So here I am, Friday night, blogging for the people who begged me to blog (Jakob). Here you go, my one follower, this blog is for you! And what better way to please my Jewish friend than with kosher veggie burgers!!! Yeeehaaw!!
I have made these a few times with a variety of seasonings. They are so versatile and could easily be made with an endless variety of spices and herbs. The recipe is probably my favorite combination. In fact, just writing this blog makes me want to remake them. As a side note, I make most of my meals for one. That being said, I love recipes that I can freeze for later meals, and this recipe is one of them. It makes 6 (ish) patties, but I froze half for a different week so I wouldn't get sick of them. Then, after 3 days I was in love and thawed them anyway and ate veggie burgers six days in a row. I went through a lot of ketchup that week.
One thing that I think needs to be said (regrettably) is that I have not tried these burgers out on veggie haters. I have no idea if said haters would be hatin' on my patties. Whatever. More for me.
Black Bean Veggie Burger:
(Yields 6 patties)
Ingredients:
1 Tbsp. oil of choice (I used canola)
1/2 red onion, diced
2 cloves garlic, diced or pressed
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 medium zucchini, shredded
1 medium carrot, shredded
1 15 oz can black beans
1 cup quick oats
1/4 cup breadcrumbs
1 egg
1 Tbsp. canola oil
1 Tbsp blackening seasoning
Directions:
Heat oil in large skillet over medium heat. Add onion and garlic and cook until tender.
Add the chili powder, cumin, salt, zucchini, and carrot and cook until most of the moisture is gone (if it looks like the veggies are going to cook too much, then just strain some of the extra liquid out of the skillet).
While the veggies are cooking, put the beans in a large bowl and mash them so that it is mostly a paste.
After the veggies are done cooking, add them to the black beans with the quick oats, breadcrumbs and egg. Stir until well combined.
Form mixture into 6 patties (if the mixture is too moist, add more breadcrumbs until the desired consistency is achieved). Lightly dust each patty with blackening seasoning (this might not end up being a full tablespoon).
In a clean skillet, heat the other Tbsp. of oil.
Brown both sides of each patty for about 5 minutes or until cooked through.
Serve on a bun, or in a tortilla, or on a salad, or with cheese, or with ketchup, or with bacon (no, I'm not kidding about putting pork on a veggie burger), or with whatever else you feel like you should put on this burger. Endless options, for realzies.
