Homemade Black Bean and Mushroom Veggie Burgers
Ingredients
- 1 can (15oz) black beans
- 1 cup cooked mushrooms
- 1 onion (around 1/4 cup), roughly chopped
- 2 garlic cloves
- Handful of sun-dried tomatoes (makes around 1/4 cup of small chopped pieces)
- 1/4 cup fresh packed basil or 1 tbsp dried basil
- 1/4 cup breadcrumbs
- 1/4 cup all purpose flour
- 2 tsp salt, or to taste
- Oil for frying
Avocado pesto
- 2 1/2 tbsp basil pesto
- 3 tbsp fresh avocado
- 2 tsp lemon juice
Basil pesto
- 2 1/2 cups packed basil leaves
- 1 cup olive oil
- 2 cloves garlic
- 1/2 cup pine nuts or cashews
- 1 tbsp lemon juice
- 1 tsp salt, or to taste
Burger assembly
- 4 burger buns
- 4 black bean patties
- Avocado pesto
- Ketchup
- Lettuce
- Tomatoes
- Purple cabbage
Preparation
In a pan, sauté the onions, garlic, mushrooms, and sun-dried tomatoes if using
Transfer everything to a food processor
Add in the flour and breadcrumbs
Add in the basil and salt
Quickly process but do not over process, especially if using soft or overcooked black beans, and leave a few chunks to avoid a paste-like mixture
Dip your hands in a bowl of water and form the mixture into patties
Heat a pan with 1-2 tbsp oil
Over medium heat, add in the patties and cook for 3-4 minutes on each side or until golden brown
Avocado pesto
Add basil pesto, avocado, and lemon juice to a food processor
Basil pesto
Process basil leaves, olive oil, garlic, pine nuts or cashews, lemon juice, and salt until smooth and store in a jar for use with pasta, salads, or as a sauce
Assembly
Assemble the burgers using burger buns, black bean patties, avocado pesto, ketchup, lettuce, tomatoes, and purple cabbage
