The Best of Everything Veggie Burger
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. The black beans and bold mix of flavor offers a burger that won't disappoint. You will not even miss the 'meat'.
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. The black beans and bold mix of flavor offers a burger that won't disappoint. You will not even miss the 'meat'.
- 2 eggs
- 1 cup water
- 1 tablespoon chili powder
- 6 cloves garlic peeled
- 2 cans black beans rinsed and drained
- 1 cup uncooked instant brown rice
- 1 green bell pepper halved and seeded
- 1 medium onion quartered
- 1/2 cup sliced mushrooms
- 3/4 cup mozzarella cheese shredded
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon hot sauce
- 1 cup dry bread crumbs or as needed
- Carbohydrate 90.7681461239447 g
- Cholesterol 159.144 mg
- Fat 11.9988324739321 g
- Fiber 15.0648646813623 g
- Protein 30.9430005908119 g
- Saturated Fat 4.79931688680845 g
- Serving Size 1 1 Serving (393g)
- Sodium 1700.41558791469 mg
- Sugar 75.7032814425823 g
- Trans Fat 1.49734048017342 g
- Calories 591 calories
Step-by-step
- Cook the brown rice according to package directions.
- Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil.
- Mash black beans in a large bowl with a fork until thick and pasty; set aside.
- Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans.
- Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
- Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture.
- Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.
- Divide into 6 large patties.
- Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Black beans form the dense structural foundation of these patties, requiring thorough physical disruption to release their natural starches and act as a reliable binder. Without mechanical mashing, bean-based patties inevitably crumble under the spatula. Transforming loose legumes into a cohesive mixture relies on specific preparation steps and kitchen hardware coordination.
- Process the bell pepper, onion, mushrooms, and garlic using pulse mode on your food processor to avoid liquefying the vegetables, which would introduce excess moisture and ruin the patty integrity.
- Cook the brown rice ahead of time and let it cool completely; warm grains release steam that weakens the crumb structure and prevents the patties from holding a solid edge on the grill.
- Adjust the consistency by adding dry bread crumbs incrementally until the raw mixture feels sticky and maintains its shape when squeezed in your palm.
- Grill the patties on lightly oiled aluminum foil over high heat for approximately eight minutes per side, monitoring for a deep golden brown crust before attempting the flip.
- Judge doneness visually and texturally by checking that the mozzarella cheese has melted internally and the exterior presents a firm, charred crust that resists indentation.
Proper refrigeration of the shaped patties for thirty minutes prior to cooking firms the fats and starches further. Mastering this thermal management guarantees structural stability over an open flame.
