Black Bean Burger

I'm not a vegetarian, but I love veggie burgers. Especially black bean ones. However, I realized yesterday that while I have made many a meat burger, I've never even attempted the veggie version. Problem solved.

And of course, I had to make a side of sweet potato fries/chips/whatever to go with the burger. I finally remembered to use the mandoline, and it cut amazingly equal size chips.

I spritzed the sweet potato chips with a little canola oil, sprinkled salt, pepper, and cumin on them, and baked them in a 400 degree oven for 10 minutes.

Meanwhile, I made the burger batter (that's kind of what it's like), vaguely following this recipe from fANNEtastic food. I improvised on amounts and spices, but I think I ended up using 1 can (15 oz) beans, 1 cup spinach, 1/4 cup wheat flour, 2 tsp olive oil, a clove of garlic, and dashes here and there of salt, pepper, cumin, and paprika to taste.

All of that went into the food processor and became burger paste. Mmmmmmmmm. (p.s. This makes two patties. I had one for dinner and packed one for lunch.)

I also sauteed a handful of sliced baby portobello mushrooms to use as a yummy burger topper.

The burger batter was pretty sloppy, so I worked in a little more flour as needed. Once I got a vaguely circle-shaped portion of it on the hot pan, it took shape pretty well and got nice and crispy on the surface.

I cooked the patty for about 3 minutes on each side, then served it on a toasted potato roll with avocado and the sauteed mushrooms. Together with the crispy sweet potato chips, the black bean burger was a yummy and incredibly nutritious success! Black beans, fresh spinach and sweet potato all in one meal. Not too shabby.


  1. I'm so proud! And I'm sure Anne would be as well.
    Love the mushrooms on top...gotta do that next time


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