I'm not sure what's more remarkable about tonight's dinner - that I made homemade veggie burgers for the first time in over 20 years of being vegetarian or that Todd and I ate dinner at 7:30. Since the weather is cloudy (yet again- this is 3 weeks in a row of rainy weekdays) and my Tuesday night group ride was canceled, I decided to just come home and get some things done. My original back-up plan was to go to yoga, and while I can always use more stretching, I can also use a night of reading. Todd and I typically end up eating dinner around 10:00, so I'm guessing I'm going to be hungry again around bedtime. Good thing I have leftovers.
I'm not sure why I've never made veggie burgers from scratch before. I've made mock "meat"loafs which is very similar, and "meat"balls, but never veggie burgers. I think I got veggieburgered out at one point or something. There was a time when it seemed hard to get anything but a veggie burger as a vegetarian when you ate outside your home, so maybe it just wasn't something I was excited to eat. Making them from scratch is certainly far better than the frozen kind.
This recipe isn't going to totally knock your socks off, but it's definitely a good, basic foundation to use that's not that labor intensive. I plan to mess around with it and see what I can do with it. Don't expect it to be a solid hockey puck type thing like a frozen one. They are a little crumbly. We had them with roasted potatoes and the aioli sauce from a couple of posts ago, and some broccoli. It made a nice casual meal.
Black Bean Burgers
1 14 oz can black beans
1/2 bell pepper, chopped small (I used orange, but any color will work)
1/2 onion, chopped small
3 cloves garlic, minced
1 tblsp chili powder
1 tblsp cumin
1 tspn thai chili sauce or hot sauce
1/2 cup bread crumbs (I used Panko style)
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat the oven to 375 degrees, and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty. Add onion, pepper and garlic.
3. In a small bowl, mix egg, chili powder, cumin and chili sauce. Stir into mashed bean mixture.
4. Mix in bread crumbs until the mixture is sticky and holds together. Add more bread crumbs if necessary. If you are using bread crumbs that are not seasoned, you may want to add a little salt. Form 4 patties using your hands to mash together.
5. If grilling, place patties on foil and grill for 8 minutes on each side. If cooking in the oven, place on baking sheet, and bake 10 minutes each side.