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.
- 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
- 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.
Guacamole, Red Onion, Lettuce, Spinach, Avocado, Tomato, Chipotle Mayo, Garlic Aioli