simple black bean burgers

A simple post for a simple recipe.

I was in a pinch to make dinner last night with a fairly empty kitchen.  I didn’t just want to throw together scraps and call it a meal.  Sometimes that totally works and is nice and easy but it’s been happening a bit too frequently.  I wanted a meal, instead of 4-5 disjointed foods cooked separately + thrown on a plate.

Veggie burgers are about the greatest thing ever.  I almost always have the ingredients on hand that it takes to make a batch of burgers.

It’s not that other burger recipes are too involved, it’s just that this recipe is less involved.

No food processor.

No cooking quinoa, millet, or potatoes to bulk them up and add texture.

No eggs or breadcrumbs for binding.

But not to worry, they have one of my favorite veggie burger textures ever and are easily packed into patty form.

You’ll need a fork, a bowl, a pan, and the ingredients you see below.  To help bind this burger together I used a surprise ingredient.  Almond butter!  It worked like a charm.

Print this!

Simple Smoky Black Bean Burgers 

vegan, gluten-free // yields 6 patties

revised 2/21/2013

• 1 3/4 cups black beans, rinsed + drained
• 1/2 cup finely diced yellow onion
• 1/3 cup roasted corn
• 4-6 tablespoons partially ground [gluten free] oats
• 3 tablespoons sunflower seeds
• 2 tablespoons almond butter or tahini
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• 1-2 tablespoon oil for cooking

1. In a small pan over medium-high heat add 1 tsp of oil and once hot add your corn [fresh or frozen].
2. Cook for 5-7 minutes until golden brown, stirring every minute or so.  Set aside to cool.
3. In a large bowl combine the black beans and almond butter and mash with a fork until about 2/3 of the beans are mashed. 
4. Add in the onion, corn, seeds, garlic, and all of the spices.  Gently mix until combined.
5. Add in the partially ground oats and mix gently to combine.  Avoid mashing and over-mixing.
6. At this point the mixture should form a sticky dough that can be formed between your palms into patties.  Compact into a ball and then carefully flatten in between your palms, cupping/pressing the edges until a firm patty is formed.
7. Place a large pan or flat griddle over medium heat with 1-2 Tbsp oil. 
8. Form the mixture into 6 medium patties, about 3/4 – 1” thick.  Tightly packed.
9. Place them in the pan [avoiding overcrowding] and cook for 5-7 minutes per side until golden brown.  Make sure your heat is not above medium and possibly even a touch below.  You may need to cook them in two batches.  If they’re placed too tightly together it makes them hard to flip.
10. Flip carefully and cook on the other side for another 5-7 minutes until golden brown.
11. Serve with your favorite salsa, cheese, avocado, and/or the topping below.

notes:  It’s important that the onion is finely diced to avoid large pieces that won’t hold well in the burger.  To partially grind oats, place rolled oats [certified GF if needed] in a food processor, blender, coffee grinder, magic bullet, etc. and grind them about half-way to flour.  If your burgers are not holding together try mashing the mixture more and/or adding 1 more tablespoon of almond butter or tahini.

Tomato Corn Pepper Topping

• 1 green bell pepper, chopped
• 1 cup corn
• 1/2 cup diced tomatoes
• 1.5 tsp oil
• 1/4 tsp smoked paprika
• pinch of salt + pepper

1. Set a medium size pan over medium heat with the oil.
2. Once hot cook the pepper for 2-3 minutes, then add the corn and cook for another 5-7 minutes until starting to brown.  Stir frequently.
3. Add the tomatoes, smoked paprika, salt + pepper and cook for about 3 minutes until some of the tomato liquid cooks off.
4. Serve on top of burgers.

…

The easiest and possibly best tasting veggie burger in my lineup. 

As always, I recommend doubling the recipe for quick + easy leftovers.

Enjoy!

Ashley

simplified chipotle burrito bowls

I am a huge fan of Chipotles veggie burrito bowls.

Hu-uuge fan.

The simple flavors work well together and the heaping pile of guacamole is totally where it’s at.

Now, how to make it all at home!? 

