Veggie burgers have come a looong way from the greasy soy patties found in the freezer section. This black bean burger is moist with a slight kick and easy to make. We recommend cooking on the stove top. It provides a nice sear and frankly, these patties don’t hold up well on the grill. To find the TSP (textured soy protein) check out your local health food store.
Before we continue with the recipe, here are some fun health bonuses to consider about this meal. The potatoes and breadcrumbs help to hold everything together while the black beans and TSP provides a healthy dose of protein and fiber. All in all it’s a burger you can feel good about. Happy eating!
2 cups of drained black beans + 1 ½ cups of diced potatoes + 1 cup of diced onions + 1 cup of TSP + ½ cup of seasoned breadcrumbs + ½ tsp of minced garlic + ½ tsp of sage + 1 tsp of cayenne pepper + ½ tsp of salt + ½ tsp pepper + seasoned flour (add 1 tsp of salt & 1 tsp of pepper to flour) + olive oil + 1 cup of water
1. Soak TSP in water for 10 minutes or until water is fully absorbed.
2. In a frying pan on a medium heat saute potatoes until they begin to brown. Add onions and cook until both are soft.
3. Once potatoes and onions are cool, place in a large mixing bowl along with beans, breadcrumbs, TSP, and seasonings. Work ingredients with hands, similar to the way you’d mash together meatloaf. Ingredients should be broken down but not completely smooshed. This is the best time to taste mixture. Add additional salt and pepper if so desired.
4. Form 3 by 4 inch patties with your hands and drench in seasoned flour.
5. In a frying pan on medium heat with olive oil, place patties. Allow to cook on each side for 5 minutes.
Makes: 13 patties
We placed our burger with a brioche bun (fully dressed with purple onions, arugula, and tomato) and paired with seasoned potato wedges. This also goes well with a vegetable soup or a salad.