Black Bean-Spinach Burgers

>> Friday, October 8, 2010

Veggie burgers are so easy to make. You can seriously toss anything into them . . . and with the right mix of spices, grains, etc. -- they'll turn out great. We've been working on a black bean-with-greens veggie burger recipe for a while now. The first time we made it, it was too dry. The second time, too wet. Third time's a charm, though . . . and this recipe is sure to please your taste buds AND your wallet.

Who doesn't love cheap, healthy eats?

Feel free to substitute another kind of bean for black beans. Red pepper for green pepper. Kale for spinach. Like thing for like thing, really. That way, you can make this dish for dinner even when your pantry isn't stocked to its full potential. Instead, you can make the most of your random stuff and still enjoy a wholesome, nutritious meal.


What you'll need . . .
  • 1 can black beans, drained and rinsed
  • 1/2 green bell pepper, chopped
  • 1/2 cooking onion, chopped
  • 1 tablespoon tamari or soy sauce
  • Dash of cayenne and black pepper
  • 2 handfuls raw spinach
  • 1/2 cup rolled oats
  • 1/2 cup dry TVP (texurized vegetable protein)
  • 1/3 cup wheat flour (plus a couple tablespoons, depending)

Method . . .
  1. In a food processor (and even small ones can handle this recipe -- just divide into even batches), combine your black beans, bell pepper, onion, tamari/soy sauce, and spinach. Pulse until smooth, but still slightly chunky (totally up to you).
  2. In another bowl, combine the rolled oats, TVP (if you don't have it, use some cooked rice or quinoa, perhaps?), and wheat flour.
  3. Mix in the vegetable puree . . . and add a couple tablespoons of wheat flour until the mixture is wet, but not too terribly sticky. You should be able to shape into patties without too much sticking to your hands.
  4. Shape into 4 large patties or 6 medium ones. Then heat some olive oil in a large pan over medium-high heat.
  5. Slide burgers onto the pan. Cook until browned on one side, then flip and cook until browned. Burgers should firm up a bit.
  6. Eat as is -- with your favorite toppings. If you'd like a cheeseburger, turn your oven to BROIL and put burgers on a cookie sheet. Cover with some shredded mozzarella (or other cheese) and broil until cheese is lightly browned and bubbly.
  7. Serve on whole wheat English muffin or pita bread.

And covered with cheese, mustard, and hot sauce is oh-so very good . . .

After dinner I decided to investigate the "bread and chocolate" bar from Theo's. I mean, Cait asked us after our post yesterday what it tastes like. If there are croutons or something else in it for the bread part.

Cait -- the best I can describe it: It's like little flecks of baguette crust. It's delicious. Crunchy. Amazing. Try it! (The guilty-because-I-ate-a-whole-bar-of-chocolate face is because I also topped it with some homemade peanut butter. Yum!)

So, that's our Black Bean-Spinach Burger recipe. I love how green it is! I also love that I'm not confined to a lifetime of frozen veggie burgers. We've created several recipes now that I really enjoy . . .
Any fun plans for the weekend? I'm running a half marathon -- not racing -- to help give me a feeling of accomplishment after my marathon D(id) N(ot) F(inish) last weekend. It's all part of the moving forward process and I have to run 12 miles anyway, so -- I figured why not add 1.1 miles . . . a race t-shirt . . . and a medal to that?

We've love to hear what you'll be up to! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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