I first made these veggie burgers for my husband when we were still dating. We both agreed that they were great! But then I kept trying other recipes, none of which were nearly as good as these. He kept saying, "What about those that you made when we were first dating? Those were the best!" I agreed with him, but after having tried so many recipes, I couldn't remember which ones had been 'the best.'. Finally I remembered that the recipe had originally come from my mom, so I just asked her and (of course) she knew exactly which recipe I meant. I've tweaked the original recipe a little bit here and there, and these are now my default bean burgers. I rarely even try another recipe, and whenever I do, I wish that I'd just stuck with these! They're really the best.
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Ingredients:
3 stalks celery1 medium carrot (or about 6 baby carrots)
1 medium onion
1 large handful baby spinach
2-3 Tbs. olive oil
1 clove garlic, minced
1 15oz. can (2 cups) black beans, drained and rinsed-- reserve some bean water
1 large egg, lightly beaten
1 Tbs. ground cumin
1/2 cup plain bread crumbs (about 1 piece of bread)
salt and pepper
Directions:
Preheat oven to 375. Prepare a baking sheet with non-stick spray or parchment paper.Chop Veggies
Saute Your Veggies
In a medium skillet, heat your oil over medium heat. Add the diced veggies and garlic. Cook until soft, which shouldn't take too long if your veggies are nice and tiny. Add cumin and saute for another 30 seconds to 1 minute to develop flavor. Set aside to cool for several minutes.
Mix Your Burgers
Form Patties and Bake
Using your hands form into patties (about 6) and place on baking sheet. Bake until firm and set, about 30 minutes, flipping once to ensure even browning.
Serve as you would any other burger.
