Vegetarian food and meals have been all the rage lately. Although I am not a vegetarian myself I do like to experiment with plant based proteins and vegetarian dishes. A while back I made everyday of the week designated to a type of meal and started to do meatless Mondays. This burger came from that inspiration.
It is important to get a variety of different protein sources and plant based protein has been shown to have great health benefits. It is for sure more heart healthy than high fat meats. It also brings a new variety of amino acids which are essential to our diet.
Vegan and vegetarian dishes can be super tasty with lot’s of different flavours and textures. We can agree though it can be a lot more work. Especially when doing meal prep. I found my black bean burger recipe to be quite simple and easy to make using a food processor for most of the grunt work.
It took me a few tries to get this recipe just right as it’s all in the binding! (Getting the dang things to stick together and not crumble). I finally nailed it and feel confident in this recipe which is also delicious by the way.
I especially like to do a lettuce bun for these as I find with many vegetarian or vegan burgers it’s nice to have the crunch from the lettuce. Use as a meal with some sides or meal prep for lunches!
Makes about 10 patties
Calories per patty 105
1 can black beans (540mls) rinsed
1 cup whole wheat panko crumbs
1 Reb bell pepper
2-3 cloves garlic
2 tsp chilli powder
1 tsp cumin
1 tsp garlic powder
1 tbsp sriracha
2 tsp salt
Roughly chop pepper, onion, and garlic and throw into food processor until achieved a pasty texture and transfer mixture to a bowl.
Next put black beans into food processor and blend until also pasty.
Mix all ingredients together in same bowl until combined well. Shape into 9 or 10 patties. Chill in the fridge for 1-2 hours.
Bake @400 for 15 minutes. Flip then bake for another 15.
Serve with lettuce bun/wrap.