With Memorial Day comes the start of the BBQ and picnic season. People dust off their grills and clean their patios for nights spent cooking out and hanging with friends. When it comes to cookouts, I am a traditionalist, burgers, brats and hot dogs, but I know some of you out there stick to a strictly vegetarian diet, and I am nothing if not accommodating.
So here is a great recipe for veggie burgers made out of black beans. These burgers are easy to make and have been a big hit in the past with my vegetarian friends. They also freeze really well so you can grab one out of the freezer and reheat at anytime. I served them with a quick chipotle mayo and oven fries that taste like the real thing…but are much better for ya.
You start by draining and rinsing the black beans. Let them dry a bit then place in a large bowl. Take a fork and start mashing the beans…I realize the picture doesn’t look like the most appetizing thing!
Dice up 1/2 a Vidalia onion and 3 garlic cloves, add to the beans and mix together.
In a small bowl, combine 1/2 cup substitution egg whites, 2 tsp ground cumin, 1 tsp ground oregano and 1/4 tsp chipotle chili powder. Feel free to mix in your favorite spices instead. The burgers have a slightly smoky taste, so if that isn’t your thing, give something else a shot.
Add the egg mixture to the beans and then add 1/2 cup of breadcrumbs. Mix everything together. You want the mixture to retain some dampness, otherwise your burgers will turn out dry.
Form the burgers into 4 separate patties and place on a baking sheet prepared with cooking spray.
Cover the burgers with plastic wrap and place in the fridge for a bit while you make the potatoes. The time in the fridge will help them solidify and it will prevent crumbly burgers.
Pre-heat the oven to 400° so it heats up while you prep the potatoes.
I used Yukon Gold potatoes this time, but this recipe will pretty much work with any potato you choose, including sweet potatoes.
Wash the potatoes and slice them into about 1/4 inch thick wedges.
In a larger bowl, combine 1 tbsp olive oil and 1 tsp salt. Add the potatoes and toss to coat.
Spray another baking sheet and spread out the potatoes evenly.
Place the potatoes in the oven, and let cook for 10 minutes. Using a spatula, flip the potatoes over to brown the other side.
Also, take the burgers out of the fridge and place in the oven with the potatoes. Cook both for 10 minutes. Repeat the flipping of the potatoes, and also flip the burgers. Cook for another 8-10 minutes. Be careful to watch the potatoes so they don’t burn!
While everything is cooking, combine 1/4 cup light mayonnaise with 1/2 tsp chipotle chili pepper in a small bowl. Squeeze in 1/2 of fresh lime juice and stir. Feel free to add more pepper, all depends on how much kick you want! The chipotle mayo is a great topper for the burgers and goes well with the smoky flavor.
You can also grill the burgers in case you don’t feel like firing up the oven on a hot day…just cook for about 8 minutes per side and you should be good to go!
Black Bean Burgers (own recipe)
1 15 oz can black beans, drained and rinsed
1/2 Vidalia onion, medium, diced
3 cloves garlic, minced
1/2 cup egg whites
2 tsp cumin, ground
2 tsp oregano, dried
1/4 tsp chipotle chili pepper, ground
1/2 cup breadcrumbs
Pre-heat oven to 400°
Mash drained and rinsed black beans with a fork in a large bowl
Add diced onions and garlic, stir
In a small bowl, combine egg whites, cumin, oregano and chili powder
Add egg mixture to black beans, stir
Add in breadcrumbs, stir
Form into 4 patties, and place on cooking sprayed baking sheet
Cover with plastic wrap and put in refrigerator for about 15 minutes to solidify patties
Remove plastic wrap and place in the oven
Bake 10 minutes, flip, bake for 10 minutes more
Remove from oven and serve with chipotle mayo or your favorite condiments
Yields 4 burgers
Oven Fries (own recipe)
4 Yukon gold potatoes, washed
1 tbsp olive oil
1 tsp salt
Pre-heat oven to 400°
Slice potatoes into 1/4 inch wedges
In a large bowl combine oil and salt
Add potatoes to oil and toss to coat
Spread out evenly on a cooking sprayed baking sheet
Place in oven and cook for 30 minutes, turning after every 10
Yields 4 servings