While there are quite a few elements to cook + prep separately, it is a straightforward recipe.  The thing about Chipotle is that sometimes it can be hit or miss.  I hate when the rice is undercooked or when the beans are swimming in liquid.  The worst is when the food is lukewarm.

This meal is a guar-awn-tee pleaser! 

I’ve tried to simplify the components as much as possible to make this a frugal meal and one that’s done in under an hour.  And really, it doesn’t take an hour of active cook time.  It’s the rice that takes an hour to completely cook.  Everything else can be made in the last 20-30min while the rice is finishing.

The one main difference between this version + Chipotle’s, is that I left out the cilantro.  It’s my dream veggie burrito bowl!!!  Add it in if you prefer.

Ready for this step-by-step process??

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Simplified Chipotle Veggie Burrito Bowls 

vegan, gluten-free // serves 3

• 1 cup short grain brown rice
• 2 cups water
• 1.5 cups [or 1, 15oz can] black beans – liquid reserved
• 2 tablespoons coconut oil/sunflower oil [or other high heat oil]
• 1 large tomato, chopped
• 1 green pepper, sliced
• 3/4 - 1 cup red onion, sliced
• 1/4 cup red onion, diced
• 2 avocados
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon + 1 teaspoon chives, minced [or cilantro]
• 1/2 tablespoon garlic, minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 – 1.5 teaspoon salt
• black pepper
• shredded romaine, hot sauce, plain greek yogurt, sour cream, salsa, cheddar cheese [optional]

Rice

1. Add 1 Tbsp oil to a pot over medium heat and add the rice once hot, stirring for 3-5min until the rice starts to toast.
2. Add the water, stir, and bring to a boil over med-high.
3. Reduce heat to simmer, stir once, then cover with a tight fitting lid for 50min [until water is absorbed].  Do not stir or open when cooking.  After 50min, move the pot to a cool burner and let sit covered for 10min.  Fluff with a fork.
4. Stir in the lime juice, 1/4 tsp salt, and chives [or cilantro if preferred]. 

While the rice is cooking prepare the following…

Simplified Guacamole

1. Slice avocados, remove pits, and scoop the avocado meat into a bowl, then mash.
2. Add 1 Tbsp of lime juice, 1/4 cup red onion, and about 1/4 – 1/2 tsp salt.  Taste and add more salt if desired.
3. Cover by pressing plastic wrap directly onto the top of the guacamole and place in the fridge until ready to serve.  Stir when you remove from the fridge.
4. *Add cilantro if desired.

Smokey Black BeansThese have a bit more flavor than the traditional Chipotle black beans which I find slightly bland.  The trick with this bean recipe is to use the sauce from the can to keep them moist!

1. Drain the liquid from the can of beans into a bowl.  [Or reserve 1/2 cup of bean cooking liquid.]
2. Heat a pan over medium and add 1/2 Tbsp oil to the pan.
3. Once hot, add the minced garlic, chili powder, smoked paprika [or cumin instead], oregano, and 1/4 tsp salt.  Stir.
4. After 30 sec – 1 minute [when the garlic starts to brown] add the beans to the pan with 1/2 cup of bean liquid.
5. Reduce heat to simmer for 5-7 minutes until the mixture starts to thicken. 
6. Place in a bowl.  Mixture will thicken as it sits.

Fajitas

1. Heat a pan to medium and add 1/2 Tbsp oil.
2. Once hot, place the sliced pepper + sliced onion in the pan with 1/4 tsp salt + a few grinds of black pepper.
3. Stir every minute or so until the veggies soften slightly and start to brown.  ~6-8 minutes
4. Remove from the pan.

AssembleInstead of using salsa, I used a chopped tomato to simplify things.  Feel free to add your favorite salsa instead.  Add more salt to any of the components if desired.

You know the drill! 

rice + beans + fajitas + tomato/salsa + cheese + sour cream + guacamole + romaine + hot sauce

Easily make this vegan by leaving off the sour cream + cheese like my brother and I did.

Doubling the recipe is encouraged.

Off to Pittsburgh for an overnight girls’ trip with my mom, aunt, and cousin! 

Ashley