I love burgers and eat veggie burgers frequently. I find them just as tasty as a regular burger and there are so many varieties. I found some black bean burgers in the freezer section of the store and they were good but I wanted to make some of my own from scratch as a new adventure in the kitchen. I have been trying to shy away from canned beans and I purchase dry beans almost exclusively now. Since I have such a nice variety of dried beans now, I decided to make my own three bean veggie burgers.
My first question was which three beans would I use? Black beans are probably my favorite so I knew they would be me #1 choice. I picked red kidney beans next then white northern beans since I thought the color would come out appetizing. I mean, who wants a bean burger that is just plain ugly in color? Not this girl. As a shortcut, you can use canned beans and I know evenings get busy and canned would get dinner on the table quick.
Using dried beans is actually quite easy, although you have to plan ahead since it takes some time. I’ve used them in my Chili recipe among others. What I do is decide on the beans I want to use and place them in a strainer and rinse them off first. Then I place them in my pasta pot and cover them in water about an inch or so above the beans. I also like to add a teaspoon or two of Mrs. Dash Chipotle seasoning. As the beans take on the water, they also take on the seasonings flavor. After they soak overnight, I slow cook them on the stove, first bringing the water to a boil, then lower to simmer for about an hour. More if you have lots of beans. One other thing, I let them cool before starting this recipe. The best part is I cooked more then I needed so I can have beans for a taco dinner later in the week.
Three Bean Veggie Burgers
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Meal type||Lunch, Main Dish|
- 1 cup black beans (canned or soaked overnight & cooked)
- 1/2 cup white northern beans (canned or soaked overnight & cooked)
- 1/2 cup red kidney beans (canned or soaked overnight & cooked)
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic (minced)
- lemon zest to taste
- 1 tablespoon all purpose flour
- 2 tablespoons olive oil
- 4 sandwich thins
- feta cheese
- 4 Slices roma tomato
- 1 Whole avocado (sliced)
- condiments of choice
Add cayenne seasoning if you want some extra kick to your burger.
This was my first attempt at my own burger and I chose garlic, cumin and coriander as my seasonings since they are just so good together so I figured they would season the burger nicely. I didn’t add cayenne this time around since I wanted to see how they turned out first before kicking up the heat.
These were quite good. They were good when first cooked and also reheated well, although they could get a bit dry. To counter that, I would add some flavorful mustard or a greek yogurt style sauce, which also added a new flavor to the burger. I like feta so I thought that would be good on it. I also used sandwich thins since I didn’t want too much bread but feel free to use your favorite bun.
I hope you give this a try and put your own spin on it with various seasonings and cheeses. When you do, come back and let me know how you made it your own. I’m always interested in your ideas.