Burgers are a great thing to have on hand in the freezer for a quick lunch or dinner. If you are not always in the mood for beef or turkey, or if you are vegetarian, these burgers are perfect. Even if you eat meat, it’s great to have a few vegetarian meals in the rotation. Personally, I get bored if I don’t mix it up a little sometimes. Another great hidden benefit is that it’s a perfect way to sneak some veggies into your child’s diet without them even knowing it. They are great topped with relish, or guacamole. These burgers freeze well and don’t take very long to heat up.
On occasion I have bought frozen gluten-free veggie burgers to have as a snack or side dish in a pinch. I found that a homemade version tastes better, has better ingredients, and is A LOT cheaper. I have seen them for $4-$5 for a box of 4. I doubt it costs even half this much to make your own.
This recipe is very easy because it mostly consists of throwing everything into a food processor. It’s quick to make and an easy clean up. I made 2 batches of these over the weekend and it took less them 20 minutes to throw them together.
Black Bean Burgers
- 1 onion
- 1 stalk celery
- 4 shitake mushrooms
- handful of fresh parsley
- 1 broccoli stem (slice off the thick outside layer)
- 1 egg
- 2/3 cup raw walnuts
- 2 cups cooked black beans
- 2 tbs tamari
- 1/2 tsp sea salt
- 1 tsp thyme
- 1 tsp basil
- 3-5 cloves of garlic
- 1/2 cup gluten free flour (I used chic pea flour)
Preheat oven to 350 degrees. Place all the veggies in the food processor and chop well. Add the nuts and beans and turn on the food processor until smooth. Add the egg, tamari, spices and run the food processor until blended. Pour the mixture into a mixing bowl and slowly add flour to thicken. Form into patties with your hands and place on a parchment lined baking sheet. Bake for 25 minutes.
Do you make homemade black bean burgers or veggie burgers? What is your favorite recipe?