For lunch today, I had a black bean veggie burger in a pita pocket. I added a little veganaise, bean sprouts, and spinach into the pita pocket to make it even more tasty. I also had about half a cup of quinoa to go along with it. Talk about a filling lunch...this was indeed filling! This was my first time to put bean sprouts and veganaise on a sandwich. I have to say, the sandwich was delicious!
Here's the recipe for the black bean veggie burgers that I made.
3 cups cooked black beans
1/2 green bell pepper (chopped)
1/2 red bell pepper (chopped)
1 sweet onion (chopped)
1tbs ground flax seed
1 tbs chili powder
1 tbs garlic powder
1 tbs cumin
salt and pepper to taste
3/4 cup oats or bread crumbs (I used oats)
corn starch for dusting (you can omit this)
olive oil for frying
Put the cooked black beans in a food processor and blend. Don't blend until smooth though. Leave it a little chunky.
In a small bowl whisk together the flax seed and water. Let the mixture sit for a few minutes.
Transfer black beans into a large bowl and mix in the peppers, onions, garlic powder, chili powder, cumin, salt, and pepper.
Mix in the the flax/water mixture and then mix in the oats (or bread crumbs) until mixture is sticky and holds together.
Make into 10-12 medium size patties.
To get the patties to hold together better, you can put the them on a cookie sheet lined with parchment paper and put them in the freezer for about 30 minutes.
After you have taken the patties out of the freezer, dust both sides with cornstarch. You can omit this step if you would like. I just like how it fries up with the cornstarch on the outside of the patties.
Heat a non stick skillet with olive oil and cook patties about 8- 10 minutes on each side over medium heat.
The patties freeze well also. Since I am the only one in the house who will eat these, I wrapped some patties up and stuck them in the freezer for a later time.