Black Bean and Spinach Veggie Burgers

I wanted to make a moist and flavorful veggie burger and came up with this delicious recipe. I think you are going to really love it! I found really cute little buns and made sliders (small burgers) for the photo. You can make the patties any size you like, just cook them a bit longer if they are larger. I’ve even made a “mock” meat loaf with this recipe when time was too short to make burgers. They’re sure to become a favorite! Please use organic ingredients whenever possible.

1 Can refried black beans
(or 1 ½ cup cooked black beans smashed well)  

½ Cup cooked whole black beans  

1 Cup cooked brown rice (or other grain)  

1 Cup frozen spinach
(thawed and as much moisture squeezed out as possible)  

½ Cup frozen of fresh corn (raw and cut off the cob)  

½ Cup ground cashew (grind in a food processor or blender)  

¼ Cup sunflower seeds  

2 Tablespoons sesame seeds  

1 to 2 Tablespoons brown rice flour
(you may need a little more or less to help bind the mixture)  

2/3 Cup garbanzo flour (if you can’t find it you can use coconut, almond, or other flours)  

3 Tablespoons *Bragg Liquid Aminos or more sea salt to taste  

*Sautéed veggies

In a large mixing bowl combine all the ingredients above well. You can use a spoon or your hands to mix. Add the sautéed veggies (recipe below) and mix well. Pick up a small handful of the mixture and form a ball. The mixture should hold together well. It may need a little more brown rice flour if it is too wet and sticky. If it is too dry and crumbles add a little bit of water at a time until you reach the desired consistency. Now you are ready to form whatever size patties you wish. This recipe makes several patties so I often freeze some before cooking to use later. Just thaw them and cook for a quick
and easy meal.

*Sauté

1 to 2 Tablespoons olive oil  

¼ Cup bell peppers (finely chopped)  

¼ Cup carrot (finely grated)  

¼ Cup Yellow or red onion (finely chopped)  

2 Tablespoons cilantro (finely chopped)  

1 Teaspoon sea salt  

Freshly ground pepper (to taste)  

Red Pepper flakes (to taste)  

1 Clove garlic (grated or finely minced)  

Olive oil for cooking the burgers  

Arugula, tomatoes, onions, and your favorite toppings for serving

In a small sauté pan heat the olive oil and add the veggies (except for the garlic) and seasonings and sauté over medium low heat for about 6 minutes. Add the garlic and continue cooking about 2 minutes until tender, stirring often. Cool a few minutes and
add to the black bean mixture and combine well. Form patties. Cook the burgers on medium high heat, in a little olive oil for about 3 to 4 minutes on each side or until brown. Depending on the thickness of your patty, after browning, you may need to reduce the heat and cook a little longer until they are heated through. I usually test one while cooking to see if it is done and because they’re so good I can’t wait! If they are hot
inside and brown on the outside they are done. You can keep them warm in a low
temp oven, loosely covered until you are ready to serve. They’re great the next
day too. I’ve used them before as a base for Mexican Eggs Benedict instead of English muffins and they were great. Just add poached or fried eggs, salsa, and a little cilantro.

Please leave a comment with your questions, recipe requests, any recipe tips you wish to share, and let me know how you like the burgers.

Image By: Peter Turner www.magiclanternpaperproducts.com

*Available at Mrs. Brown’s Remarkable Natural Products in Mona Vale, NSW and other fine natural food stores www.mrsbrowns.com and Whole Foods in the US