Cheese Stuffed Black Bean Burger

We took the ordinary black bean burger and kicked it up a notch by adding loads of flavor with spices and stuffing it with cheese.
I love the movement recently of the plant based burgers.  The Impossible Burger from Burger King seemed to take a lot of people by surprise.  Words like vegan, plant based and whole 30 are becoming more and more mainstream.

These are some of the most researched words now according to google.

There’s nothing wrong with a good meaty burger, don’t get me wrong.  But veggie burgers can be just as good, if not better.

This black bean burger isn’t just an ordinary burger though.  It gets stuffed with cheese and is full of flavor.  If you like spice then these are for you!

They are super simple to make and the best part is they ARE GRILLABLE !!!

A few tips on how to make your stuffed burger:

1. First you want to open and drain your beans.  DO NOT RINSE THEM.  Just place them in a colander in the sink to drain.
2. Dice up the onions, 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.
3. Sauté them in a little oil to soften them.
4. Now add the carrots, egg, parsley and spices to the food processor.  Add the onions and peppers back in.
5. Layer a baking sheet with paper towels and layer the beans.  Blot dry.  Add them to the food processor and give everything a good whirl.
6. Scoop out 3/4 cup of the burger mixture.  Using slightly damp hands roll it into a big ball and place it on some parchment paper.  Repeat until done (6 patties total).
7. Place a mound of delicious cheese on top of 3 of the patties and top with the remaining 3 patties.
8. Freeze the burgers for 1 hour prior to cooking.  They can be cooked on the stovetop or on the grill !

To serve the burgers, set them aside after they are done cooking and tent with foil.  Lightly butter some brioche buns and place them on the grill for a few minutes to toast.  Top these delicious burgers with some sliced tomatoes, lettuce and condiments of your choice.

Stuffed Black Bean Veggie Burger

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★★★★★

5 from 2 reviews

• Author: Debi

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Description

A great plant based veggie bean burger that is full of flavor and stuffed with cheese! Easily made in a food processor and freezable for those quick weeknight dinners.

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Ingredients

Scale 1x2x3x

• 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

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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

WHAT TO SERVE WITH THIS:
Roasted Steak Fries
Classic Potato Salad

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