When the carnivorous cats are away, the veggie loving mice will play! That’s what happened tonight for dinner. My meat worshippers are out so I decided it was a good night to try my hand at making some vegan black bean burgers. I’ve made sort of vegetarian ones before with egg or something. But today it was going to be vegan.
Black Bean Burgers
1 – 15 oz can black beans
1 can Rotel of your choice – I used the one with lime
1 cheater pack of pre-cooked rice – I used seasoned brown rice and quinoa from Wegmans.
2 cloves garlic, crushed
1/2 onion, chopped
1/2 cup shredded carrots
1/2 tsp cumin
1. Combine all the ingredients and gently process in a food processor or blend with an immersion blender until the consistency of course ground beef.
2. Drop by heaping tablespoon onto a baking sheet covered with either parchment paper or a silicon baking sheet.
3. Bake at 400 for at least 30 minutes.
My BBB (Black Bean Burgers) were a little more processed than they needed to be (thanks, Faithful Assistant) so they were a little wet. No worries. I just added more baking time until they tightened up. I could have also scooped them all back into a bowl and added some more rice or some oats.
They were so delicious! The Rotel gave them some pizzazz but the carrots balanced them so they weren’t too spicy. No mouths on fire tonight. I had mine with guac. My Faithful Assistant opted for Chick-Fil-A sauce. We were both thrilled and will totally make these again. I am looking forward to having the more willing carnivore give them a try.
Another bonus was these were very fast to make, in spite of the extra baking time. I opened a few packages, chopped a couple veggies, sprinkled on some spices, flip a switch, and voila! Ready to get into the oven.
Did I mention that these are gluten free AND that black beans are a decent source of potassium? All true!