Hello, hello, hello!
I hope you all had a fabulous weekend! Any fun adventures or exciting stories to share? I took a Sunday stroll to the village “brocante”, an event that lies somewhere between an antique market and a garage sale. Although the stands were mostly filled with other people’s “discarded treasures”, I did manage to snag a couple old tin teapots! Woo-hoo!
More about that later… today I’d like to take a break from flowers and share a fun recipe with you guys. I’ve been disappointed with the veggie burgers you can find in the grocery stores around here. They’re super salty and lack any kind of fun flavor. With high hopes for a tasty yet healthy burger, I set about coming up with my own little recipe. After perusing the internet and comparing various recipes, the ideal ingredients were decided upon. A southwestern style black bean burger packed with chopped vegetables accompanies by a spicy and tangy sour cream sauce.
Ingredients (serves 4 comfortably):
- 1 can of black beans, drained and rinsed
- 1/2 can of corn, drained and rinsed
- 1/2 zucchini, grated
- 1/4 of a stale baguette (or 1/2 cup of prepared bread crumbs)
- 1/2 container of mushrooms (around 10 button mushrooms)
- 1 red onion, chopped
- 1 egg
- 1 handful of oats
- 1 handful of parsley
- 1 teaspoon of smoked paprika powder
SOUR CREAM SAUCE
- 4 tablespoons sour cream
- 5 peperoncinis, finely diced
- 1 tablespoon lime juice
- 1 teaspoon paprika
Step One: Preheat the oven to 200 C (400 F). Chop the onions, mushrooms, and parsley. Grate the zucchini.
Step Two: Sauté the vegetables in a dash of olive oil and sprinkle with smoked paprika powder. Once the onions are tender, you’re ready to rock and roll! Use a food processor to magically transform the stale baguette into bread crumbs. Slightly beat the egg.
Put half of the black beans into the food processor along with the corn, sauteed veggies, egg, oats and half of the bread crumbs. Pulse until all of the ingredients have completely combined before adding the rest of the black beans and pulsing again. Scoop out a handful of the burger batter and form into a patty. Use the remaining half of the bread crumbs to coat the patties before placing them on an oiled sheet of aluminum foil and tossing them into the oven.
Step Three: Bake the burgers for about 5 minutes before flipping them and baking them for another 5 minutes. While the burgers are baking, you can get started on the sour cream sauce…. to be honest, there’s not much to it. Simply spoon in the desired amount of sour cream, add a few shakes of paprika, squeeze in some lime, and add either jalepenos of peperoncinis if you like it hot! :)
The eggs, oats and beans should give the burgers a nice, stable consistency while the veggies deliver a large dose of vitamins and minerals. You have a choice of serving options for this one… either place the patty on top of a bed of lettuce and add a dollop of the sour cream sauce and guacamole (optional) OR make a full-blown burger topped with cheese, sour cream sauce, guacamole, and chopped peperoncini.
Yum! I was super happy with the way the burgers turned out. The beans and oats deliver a healthy dose of protein and fiber while the veggies fill your tummy with much vitamins and minerals. Since the flavor relies heavily on herbs and spices, there was no need to add any unnecessary salt or other additives. This will definitely be a new staple in my kitchen… I actually have four patties waiting in the fridge for use to enjoy as an afternoon snack! :)
What about you? Do you guys have any fun veggie burger recipes?