B is for: Black Bean & Veggie Burger

For some reason, I love veggie burgers. This is not to say I
don’t enjoy a good juicy hamburger from time to time, because I do.  (I’m a Montana girl afterall). But
there’s something about combining the different flavors of veggies and beans
into a patty that just appeals to me. Last week, I made homemade black bean
burgers with leftover filling from the zucchini cups and ate them with my
delicious avocado fries. They were so good I just had to recreate them for “B”
week. 

This recipe is very versatile, meaning you can use just
about any type of vegetable you want. The good news is, because I was experimenting last week, I learned
by trial and error that they definitely need something to hold them together.
Just regular bread crumbs weren’t enough, so I added some dry oatmeal for some
structure and fiber. The second batch came out great…crispy on the outside, slightly
soft in the middle and they didn’t fall apart.

Start by sautéing the onion and garlic in a little olive
oil. Mix in the rest of your chopped vegetables and cook for a few minutes longer. I was making a saute for some venison tacos I’ll be posting later, so I went with a mixture of eggplant, baby zucchini, baby summer squash and carrots, but feel free to use your favorite vegetables. (By the way…aren’t those baby zucchini and squash the CUTEST?!?) You’ll need about two cups of cooked vegetables total. (So start with more than that since they’ll cook down).

Combine the onion/veggie mixture with the drained black
beans, herbs, chia seeds, spices, oats, bread crumbs, pine nuts, spinach and one egg and process until a chunky paste
forms. If the mixture seems a little dry, add another egg. Refrigerate mixture at least 30 minutes to help everything firm up a bit. Coat a baking sheet with cooking spray and form into large patties. (Yes, I realize they resemble something you’d see in a cow pasture, but trust me, they taste delicious). Bake at 450 degrees for 30-40 minutes, turning halfway through.

*Note: You can also fry them on the stove in oil, which is much faster, but baking them is obviously healthier.

Pile your favorite burger toppings and serve on a whole wheat bun. (Avocado fries would go great with this!)