My earliest memories of Memorial Day always included my mom’s homemade potato salad and usually some burgers or chicken cooked on the grill. We had that type of meal for every one of the summer holidays. I continued the tradition throughout my life, but with a different twist now that I’m following a plant based lifestyle. Bean burgers are a great way for me to continue this tradition. I’ve been experimenting with a lot of different recipes over the past few years. I’ve found the best are the one’s I make up as I go along!
Today I made a black bean veggie burger that my husband said was the BEST burger I’ve made so far. I made them rather thick, and didn’t over cook them so they are mushy in the middle, where all the yummy flavor resides! They are kind of a ‘kitchen sink’ recipe as I just kept putting things in that were in my fridge!!! I made my traditional plant based potato salad (no mayo involved) and cooked some corn on the cob that I had frozen from last year. It was the perfect meal! The burgers make great left overs and they freeze well for quick meals.
I did not measure anything when I made this recipe which made it so good and fun to make! I diced the veggies pretty small, so the burgers don’t fall apart too much. My recipe gave me 7 large burgers. I could have gotten 8 if I had made them a little smaller.
Kirsten’s Best Black Bean Burgers:
2 cans black beans, drained and mushed (I use a pastry cutter) in a large bowl
chopped sunflower seeds
diced roasted red pepper
cooked tri-color quinoa
mashed potato (softened with a little veggie broth)
chopped greens (I used Arugula, spinach and tuscan kale)
salsa (Chipolte salsa from Trader Joes…it’s got a bite)
Mrs. Dash Italian Herb Medley
Mrs. Dash Onion & Herb Medley
Misquette barley/smoke flavoring (The Spice House)
- Preheat oven to 400. Heat a grill pan or other non stick pan over medium/high heat.
- Blend all ingredients with a rubber spatula to mix the veggies together. Use your hands to really mix everything together, kind of like you do when you make meatloaf.
- Form into thick patties and place on parchment.
- Cook on non stick pan (I used a grill pan to get grill lines), about 5 minutes a side. Burgers will be a little crispy on the outside, but still mushy. Don’t be alarmed if they kind of lose their shape when you are flipping them, I think this gives them a more homemade looke!
- Finish cooking in a 400 degree oven for about 5-10 minutes.
Here’s the meal and a picture of my dad who served in the Korean War (conflict) in the 50’s.