Okay so I’ve heard it time and time again… “Vegetarian food tastes like cardboard and only a rabbit would eat it.” I say that’s a bunch of hullabaloo! Here’s a hearty, healthy recipe that is sure to make your mouth water and satisfy your inner-herbivore. After all, cardboard is for recycling, veggies are for ingesting.
Cook time: about 30 minutes.
- Cutting Board
- Knife for chopping fruits and veggies
- Mixing bowl
- 1 1/2 cans of black beans
- feel free to season your black beans as you wish. I always love mine with bay leaves and dried chilies!
- 1/4 cup chopped onion
- Since these burgers have a bit of a sweet side, I like purple onions
- 1 cup of corn
- 1/2 of an onion chopped
- 1/2 cup bread crumbs
- 2 cloves minced garlic
- If you’re a garlic fiend, you know what to do…
- 1 tablespoon cumin
- 1 tablespoon red chili flakes or chili powder
- If you like it extra spicy, like me, don’t be shy… Pile on the spice, real nice!
- 1 cup chopped apples
- I used Jazz apples, but just about any will do
- 1 egg (egg substitute if you’re going vegan)
- olive oil
- The Bread: It’s the 21st century, can we please get a little more crafty than white flour hamburger buns? There’s nothing traditional about this burger, so why should your bread be?! I tested these guys out on some cracked wheat sourdough, but go ahead and get creative. That’s what Zestin’ is all about!
- The Greens: I topped my burger with arugula. Romaine, kale, spinach, spring mix, whatever. Just eat something green, will ya?
- The Cheese: I was feeling fancy and decided to get some smoked mozzarella to top these patties. If you’re going for a healthier option, try nonfat cottage cheese. Now, if you’re a cottage cheese hater just think its for old people who have no teeth, then give it a second chance. If I can get my 23 year old fast-food munchin’ boyfriend to dig it then I promise you can too!
- The “Et Ceteras”: Tomatoes, grilled onions (obvious burger staples). Also, I highly recommend you grill some pineapple and add that in there.
- Take your black beans, corn, mushrooms, apples, onion, garlic, chilies, and cumin and dump them into one big mixing bowl. Get one of those mashing instruments (no clue what those are called, just look at the picture and you’ll know what I mean) and mash everything together until its a beautiful semi-solid blob. Don’t go mash crazy or else your burgers won’t stick together! Take the egg and add it into the mix. Use your bread crumbs to make the burger more solid so it stays together when you cook it.
- Drizzle some olive oil to your pan so the burgers don’t stick. Form your burger base into nice pretty patties and get to cookin’! I recommend leaving them on a mid to lower heat so everything cooks evenly. Fire it on high at the end to get a nice crisp on the outside. You can also do these the traditional way- on a real grill!
- Pineapples: if you’re a poor college student like me, then you must be resourceful! Use one of those cookie sheet deals to grill your pineapple on so it heats up, and looks fancy 😉
- Toast your toast, bake your buns, and get those toppings ready, because it’s almost almost to munch!
- Throw everything together (c’mon, we know how to assemble a burger…) and voila! A sweet and savory black bean burger that will leave you guilt free. Pair this puppy with a tasty brew (I chose the local Paso Robles Mission Street IPA) and chow down! Enjoy, Zesters!xo kaylee