These veggie burgers are a healthy and quick dinner option. The “meat” makes for great leftovers which you can cook up for lunch the next day.
This recipe was enhanced from Fannetastic Food’s Mexican Black Bean & Spinach Burger recipe. I can’t seem to follow a recipe for the life of me. Must. Add. More. Veggies.
Go-To Black Bean Burgers
Makes 3 large burgers, or 4 medium
1 can of black beans rinsed and drained, reserving 1/4 cup of beans
1/4 cup of spinach
1/4 cup corn, reserved
1/4 cup carrots, finely diced, reserved
3 tbsp oats, reserving 1 tbsp
2 cloves garlic
1 tbsp ground flax seeds
1 tbsp of Tabasco of other hot sauce
1 tsp lemon juice
1 tsp olive oil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
Add all ingredients into a food processor, reserving 1/4 cup of black beans, 1/4 cup corn, 1/4 cup finely diced carrots and 1 tbsp oats. Turn on your food processor and mix.
Once everything has fully mixed, stir in the reserved black beans, corn, carrots and oats.
Form into three large patties (or 4 medium patties).
Place them on a pre-heated skillet on medium-high that is coated with cooking oil or spray.
Cook each side for 6-7 minutes.
Serve on a bun, in a pita, atop salad or as is!
What’s your go-to veggie burger recipe?