In honor of Father’s Day, and this week being National Men’s Health Week, I thought I would do a few recipes for the grill! We’ll start with Burgers – Veggie Burgers, that is..
The first time I made these for Dad, he was skeptical. I believe it was over a Thanksgiving week (I remember it was just me and Dad, no Jo or big brother yet). Then, the following Christmas, he requested them…hmm… “Let’s have some of those bean burgers Sara.” These burgers are easy, quick, and scrum-didley-umptious!
Ingredients:
1 (15 ounce) can no-salt added black beans, drained [approx 2 C homemade black beans – from about 1/2-3/4 C dried]
1/2 C finely chopped red bell pepper
1 small or 1/2 med onion, finely chopped
1 hot pepper, minced (jalapeño, habanero, etc)
1/4-1/2 C frozen corn
1 carrot, chopped
1.5 C bread crumbs (it’s optional what kind, whatever you have on hand)
1/2 C whole wheat flour (or wheat germ, oat bran, wheat bran, etc – for gluten free use chickpea flour)
1 tsp chili powder
1/2 teaspoon cumin
salt, to taste
Directions:
1. Saute onion, red bell, carrot, and corn in oil until done, approx 5-8 min.
2. Combine veg and black beans in a large bowl and mash together. Add remaining ingredients and salt and pepper to taste and mix well. You want lightly moist, not sopping. If you need a little extra moisture (if you went crazy with the flour or the bread is extra absorbent, add some fresh lime juice). You want enough flour or bread crumbles in there to help it keep it’s shape on the grill. Shape into patties.
3. Place on a greased foil-lined hot grill until browned on outside, both top and bottom. **Initially cooking them on foil will create a seared crust so they don’t fall through the grill (about 3 minutes on each side). After a crust begins, brush the patties with a little canola/veg oil so they don’t stick to the grill, then move them to straight on the grill to get the ‘grilled/smokey’ flavor (if that’s your bag). On the actual grill was tested out by Jay! Thanks!! Or you can cook them in non-stick skillet stovetop.
Serve with Potato Wedges and Green Beans or grilled Corn on the Cob, and top with fresh baby spinach, roasted red bell pepper, pico de gallo, and fresh cilantro.
**And I was just informed by Nikki that these burgers do well with a freeze/thaw! So they’d be good for long-term leftovers to keep on hand for those lazy nights. She tested them out after being in the freezer about 2 weeks, so we know 2 weeks is a good amount of time in the freezer! And they still tasted ever so delicious! Thanks Nikki!!! 🙂
[…] I gave you Black Bean Burgers, to which I suggested serving with potato wedges. But here’s a twist on a personal favorite. […]
Mmmm… I love bean burgers! I’m definitely going to try this recipe. It looks good. And Sara, thanks for the comment on my blog. It made me happy that someone new read it! 🙂 I’ll definitely link you.
Okay I’m looking at those absolutely deliscious looking homemade fries on that plate and I absolutely NEED to know how you did that. Mine come out good but yours look amazing. Do tell! (I apologize if its on this website somewhere….).
The potato wedges are super easy! And no, I haven’t posted them anywhere yet…but I’ll tell you here. I used Yukon gold (or butter gold, a gold potato – not Russet). Cut them in half lengthwise, and then into their wedges (kind of like you’re cutting an apple into slices). Brush with olive oil, spread them on baking sheet on one side of the wedge. Bake in a 350 oven, 25 minutes, sprinkle with salt and pepper, flip over. The side that was on touching the sheet should be a bit brown. Brush new side with olive oil, turn heat up to 400. Bake another 20-25 minutes – until soft inside. The side touching the sheet will definitely be browned at 400 degrees. That should do it…I’ll do a post as soon as I can with pictures…
So Sara, do you think Russet won’t work? I know there are technical differences between potatoes…starch levels etc etc, but have you tried your potato wedges with Russet? Right now all I have are Russets and I’m thinking of trying your version of fries rather than my own one of these days.
Oh, I’m sorry..I didn’t mean to give the impression that russets wouldn’t work. I just meant that I usually don’t have russets on hand, and thus didn’t use them for the ones in the picture. To be completely honest, I haven’t used a russet in cooking in several years. I can’t even remember their cooking personality. I don’t imagine the cooking time would vary to much, but you may want to keep an eye on them once they’re at 400 so they don’t burn. Give the russets a trial run, and let me know how they turn out!
These look delicious…I can’t wait to make them. THanks.
I totally forgot to tell you how those fries turned out. Due to altitude (*scapegoat* 😉 ), I had to increase your recommended temperature. Plus, golden potatoes do work much better than russets. I should look into why that is.
Oh goodness I just ate these finally! SOOOO good! Also, my previous comment says that russets don’t work as well as golden potatoes for fries….I’ve managed to tweak them so they do….russets just need to be cut thicker from the get-go to be best!
[…] Black Bean Burgers […]
No problem girlie! Thank YOU for the recipe 🙂
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Tried these for the second time tonight and they were great. This time I used 2 canned chipotles (with seeds removed) and it gave it a great hot, smokey flavor. Thanks so much for this recipe!
I’m making these babies for the third time. This is such a good recipe! (My sister and her family agree… they were the ones who brought my attention to it.) Muchas Gracias! 🙂
Brought your attention to the recipe or the greatness of it? I’m so glad you’re lovin them Jess! I’m sure Casey is pleased as well… 🙂
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This sounds amazing but I am super allergic to bell peppers, I wonder would it still be delicious without them? Going to have to try them to find out 😀 (I’m also super allergic to raw tomatoes, mushrooms which are totally gross anyway, and mustard. Sad day lol)
It would be most delicious with or without bell peppers! Give it a try and let me know what you think 🙂