I've never been a fan of veggie burgers. I don't care for soy and it's aftertaste, or tvp, nor do I miss real burgers. I do, however, love beans and I'm always looking for new ways to use them. Since I was making real burgers for the hubby, I decided to try and make some veggie burgers using beans for me and the kids. Topping the burger with slices of avacado really made this for me, it will now be on my shortlist of quick meals. The green chips on the side have a satisfying crunch and are a great way to add more greens with their healthy calcium to your diet.
Bean Veggie Burgers
In a small pan in 1 T. olive oil, sweat
1/2 of a large onion, chopped
2 cloves garlic, minced
about 10 min. till tender. In food processor place
1/2 c. instant oats
pulse a few times to break them up. Then add
1/2 tsp. chili powder
1/2 tsp. cumin
pinch cayenne pepper
1 egg
the garlic and onions from the pan
1 can black beans, rinsed and drained
Pulse till coarsely chopped, do not make a paste. Using floured hands, form into 5 thin patties. Place on a foil lined plate and chill 2-3 hours. If you are in a hurry you can freeze 20-30 min. Grill on George Foreman grill about 5 min. I topped mine with a thin slice of jack cheese, lettuce, tomato, chopped onion, and avocado slices on a seven grain bun.
Green Chips
large bunch of greens- I've used swiss chard, beet greens, collard greens and kale (the photo shows kale)
1 T. olive oil
1 T. red wine vinegar
1/4 tsp. each-sea salt, pepper, oregano and basil
Preheat oven to 350. Wash greens and remove stems. Tear into 2-3" pieces and spread on a baking sheet. Mix vinegar, oil and seasonings together, pour onto greens and toss to coat. Bake 10-20 min. till good and crispy. Thin greens like swiss chard and beet greens cook faster than sturdier collards and kale.
