Cheese Stuffed Black Bean Burger

I love the movement recently of the Impossible Burger.  I love how the country has embraced alternatives to eating beef and words like ‘vegan’ ‘plant based’ ‘ whole 30’ are becoming more and more mainstream.

These are some of the most researched words now according to google, which was not the case even 7 or 8 years ago when I started this food blog.

But what exactly are these new burgers hitting our store shelves?  What’s in them?  How safe are they?  While the theory is great, the ingredients are not.   If you have a moment, I encourage you to look up the ingredients in the Burger King version.  Unfortunately this will be yet another fad sweeping across the nation.

WHAT’S IN THE IMPOSSIBLE BURGER?

Some of the ingredients in the “Impossible Burger” include coconut oil, sunflower oil, soy protein, and a delicious ingredient called soy leghemoglobin.  See the last part of that word “hemoglobin” …. yup!  that’s what’s running through your veins.

This secret ingredient is what Burger Kind says makes their “meat” taste like meat and give it that ‘red’ look.

Don’t get me wrong … decreasing or limiting your intake of meat is ALWAYS a great idea, not only for your overall health but for the environment as well. That’s simply a fact ~ just please don’t get caught up in the fast food chains version of ‘healthy’.

If you want to feel a part of this movement, help the environment and eat healthier along the way, let me introduce you to The Cheese Stuffed Black Bean Burger!

There are no artificial ingredients, no soy and certainly NO HEMOGLOBIN ….

These stuffed burgers are full of flavor and they pack a punch.  If you like spice then these are for you!

HOW TO MAKE YOUR BURGER:

1. First you want to open and drain your beans.  DO NOT RINSE THEM.  Just place them in a colander in the sink and move on to step 2.  There is some kick to these beans, if you want less kick just use regular black beans.
2. FINELY dice your onion and peppers and garlic in a food processor.  I would not make you take out a food processor just to dice veggies, so we will be using it again in Step 5.
3. Add a tablespoon of oil to a heated pan and saute the onions and peppers for 3 minutes.  Add the garlic for a minute more.  Set aside to cool.
4. Now take out a sheetpan and layer it with paper towels.  Layer the beans over it, place another paper towel on top and blot dry.  Again just let it sit to keep drying.
5. Add the carrots, egg, parsley and spices to a food processor.  Add the onions and peppers and finally the beans.  Turn it on low for 20 seconds.
6. Now comes the fun part ~ tear off 2 large pieces of parchment paper, cut them into 8 squares.  SPRAY them with non stick spray and spread them out on your counter.
7. Scoop out 1/2 cup of the burger mixture.  Using slightly damp hands roll it into a big ball and place it on the parchment paper.  Do this 7 more times.  Wash your hands because you will be a mess.  Tear off a piece of parchment paper and lightly press down forming 8 patties.
8. Place a mound of delicious cheese on top of 4 of the patties and top with the remaining 4 patties.
9. Freeze the burgers for at least 1 hour prior to cooking.  They can be cooked on the stovetop in a little oil or YES GIRL on the grill !

I will be honest, I find making 4 patties a little too thin for my liking. But that’s how most veggie or bean burgers are. I made this again a few more times and made 3 patties instead of 4 and liked it much better. But I’ve finally decided 2 thick patties is more my speed!

Stuffed Black Bean Veggie Burger

★★★★★

5 from 1 reviews

• Author: Debi

Scale 1x2x3x

Ingredients

• 1 (16 oz) can SEASONED Black Beans, drained and placed on paper towels to dry
• 1/2 Cup FINELY diced Onion
• 1/3 Cup FINELY diced Bell Pepper ( I generally use yellow or red)
• 1 Tablespoon FINELY diced Jalapeno Pepper
• 1 teaspoon diced Garlic
• 1/4 Cup diced Carrot
• 1 Large Egg
• 1/4 Cup FRESH Parsley, chopped
• 1 Tablespoon Chili Sauce
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 Cup Panko Bread Crumbs
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 Cup Monterey Jack Cheese, divided

Instructions

1. Begin by draining the beans in a colander in the sink.  Meanwhile heat a small pan over medium heat and add a Tablespoon of oil.  Add the onions and peppers and saute for 3 minutes.  Season with a little salt and pepper.  Add the garlic, cook one minute more.  Remove from the heat and set aside.
2. Meanwhile, take out a baking sheet, line it with paper towels and layer the beans on it.  Place another paper towel on top and blot dry.  Set aside
3. Add the carrot, egg parsley, chili sauce, Worcestershire sauce, chili powder, cumin, breadcrumbs, salt and pepper to a food processor.  Add the onions and lastly the beans.
4. Turn on low for 20 seconds,  scrape the bowl if necessary and pulse a few times.
5. Take out 2 pieces of parchment paper and cut into 8 squares.  Spray ea square with non stick cooking spray.
6. Scoop out 1/2 cup of the burger mixture and with slightly damp hands roll into a large ball and place on the parchment paper.  Repeat 3 more times.
7. Wash your hands (they will be messy) and place the other piece of parchment paper on top and gently press down to form a patty.  Again, repeat 3 times.
8. Place 1/2 cup of cheese in the center of one of the patties and top with another patty.  Pinch the ends and slowly go around in a circle using the flat palm of your hand (like a karate chop) and press again the sides forming a patty that is approximately 4-5″ wide.  Repeat.
9. Place the burgers in the freezer for a min of 1 hour or up to 3 months for future cooking.

HOW TO COOK:

Oven: Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.  Bake for 12 – 15 minutes, flipping once.

Stovetop: Heat 1 tablespoon oil over medium-low heat, add the patties and cook 3-4 minutes, or until lightly browned. Carefully flip patties and cook another 3-4 minutes.

Grill: Preheat grill to medium-high heat, on GREASED grill, place patties and cook 5 minutes, carefully flip and cook another 5 minutes, or until lightly browned and/or charred.  NOTE:  Burgers must be frozen in order not to fall apart on the grill.

TOPPING IDEAS:
Guacamole, Red Onion, Lettuce, Spinach, Avocado, Tomato, Chipotle Mayo, Garlic Aioli

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