Black Bean Plantain Veggie Burgers with Avocado

A Busy Mom's Delicious and Easy Veggie Burger Recipe

Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, soccer practice, and making sure everyone has a nutritious meal on the table, finding time for elaborate cooking can feel impossible. That's why I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will love. This Black Bean Plantain Veggie Burger recipe is a perfect example – it's packed with flavor, surprisingly easy to make, and a welcome change from the usual weeknight fare. And the best part? It's adaptable to whatever fresh ingredients I have on hand.

The inspiration for this recipe came from a recent trip to a farmers market. I stumbled upon the most beautiful, ripe plantains, their skins almost black with sweetness. I knew immediately that I wanted to incorporate them into a savory dish, something hearty and satisfying. I had a can of black beans in the pantry, and the rest, as they say, is history. The combination of sweet plantains and savory black beans is surprisingly harmonious. The chipotle powder adds a smoky depth, while the hemp seeds and tahini provide a delightful nutty creaminess. It’s a flavour explosion in every bite! The oat flour acts as a perfect binder, helping the patties hold their shape during cooking. I usually make a double batch, so there are leftovers for lunch the next day. The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment with different toppings. I love adding a layer of creamy avocado, crunchy lettuce, and spicy salsa, but the possibilities are endless!

Beyond the Burger: One of the things I love most about this recipe is the versatility of the plantains. The recipe calls for about one cup of cooked plantains to be added to the burger mixture. This means you'll have leftover plantain rounds, which can be served as a delicious side dish. They’re naturally sweet and slightly caramelized, providing a wonderful contrast to the savory burgers. I sometimes even toss them with a sprinkle of cinnamon and a drizzle of maple syrup for an extra sweet treat.

Making it Work for Your Week: To make this recipe even more efficient, I often prep the plantain rounds and the burger mixture on the weekend. Store them separately in airtight containers in the refrigerator. Then, during the week, all it takes is a few minutes to form the patties, cook them, and assemble the burgers. This makes for a quick and satisfying weeknight meal without compromising on taste or nutrition. That’s the kind of efficiency every busy mom can appreciate!

A Quick Tip: If you're short on time, you can skip the step of pan-frying the plantains. Simply mash a ripe plantain and add it directly to the burger mixture. It'll still be delicious!

This Black Bean Plantain Veggie Burger recipe is more than just a meal; it's a testament to the magic that happens when simple ingredients come together. It's a recipe that nourishes both the body and the soul, proving that healthy eating doesn't have to be complicated or time-consuming. It's a recipe that fits perfectly into the rhythm of my busy life, and I hope it will become a welcome addition to yours as well.

Variations:

• Spicy kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the burger mixture.
• Cheese lover's delight: Incorporate some shredded vegan cheese into the patties for a cheesy twist.
• Mediterranean flair: Add chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese (vegan option available) to the burger mixture.
• Southwestern twist: Add a spoonful of corn, diced bell peppers, and a sprinkle of cumin to the burger mixture.

No matter how you choose to customize it, this Black Bean Plantain Veggie Burger recipe is a winner. Enjoy!

Step-by-step

• First, prepare the plantains: Slice them into thin rounds. Warm a skillet over high heat, add 1 tsp oil. Cook the rounds 1-2 minutes per side until lightly browned. Add water if the pan gets dry. Remove plantains, measure out 1 cup, and set aside the rest.
• Add the measured 1 cup of cooked plantains to a large mixing bowl.
• Also add to the bowl: black beans, chipotle powder, salt, onion, hemp seeds, tahini, lime juice, cilantro, and oat flour.
• Mash the mixture well with a fork or potato masher until beans are mashed and split.
• Heat a skillet over medium-high heat with 1 tsp oil.
• Form the mixture into patties and cook them for 1-3 minutes per side until browned.
• You can finish cooking in the skillet or transfer to a 350°F oven for 10 minutes.
• Assemble the burgers: I used a bottom bun, vegan mayo, patty, lettuce, onion, avocado, salsa, and a top bun.