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
- 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
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 2 tsp fresh chives or scallions, chopped
- 1 handful raw spinach
- 1/2 tsp salt
- 1/2 smoked paprika
- 1/2 tsp cumin
- 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.