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.

Ingredients

Scale

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

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.
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
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.
Turn on low for 20 seconds, scrape the bowl if necessary and pulse a few times.
Take out 2 pieces of parchment paper and cut into 8 squares. Spray ea square with non stick cooking spray.
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.
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.
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.
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