Full of flavor, the Black Bean Veggie Burgers satisfies meat eaters but is completely vegan. Delicious and incredibly healthy, it is one of the best tasting, guilt free meals around.
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I like to eat and I fully admit it. Here is the deal though, since I am a food blogger creating recipes, eating recipes and thinking about food ALL THE TIME, I can land myself in a bit of trouble. I can’t have my favorite decadent desserts around like Haupia Pie with Macadamia Crust and Cherry Amaretto Pound Cake and not eat them. I mean that is just insanity not to enjoy. Before I know it though, my pants are getting tighter and tighter. I have done this more times than I care to admit. Every time I land myself on the weight gain express, I instead jump on board with a high veggie diet eating meals like these Black Bean Veggie Burgers. As much as I love eating treats, I also love eating healthy. Most importantly, the healthy meals have to taste delicious and that is exactly what these Black Bean Veggie Burgers provide.
Tips about Black Bean Veggie Burgers:
- The inspiration for these Black Bean Veggie Burgers came from buying veggie burgers at Costco and realizing that the cost was becoming high since we started eating them almost everyday. The beauty of this recipe is it is extremely budget friendly.
- This recipe is written to make approximately 16 burgers. Here is a secret, I double the batch and freeze the burgers with parchment paper in between each burger. This will give you about 32 Black Bean Veggie Burgers. I find I only have to make this recipe every 3 months this way.
- I will be honest, to make these Black Bean Veggie Burgers from scratch is a time investment. The recipe is not difficult, it just takes some time. You will want to make these on a day that is low stress and you will be hanging out around the house.
- Once these are nestled in your freezer, lunch literally takes about 5 mins to prepare. I usually will heat a burger on high for about 2 mins and then eat it along side some raw broccoli, hummus and tomatoes.
- Don’t skip the almonds. I know it may seem strange to add almonds to a veggie burger but they add such a wonderful crunch and heartiness.
- Don’t skip the spices. With beans being so bland the spices like coriander, cumin, chili powder, chipotle powder, garlic powder and onion powder are really needed. There may be a concern about using chipotle powder for delicate taste buds. I however, found it to add a perfect amount of flavor and it wasn’t spicy. (affiliate)
- Chickpea flour is also known as garbanzo bean flour. It is high in protein, gluten-free and is perfect in these Black Bean Veggie Burgers. I used Bob’s Red Mill Chickpea Flour because it always high quality and consistent. (affiliate)
Black Bean Veggie Burger
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- 1 med sweet potato *baked & cut into cubes, about 1 cup
- 1 lg bunch broccoli heads *about 2 1/2 cups small florets
- 3 cups shredded Kale *1/2 bunch
- 2 tbsp avocado oil + extra for frying
- 1 cup almonds
- 1/2 bunch green onions *diced, 1cup
- 1 lg carrot *shredded about 1 1/2 cups
- 2 cups cooked black beans about 1 1/2 cans
- 1/2 cup chickpea flour
- 1 tbsp cumin
- 1 1/2 tbsp coriander
- 1 1/2 tbsp chili powder
- 1/2 tsp chipotle powder
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tbsp salt
- Pierce sweet potato with a fork, place on foil lined cookie sheet and bake in a 400℉ oven for approximately 40 mins or until tender. Set aside and let cool.
- Prepare quinoa with vegetable broth according to instructions on package. Set aside to cool.
- In a larger frying pan sauté shredded kale and broccoli florets in 2 tbsp avocado oil for 3 to 4mins. Set aside.
- In a food processor process almonds into large pieces (about 6-7 blade rotations). Add to a large mixing bowl. Process broccoli and kale mixture with the same blade into small pieces. Add to mixing bowl. Process beans in similar fashion to nuts (6-7 blade rotations) and add to mixing bowl.
- Add all other remaining ingredients (quinoa, sweet potato, diced green onions, shredded carrot, chickpea flour and spices) to mixing bowl. Using clean hands mix until ingredients are thoroughly incorporated.
- With a 1/3 cup measuring cup measure vegetable mixture and form into patties. Heat a large frying pan over med/high heat. Add enough avocado oil to coat bottom of pan. Working in batches of 3 to 4 burgers fry for approximately 3 mins per side or until golden brown.
- Serve warm. Remaining burgers freeze beautifully in large ziplock freezer bag with pieces of parchment in-between burger.
- To prepare from frozen state microwave on high for 2-3 mins on a microwave safe plate.
This recipe is part of Meal Plan Monday.