Salsa Verde Blackbean Veggie Burgers w/Avocado Mayo
One of my all time favorite recipes although people always seem hesitant to try them. A lot of people seems to equate veggie burgers with nasty starchy boca burgers. These are such a great alternative to those, and they can be frozen and heated up whenever!
Also they can be made gluten free (withholding breadcrumbs, or using gluten free ones, and no buns) or vegan (by using veganaise). I approximated the amounts, because I throw a lot of random vegetables in there.
Ingredients: (note: you can add pretty much anything veggie wise as long as you chop it up)
1/2 cup Corn Flower
1 Can of blackbeans
1/4 cup corn (either canned or frozen work, I prefer canned)
1/4 cup fresh spinach
1 yellow onion
1/4 chopped red bell pepper
*1/4 cup chopped mushrooms
1/2 cup panko bread crumbs
1/2 cup salsa verde
1/4 cup carrots (I don’t add these but I think they were on the original recipe.)
Buns of your choice (I like natural ovens whole wheat light ones for some
One. Chop onion and sauté in a pan over medium heat.
Two. Chop all the other vegetables into little chunks and set aside.
Three. While onions are sautéing put corn and can of beans in a large mixing bowl. Mash the black beans a fair amount, I like them to stay a little intact for texture.
Four. Add mushrooms to the onions and let them get soft. Add either fresh garlic (1 clove) and allow to cook again.
Five. Add all the vegetables to your black bean/corn mixture including the now cooked mushrooms and onions. Mix them all together.
Six. Gradually add corn meal to the mixture and mix, it should be tacky by the time the cornmeal is all added in.
Seven. Add salsa verde in until the burgers are moist again.
You can now either let the mixture set until you are ready to prepare them later or proceed to cook them.
Eight. Form thin 1/4 to 1/2 inch patties. If they are too wide they have a tendency to fall apart and if they are too fat they wont cook all the way through. :’(
Nine. Over an oiled pan at medium heat cook the burgers 3-4 minutes on each side, I test them by once they are golden, poking my finger and seeing if the middle is warm. There is probably a more technical way to do that.
Ten. Put avocado mayo (recipe to follow) on bun, add a couple spinach leaves and tomatoes for ganish.
Avocado Mayo Recipe
My roommates calls this crack-cocaine because it is so insanely delicious. As previously mentioned you can use vegan mayo instead to appease your vegan friends.
1/2 Cup Mayo (I prefer olive oil mayo, because I am a freak)
1 ripe avocado
1 clove crushed garlic
One. In a bowl, mash an avocado until it is creamy. The creamier the better so mash away.
Two. Add in mayo and garlic.
Three. Become addicted and consider eating it with a spoon.
The mayo seems to keep the avocado green for a couple days, but it stays good for about a week (if you get it to last that long).