Burgers. We all grew up with them. If it wasn’t for family barbecues or cottage lunches, we definitely acquainted ourselves with them through fast food runs to Wendy’s, McDonalds, or Harvey’s.
I loveeee a damn good burger—One that is juicy and full of flavor with the right toppings and sauces makes for a pretty great experience. So when I began this Meatless Monday journey, one of the things I was going to miss was having a burger.
Now, I know I could have a burger any other day of the week but I wondered if I could have the same experience but without a beef burger.
I wanted to come up with a burger that would be so good that I would forget that I was eating a bean burger. I experimented with a few recipes, which were good but still not “meaty” enough.
The sweet potato & quinoa patties were sweet and savory but not very burger like. Plus they didn’t hold together quite well, I had to add breadcrumbs and an egg, which wasn’t ideally my goal.
This week though, I hit the jackpot! The magic ingredient: Black Beans!
So so good and “meaty” and delicious! Paired it up with Portobello mushrooms as buns and I had a pretty awesome meal that left me feeling full and good! No regrets about this meal.
You can also pair it up with a real bun. If I feel for the extra carbs, I opt for sourdough freshly made buns (Guelph’s Farmers Market has some Artisanal Bread vendors who make them), and Grain Harvest has some as well in Waterloo at J & P Grocery and Vincenzo’s.
Black Bean Burger Ingredients:
1 can of black beans rinsed & drained
1 medium carrot shredded
¾ cup of cooked quinoa
1 tsp of Salt
Dash of Pepper
Dried Organo & Basil
½ Medium Onion diced
¼ cup Oat flour
2 tbsp of Dijon Honey Mustard
Toppings & Buns:
2 Portobello Mushrooms per patty/person
Roasted Eggplant, Red Peppers & Onions
¼ avocado per patty (1 for 4 people/patties)
½ cup Greek Yogurt
1 tsp of chopped Dill
¼ Cucumber (peeled and thinly cubed)
Salt to taste
Splash of Lemon juice
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