Directions: |
Directions:PREPARE VEGGIES AND BEANS
1. Heat the oven to 400º F. Line two rimmed baking sheets with parchment paper or foil.
2. Using a damp paper towel, brush all dirt from the mushrooms. Cut away and discard any hard stems. Roughly chop the mushrooms,carrot, onion, and broccoli into ½” chunks. Toss veggies into the bowl of a food processor. Add the garlic, olive oil, smoked paprika, chili powder, salt and pepper. Close the lid and pulse 10-20 times until coarsely ground.
3. Spread the ground vegetables onto one of the lined baking sheets. Pat them down with a spatula until a very thin layer of vegetables covers the majority of the baking sheet. Roast the vegetables for 15 minutes. If the veggies around the outer edges start to turn dark brown, stir and press them back down into a thin layer. Meanwhile, spread the drained black beans onto the second baking sheet in one lay. When the vegetables have roasted for 15 minutes, stir them and press into a thin layer once more. Transfer both baking sheets (vegetables and black beans) to the oven. Roast until the beans begin to split and look dry, and the vegetables look drier and toasted, about 15 minutes. Let everything cool.
MAKE THE BURGER MIX
1. While the beans and vegetables roast, rinse the food processor bowl and dry. Place the walnuts, spinach, and fresh herbs in it, and pulse until they are about the size of breadcrumbs. Add the cooled beans and pulse 5-10 times until the beans look crumbly with large crumbs.
2. Add the roasted vegetables, panko breadcrumbs, eggs, and the tomato paste. Pulse until everything is just combined. You want some texture, so don’t pulse until totally smooth. Scrape the mixture into a bowl and fold in the rice.
3. Refrigerate the veggie burger mix up to 24 hours, or make patties, cook them and freeze wrapped in foil for up to 3 months.
COOK THE BURGERS
1. When you’re ready to make the burgers, divide them into equal portions, about 3¼ oz each, forming them each into ½” thick patties.
2. Heat a skillet (cast iron works well) over medium heat, add oil, and place patties in single layer. Cook until heated through, firm and browned on both sides, about 4-6 minutes on each side. Be careful when flipping sides so they stay together. If any bits fall from the sides as you flip, press them back into the sides of each patty.
3. To reheat frozen cooked burgers: Bake in a 350ºF. oven until heated through, 15-20 minutes. Or can reheat in a skillet over medium-low heat until heated through, 5-10 minutes on each side. Microwaving not recommended, as the burgers steam and become floppy. |
Personal
Notes: |
Personal
Notes: When I first made these, I only used 1 can of black beans. The first night they did not seem firm enough. I added a second can of black beans to this recipe, hoping the extra beans would add and extra firmness to the recipe. They also needed more seasoning than the original recipe called for. I have increased the spices slightly in this recipe, but will need to taste frequently to make sure enough seasoning has been added. We had “cheese”burgers the first night we had them. Not only does the cheese add more calories and fat, but made the burgers lack that much more texture. Using a frozen, patty (that I had not cooked prior to freezing), I cooked it on medium- high heat until fairly crispy and browned. I did not put any cheese on it. I had crispy onion, crispy pickles, and tomato slices. The burger was really delicious!
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