I’m on a roll with making my own veggie burgers these days for Mr. Batch. In case you missed the recipe for Quinoa-Lentil Veggie Burgers last week, check it out. This recipe will follow a similar format, with a different combination of grains.
Cook the black beans (or open two cans of black beans and drain and rinse):
- 1 cup black beans, rinsed and inspected for any duds or small stones
Soak beans overnight in 4 cups of filtered water. The next day, drain and rinse the beans again and add them to a slow cooker, along with:
- 1/3 cup of jarred salsa — I used Trader Joe’s brand “Chunky Salsa”
- 1/2 of an onion
- 2 cloves of garlic, smashed
- 1 or 2 bay leaves
- several grinds of freshly cracked black pepper
- 4 cups of filtered water
Cook on high, covered, for 3 hours. Stir periodically, to check that there is enough water. Mid-way through cooking, I flipped my onion-half so that the other side cooked and added flavor.
After three hours, test some of the beans by blowing on them to cool them — the skin should pull-back from the beans, and they should be tender, but will taste bland.
Stir-in 1 teaspoon of salt and allow to continue cooking for about 10 minutes. Then taste again, and adjust seasoning, if needed. Once the flavor is how you like, drain any excess liquid and remove onion and garlic cloves. Allow beans to cool.
Cook the brown rice:
- 1 cup brown basmati rice, rinsed
- 2 cups filtered water
- 1/2 teaspoon salt
- 1/3 cup jarred salsa — I used Trader Joe’s brand “Chunky Salsa”
In 2-quart (or larger) high-sided pot, bring water, salt and salsa to a boil and add rinsed rice. Bring back to a boil, then down to a low simmer and cover pot. Cook for 35 – 40 minutes. Taste-test for tenderness at end of cooking time — may need another 5 minutes of cooking.
Once tender, pull off heat but leave pot covered for 10 minutes. Then remove cover and fluff with a fork. Allow rice to cool.
Make the veggie burgers:
Once black beans & brown rice are cool, stir to combine in a large bowl. Puree 1/3 of beans + rice in a food processor. Add back to bowl.
- 2/3 cup coconut flour (if you are not eating gluten-free, you could substitute all-purpose flour)
- 2 eggs
- the rest of the contents of the jar of salsa from above
Add ingredients above to rice-bean mixture in large bowl and stir to combine. Form into patties and add to parchment-lined baking sheet. (I lined the baking sheet with parchment because I didn’t want to add oil/fat to prevent the patties from sticking to the pan, yet wanted the patties to get as much contact with the heat of the pan as possible, and the parchment paper is thin and will break down easily in a compost bin).
This recipe yielded 9 patties for me.
I sprinkled the tops with a little salt and pepper (like I would a meat burger). Bake at 350 degrees F for 15 minutes. They will be slightly browned when finished baking. Allow to cool completely.
I froze 5 veggie burgers and am curious to how they will be, once thawed — stay tuned.
I added a slice of very thinly sliced cheese to 4 burgers, put them over a bed of roasted zucchini, sautéed mushrooms & onion, and a small amount (1/4 cup) steamed white rice and served them with a side of guacamole & a 1/2 salt-brined pickle, for a gluten-free vegetarian lunch for Mr. Batch: