Homemade Veggie Burgers
These are easy and cheap – two of my most two favorite adjectives ever.
1 cup of black beans (if canned, rinsed and drained)
1/4 cup whole wheat flour and/or rolled oats
2 to 3 Tbsp your favorite HFCS free bbq sauce (or ketchup, mustard…. some liquid to bind it together)
Optional 1/2 to 3/4 cup other veggies – possibilities include diced onions, chopped mushrooms, corn, garlic, bell pepper, finely chopped steamed broccoli, minced garlic
salt and pepper to taste
Mash beans in a bowl with fork or potato masher. Once sufficiently smashed – add sauce, flour or oats and optional veggies.
Pictured here with chopped raw mushrooms and whole wheat flour.
Stir together until ingredients are well mixed. Add a little more sauce or flour as needed. Should be thick so that you can make patties in your hand. Will be slightly sticky.
Place burgers in a lightly oiled (I love my Misto!) pan on medium heat.
Let cook on one side 4 – 5 minutes. It’s ready to flip when you can easily free it from the pan with a spatula.
Once flipped, you can flatten your burger a bit more with your spatula now that this side is cooked and won’t stick to your spatula. Cook an additional 4 – 5 minutes, flip again and cook another 2 – 3 minutes on each side.
Makes 3 – 4 burgers, depending on the size of your patties and what other ingredients you add.
Served here on an Arnold’s multi-grain sandwich flat and topped with red leaf lettuce, tomato, onion, dill pickle, mustard and a slice of provolone cheese!
A burger even an omnivore can love.