These burgers tho. O.M.G. If you are looking for a wimpy, dry, puck-like veggie burger than you can stop reading now.
Ha. Like anyone is looking for that. These burgers are juicy and flavorful; basically everything you want out of a good burger.
It was my birthday earlier this month and I was craving a big ol’ burger with all the fixings. I’m talking mile high and stuffed with my favorite condiments: caramelized onions, avocado, (tempeh) bacon, and sweet potatoes (in any form). Now in the past, I’ve had some disappointing veggie burgers and sadly I’ve made some disappointing veggie burgers. It’s hard to make a “meaty” texture that doesn’t taste grainy and remains tender on the inside. Too much flour and the burger not only dries out, but it starts to taste more like a whole grain patty than a burger. Not enough flour and the burger won’t hold it’s shape and you’re left with a pile of mush. Both have happened to me.
This time I went for a minimalist approach, using only black beans, zucchini, and flax seeds as a base. Perfection! They came out crunchy on the outside and juicy on the inside. The zucchini adds an extra level of moisture that helps keep these burgers from drying out and with a few Tablespoons of ground flax seed keeps everything together without the use of extraneous flours. After the addition of chili powder, smoked paprika, and cumin, these burgers truly are one of the few perfect veggie burgers I’ve made/tasted. I’m super happy with how they turned out and ate these babies for a week straight. Whip up a batch, lay out your favorite burger toppings, and dinner (or lunch!) is served veggie style 🙂
Black Bean Zucchini Burgers
3 cups cooked black beans (about 2 cans)
1 cup grated zucchini*
1/4 cup finley diced red onion
2 garlic cloves, minced
2 Tbsp ground flax seed
2 tsp smoked paprika
2 tsp chili powder
1/4 tsp cumin
dash cayenne pepper (optional)
salt and pepper, to taste
*if the zucchini is organic leave the skin on, otherwise peel
- Preheat the oven to 400F and line a baking sheet with parchment paper. Mash 2 cups of the black beans.
- Place the zucchini in a dishtowel and squeeze as much liquid out of it as possible. Place in a bowl.
- Add the mashed beans, onion, garlic, flaxseed, and spices the the bowl with the zucchini and mix until well combined. Add the cup of whole black beans and gently fold in.
- Form into 6 patties and place on the lined baking sheet. Bake for 15-20 minutes, flip the burgers, then bake another 10-15.
- To freeze: cool patties completely on a cooling rack, then place in a air-tight container.