Veggie Burgers

Ash has an awesome Black Bean burger recipe that is an Ashlee Original, and it is delicious, I just found a new one that we like a lot too, so I wanted to share.

I found it from Allrecipes, and I am never really sure if it is ok to just copy and paste someone else's hard work, so I am going to link over to it and give credit where credit is due and then put the whole thing on here too...just so we don't have to go jumping from one site to the other.

We really liked this burger. It stayed together really well. We most recently had ours with corn on the cob, seasoned oven fries, and strawberry and raspberry salad. Delicious!

I do have to say one more thing. I have a hard time getting my 'veggie burgers' or 'black bean burgers' to be the right consistency. I really liked the idea of the rice in this recipe to help it stay together a bit. Also, it give it a bit more protein, and there is not a ton in there, but it seemed like just enough to keep it together a tad better.

Recipe from Allrecipes.com
Best of Everything Veggie Burger

1/2 cup uncooked brown rice
1 cup water

2 (16 ounce) cans black beans, rinsed and drained (I found if I let mine dry for a bit, it works better too)
1 green bell pepper, halved and seeded (I used an orange pepper, I loved the added color)
1 onion, quartered
1/2 cup sliced mushrooms (I used WAY more mushrooms than this :))
(also, I think that really any veggie that you want to add will work, I have had veggie burgers with corn and other things added as well.)
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese (we omitted the cheese, We normally like to have a slice melted on the bun that we are using)
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce (Ok, this is where I always use my own seasoning. I didn't follow this at all. I used a BBQ seasoning rub, and it was delicious! Probably more sodium, but we didn't use a ton of it, and it was really good)
1/2 cup dry bread crumbs, or as needed

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans.

Place the brown rice into the black beans and mix. (the original recipe says to food process the cheese and the beans, we didn't do this)

(We like ours chunky. I didn't food process anything, I just chopped everything really fine, and added it into the black beans. I added the rice whole as well.)

Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.

Divide into 6 large patties.

To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.

We almost always serve our sandwiches or burgers with sliced red onions, red leaf or romaine lettuce, sliced tomato, avocado, sprouts, and mayo and mustard.

So, after reading over the recipe the original way, and the way we did it, that might be the reason I have a hard time having my burgers stay together or be the right consistency, I change things up too much! ha! Ah well, these ones worked really well for us! :D