Black Bean Burgers

I wanted to be sure to include a vegetarian option during this week of burgers. Hubby and I eat vegetarian about once a week. It’s not necessarily something we plan on, it just happens with all the various recipes we are trying out. I set out to find a tasty looking black bean burger recipe and this one was in my Google Reader with a star next to it.

Hubby actually made these burgers the other night when I was doing some chores around the house. I like that the recipe makes 8 patties so we have leftovers (I popped 4 of them in the freezer for a quick meal at a later date). You could definitely cut the recipe in half if you only want to make 4 patties though.

I topped mine with mustard, lettuce, and tomato. It was delicious this way. The burgers had a great depth of flavor. If you like spicey food, be sure to check out Katie’s original recipe. After omitting the spiciness, we also subbed grated zucchini for the green pepper because that’s what we had on hand. The zucchini helped to keep these burgers moist.

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Black Bean Burgers

Yield: 8

Ingredients:

2 (14oz) cans low-sodium black beans, drained and rinsed well
1/2 medium yellow onion
1 cup shredded zucchini, squeezed dry
1 clove garlic
1 medium carrot
1 tsp cumin
1 tsp smoked paprika
pinch salt and pepper
1 egg
1/4 cup herbed bread crumbs

Directions:

Preheat oven to 350 degrees and line baking sheet with parchment.

In bowl of food processor, add onion, green pepper, carrot and garlic. Pulse to combine well and mince ingredients.

Remove from food processor bowl and place in fine mesh strainer to strain off excess liquid.

In medium to large bowl, place rinsed and dried black beans. Smash into paste with fork. Add remaining ingredients and stir to combine well.

Using hands, place bun-sized patties onto baking sheet.

Place into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through.

Recipe adapted from Good Things Catered

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

  1. #
    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

  2. #
    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

  3. #
    3
    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

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    4
    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

  5. #
    5
    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

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    6
    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

  7. #
    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

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    8
    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

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    9
    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

  10. #
    10
    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

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    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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