such nonsense.
I like burgers. I like the idea of food that I can hold with my hands. And if you are like me, you do too! Store bought veggie patties have tons of sodium and all sorts of ‘gums’ to give the patty shape. Feeling ambitious and a little cocky, I decided to give it a go.
You can thank me after you finish eating. Chewing while your mouth is full is rude. We may be greedy sandwich eaters who eat with their hands, but we do have manners for heaven’s sake.
Ingredients (makes 6-8 medium burgers or 4-6 large ones)
- 2 cans black beans
- Small bunch of asparagus
- 1 small red onion
- 1 handful of cilantro
- 1 C bread crumbs
- 2 cloves garlic
- 1 T red pepper flakes
- 2 T olive oil
- 1 T cumin
- 1 t salt
- 1 t black pepper
- 1 T oregano
- 1 green pepper
- 1 C mushrooms
- 1 haberno or jalapeno (optional)
This recipe couldn’t be easier
- Add all ingredients except 1 can of beans, oil and in the food processor
- Pulse all ingredients until combined
- Slowly drizzle oil
- Transfer burger mixture into a bowl and mix in the second can of beans
- Gently form patties
- Cook patties in a non-stick pan with olive oil or on a foil lined grill
- Patties should be cooked for 5 minutes on each side (gently flip)
I had my burger with a salad and topped with heirloom tomatoes, grilled mushrooms, onions and mustard
Some other great toppings:
- Sliced apple or pear