Chef Kate McAloon wanted to make a moist and flavorful veggie burger and came up with this delicious recipe. We think you are going to really love it! You can make the patties any size you like, just cook them a bit longer if they are larger. Chef Kate has even made a “mock” meat loaf with this recipe when time was too short to make burgers. They’re sure to become a favorite! Please use organic ingredients whenever possible.

Black Bean and Spinach Veggie Burgers

Ingredients

1 Can refried black beans (or 1 ½ cup cooked black beans smashed well)
½ Cup cooked whole black beans
1 Cup cooked brown rice (or other grain)
1 Cup frozen spinach (thawed and as much moisture squeezed out as possible)
½ Cup frozen of fresh corn (raw and cut off the cob)
½ Cup ground cashew (grind in a food processor or blender)
¼ Cup sunflower seeds
2 Tablespoons sesame seeds
1 to 2 Tablespoons brown rice flour (you may need a little more or less to help bind the mixture)
2/3 Cup garbanzo flour
3 Tablespoons *Bragg’s Liquid Aminos or more sea salt to taste
*Sautéed veggies

Preparation

In a large mixing bowl, combine all the ingredients above well. You can use a spoon or your hands to mix. Add the sautéed veggies (recipe below) and mix well. Pick up a small handful of the mixture and form a ball. The mixture should hold together well. It may need a little more brown rice flour if it is too wet and sticky. If it is too dry and crumbles add a little bit of water at a time until you reach the desired consistency. Now you are ready to form whatever size patties you wish. This recipe makes several patties so you can freeze some before cooking to use later. Just thaw them and cook for a quick and easy meal.

*Sauté

1 to 2 Tablespoons olive oil
¼ Cup bell peppers (finely chopped)
¼ Cup carrot (finely grated)
¼ Cup Yellow or red onion (finely chopped)
2 Tablespoons cilantro (finely chopped)
1 Teaspoon sea salt
Freshly ground pepper (to taste)
Red Pepper flakes (to taste)
1 Clove garlic (grated or finely minced)
Olive oil for cooking the burgers
Arugula, tomatoes, onions, and your favorite toppings for serving

Preparation

In a small sauté pan heat the olive oil and add the veggies (except for the garlic) and seasonings and sauté over medium low heat for about 6 minutes. Add the garlic and continue cooking about 2 minutes until tender, stirring often. Cool a few minutes and add to the black bean mixture and combine well. Form patties. Cook the burgers on medium high heat, in a little olive oil for about 3 to 4 minutes on each side or until brown. Depending on the thickness of your patty, after browning, you may need to reduce the heat and cook a little longer until they are heated through. If they are hot inside and brown on the outside they are done. You can keep them warm in a low temp oven, loosely covered until you are ready to serve. They’re great the next day too. Chef Kate has used them before as a base for Mexican Eggs Benedict instead of English muffins and they were great. Just add poached or fried eggs, salsa, and a little cilantro.

*www.bragg.com

Until next time “Savor Every Morsel of Life” xxx Chef Kate

Visit www.chefkatealiveandcooking.com.

Image By: Peter Turner