If you're looking for a super healthy, full o' protein, exceptionally delicious/nutritious meal, look no further.
Oooh boy. We are on a serious sandwich kick this week! First the tuna melt, then the burger buns, now this delicious black bean veggie burger! And technically, you could use the berry frosting to make a sandwich. Cookie sandwich? Go with it.
Really though, I am on kind of a lunch kick. Now that I'm working form home, I make myself lunch every day. When I worked downtown I would either pack leftovers from the night before (if Derek didn't scoop them before I did!) or, more commonly, get a sandwich from the co-op. By a sandwich I mean THE sandwich. Same one, everyday. Never changed. (Called the Napa, coincidentally, with black forest ham, brie, and mango chutney. BEST EVER.).
Anyways, I feel weird about eating pasta or soup for lunch sometimes... there is just something about a sandwich that feels like lunch to me! This coming from the girl who really didn't like sandwiches at all until college. Like, at all at all. So I find myself making veggie patties like these for easy, quick, last-me-all-week lunches. They're super healthy, full of veggies and protein, and really customizable! Don't like paprika? Switch it for curry! Don't have carrots? Add a pepper! You can do whatever you want! Within reason. Obviously.
With that in mind, sometimes this recipe takes a bit of eyeballing. Depending on what kind, and how much, of veggies you use you may need to add more "thickening" agent to soak up the liquid. In this particular recipe I used TVP, but have successfully used whole wheat flour in the past. Or a combo! I left it out this time to make a gluten-free patty. You people love your gluten-free!
Black Bean Veggie Burgers
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 1 cup dry TVP (texurized vegetable protein)
- 1 can black beans, rinsed and drained
- 1 jalapeño (optional)
- 2 garlic cloves
- 2-3 large carrots, chopped
- ½ onion, chopped
- 1 bell pepper, chopped
- 2 tsp fresh chives or scallions, chopped
- 1 handful raw spinach
- ½ tsp salt
- ½ smoked paprika
- ½ tsp cumin
Instructions
- Preheat the oven to 375 F.
- Blend the TVP in a food processor until it resembles flour. Set aside.
- In the food processor, combine all remaining ingredients. Blend until mostly smooth, but flecks still visible.
- Stir the blended TVP and bean mixture together. Add more TVP if necessary: mixture should be wet, but not sticky.
- Form the mixture into patties and put on a parchment-lined baking pan.
- Bake for 20 minutes on each side.
Eileen says
Veggie burgers are one of my favorite things too. The idea of blending TVP to use as flour is pretty genius!
Gem says
These look SO good. I think I'm definitley going to have a go at making these, would make a tasty different option! I am totally with you on sandwiches for lunch thing.
gayathri says
delicious black bean burger..
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Kristiana says
I really like the recipe it sounds very satisfying and healthy. Thank you for sharing it. The reason I am leaving a reply is this: If you were allergic to strawberries - or chocolate would you eat them? The comment that "you people really like your gluten free," somehow hit me hard. I wish to God that I had a choice.
Mary says
Hi Kristiana - thanks for the comment! I meant no offense by that statement, I apologize if it came off differently. I of course understand those with Celiacs can't eat gluten - but there is a growing number of studies proving those who claim gluten intolerance to actually have nothing of the sort. It seems a bit of a fad for some, complicating the issue for those with a real issue.
Celestina says
Oh boy, these look amazingly delicious! I love my sandwiches too, you're not alone there 😉 Truth be told, I've never made veggie burgers before, but I am sooo tempted to try these out!
Jessica says
Thank you for the recipe. I have been wanting to try to make black bean burgers on my own. My sister tried and failed miserably so I thought that it was hard to do. I have the burgers in the over, the smell and the piece I tested tasted awesome. I added other veggies and left out cumin. I am wondering if because I added extra veggies, I might have needed to use more TVP. Some blogs have talked bad about TVP because it is so processed. I just want to eat healthy and have it taste good. The burgers were hard to flip/not stick to the parchment paper after the 1st 20 minutes. Again, I think I might need to use more TVP if I increase the veggies. Thank you, hopefully they turn out good.
Jessica says
They were delicious! Even the meat loving junk food eating boyfriend liked them and said he would eat them again. They were so flavorful!
Mary says
Oh good!!! So glad to hear it!
Nuria Astals says
Hi, it looks delicious. A couple of questions: could you freeze them before cooking? And could you cook the on a skillet? Thanks.
Mary says
Hi Nuria! I think you could do both of those things!! Good luck!
Lela says
Hiya! I'm super looking forward to making this recipe.
A quick question.
Approximately how many patties does this recipe make? Or rather, how much mixture do you use per patty? I know there's a little give/take, depending on how big the veggies are.