Sunday, April 27, 2014

Make This: Semi Homemade Black Bean Veggie Burgers


I have followed a pescetarian diet strictly for a year now… and the only food I gave up that I still crave are cheeseburgers. There are a lot of veggie burger substitutes on the market, 
but non of them can match the texture or flavor of a real burger. 
Plus, most of the veggie burgers out there have ingredients listed that no one can pronounce!


This black bean burger recipe is a game changer! I call it semi-homemade only because I used a packaged Quinoa for the base. Fresh ingredients, full of flavor, great texture (not like chewing on a piece of rubber. Fellow vegos and pesces know what I mean…) Not to mention, the recipe is easily customized to suit your taste! Get creative! Your taste buds will thank you.
Ingredients:
  • 1 can black beans, unsalted
  • 1 package red pepper quinoa (I used this one)
  • 1/2 cup bread crumbs (If you don’t have bread crumbs, just toast 4 slices of wheat bread and 
  • 1 large red pepper, diced
  • 1/2 cup sweet corn (canned, fresh or frozen)
  • 1/4 cup minced onion
  • 1 teaspoon hot sauce (I used Tapitio)
  • 1 egg, whisked
  • 1 tsp. garlic powder or 2 garlic cloves, minced


Directions:
  1. Prepare the quinoa according to the directions on the package. Let cook while you do the prep work for the rest of the recipe. 
  2. In a separate mixing bowl, mash the black beans with a fork leaving some whole black beans in a re-fried-like mixture.
  3. Mix the black beans, bread crumbs, bell pepper, corn, onion, garlic, hot  sauce, and egg into the cooked quinoa using a rubber spatula, sturdy spoon… or your hands.
  4. Form the mixture into patties and place onto a cookie sheet lined with parchment paper.
  5. Bake the patties at 350 degrees for about 20 minutes or until slightly golden brown and crispy on the outside. 

Storing:
If you are making the patties to store and eat throughout the week, you can refrigerate the patties in an airtight container for up to 4 days, or freeze them in a zip lock bag for up to one week. If you choose to freeze them, I recommend placing a piece of parchment or wax paper in between each patty so that they don’t stick together. Just warm them up in the microwave for 1 minute or pop them back in the oven until warmed through.
Now go veg out! Literally!
xoxo - Sugar Dame

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