Roasted Vegetable and Spicy Black Bean Burgers
A few months ago, I wrote about how I was a vegetarian for seven years and have never looked back since turning carnivorous.
For the most part, this is all still very true, but sometimes I crave a vegetarian burger. I’m not talking about those frozen, cardboard, “meatless” burgers, either. I’m talking about freshly made, veggie-packed burgers that are high in protein, fiber, and low in fat.
The recipe is simple, quick, and the burger “meat” can easily be stored for future use.
Now the true test… Does man approve?
Roasted Vegetable and Black Bean Burger recipe adapted from Eat, Live, Run:
1 jalapeno, seeded and sliced
3 garlic cloves
2 cups black beans, drained and rinsed
¼ red bell pepper
¼ green bell pepper
¼ cup red onion
½ cup corn kernels
1-2 tablespoons tomato sauce
¼ cup panko bread crumbs
1 teaspoon cumin
½-1 teaspoon salt
1 teaspoon olive oil, plus more for drizzling
- Preheat oven to 450 degrees and line a baking sheet with foil.
- Slice onion and bell pepper into wide strips and place on lined baking sheet, skin side up. Add ½ cup corn kernels, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to coat. Bake vegetables for 35-40 minutes, until vegetables are soft and browned.
- In a food processor, combine seeded and sliced jalapenos and garlic cloves until minced finely. Add 1 cup black beans to jalapeno/garlic mixture and pulse to combine. Add roasted bell peppers and onion to food processor and pulse until mixture resembles chunky black bean dip.
- Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce and corn. Stir well until everything is combined. Add remaining 1 cup black beans. Season with cumin and salt.
- Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
- Serve burgers with avocado slices, arugula, and tomato slices.