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Black Bean & Broccoli Veggie Burgers

July 10, 2012

JULY 9th, 2012 — I’ve always wanted to make veggie burgers, the cool part of which is that you can make them out of anything you have on hand. To make an adequate meat-replacing veggie burger, I think it’s important to have a dense source of protein, as well as plenty of actual veggies. It’s always disappointing to find that your veggie burger is made of rice. Beans are a great “superfood,” and broccoli is a good nutrient-rich veggie to complement.

So what did you do?

Drain a can of black beans. After an unsuccessful attempt at white bean chili using dried beans, I know now to avoid dried beans unless you have tons of time.

Finely chop some cooked broccoli florets (about 2/3 cup). Avoid using stems as much as you can.

Also finely dice half a small onion.
Because I was NOT sauteeing them before they went into the burger mixture, I wanted to nullify the acrid bite of raw onion with a cold water bath. Dump the onion pieces into a bowl of ice cold water for just a few minutes. (This is one of the tricks I learned from Food Network.)

For the mixture, add the black beans, broccoli, onions (drained), salt and garlic salt to taste, about 2/3-3/4 cup of Italian-seasoned breadcrumbs. Then add 2 beaten eggs so the mixture will stick. (Think what a hamburger mixture might feel like.)

Drop little patties of the mixture into an oiled pan and allow 3-5 minutes on each side to cook.

For plating, I had some leftover pita quarters that I toasted. And to top it off, I spooned a generous portion of a homemade mango-avocado dip.

Really solid veggie burger as a result. Not bland, thanks to adequate seasoning and the broccoli and onion, which reduce a starchy taste and texture. Because of the heartiness of the beans (that serve as protein & carbohydrate), you might not even need the pita. I even won over my skeptical carnivorous Chinese parents.

Lessons learned?
I really should have mashed the black beans just a little bit. It would have given a more cohesive texture that would have made it much easier to flip and keep together in the pan.

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2 Comments leave one →
  1. abby permalink
    March 18, 2014 1:23 AM

    Can you make any vegan ones ???

    • June 3, 2015 4:20 PM

      You can make this recipe vegan by substituting the 2 eggs with 2 flax eggs (1 tbs ground flax with 3 tbs water per “egg”)

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