Black Bean & Summer Corn Burgers

Veggie burgers are the one thing that will always taste better homemade. Sure, companies have gotten better at making frozen patties over the years but are they really ever that good? I don't think so. Homemade burgers could not be easier to make and are filled with healthy, quality ingredients. Triple this recipe and store the patties frozen for future quick lunches!

One Year Ago Today Strawberry Rhubarb French Toast with Pistachio Cream

Two Years Ago Today Dandelion Salad with Hazelnuts, Green Beans and Orange Citronette


Black bean and yellow corn patties stuffed with fresh cilantro, hot sauce, garlic and masa- my secret ingredient to give these patties a tortilla-like taste.

Black Bean & Summer Corn Burgers
yields 5 patties
1-15oz can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1/2 cup roughly chopped red onion
2 garlic cloves, smashed
2 tbl masa harina
2 tbl regular breadcrumbs
2 tbl cilantro
1 tsp salt
1/2 tsp pepper
8-10 shakes of hot sauce
5 whole wheat burger buns, toasted
1 avocado, smashed
1 red, yellow and orange bell pepper each, thinly sliced, raw or lightly grilled

Combine all of the ingredients in a food processor and pulse until the mixture combines but is not mush. Chunks of corn will be visable.
Divide into 5 patties and chill for at least 30 minutes.
Cook the patties on a greased, hot grill top for 5 minutes each side.
Spread the mashed avocado on the burger buns and season with salt.
Garnish each patty with thinly sliced red, orange and yellow bell peppers.

Grilled Corn Salsa
yields 2 cups
2 cups fresh or frozen corn kernels
2 tbl extra virgin olive oil
2 tbl chopped cilantro
juice from 1 lime
salt and pepper, to taste

Assemble a pouch made from foil and add the corn and olive oil inside. Grill for 10 minutes until some kernels are lightly charred. Remove from heat and add the cilantro, lime juice and season with salt and pepper.
Serve on the side or top burgers with the salsa.

Hatch Chile Pinto Burger

Hatch Chile season is upon us!!! Don't miss out on these great Mexican peppers, before you know it they will be gone. I describe them as a cross between a jalapeno (spice), a green pepper (color & texture) and a poblano (size). They are best, in my opinion for grilling, roasting or broiling, anything to get the skin good and charred and the flesh tender. From that point you can top them on just about anything, add them to salsas or blend them up in soups, the options are limitless.

These hearty pinto bean patties are just the beginning to this great burger. Roasted hatch chiles, red cabbage, microgreens, crushed tortilla chips for crunch, red onion and tomato make this burger satisfying on all accounts.

Hatch Chile Pinto Burger
4 patties 
1-15oz can pinto beans, drained and rinsed
1 cup corn kernels
1/4 cup panko breadcrumbs
2 tbl minced yellow onion
2 tbl chopped, fresh cilantro
2 tbl salsa
2 garlic cloves, minced
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2-3 tbl extra virgin olive oil, for cooking

Combine all of the ingredients in a food processor and pulse into a paste that holds together but is not baby food. Keep some chunks. Divide into 4 patties and chill for 1 hour.
Saute in olive oil until golden brown on both sides, about 10 minutes total.

Roasted Hatch Chiles
3 hatch chiles
2 tbl extra virgin olive oil
sart and pepper

Preheat a grill or a broiler on high. Drizzle the chiles with oil, salt and pepper. Cook until charred. Rub off most, but not all of the skin. Open and remove the stem and seeds. Roughly chop.

Additional toppings:
4 hamburger buns
vegan mayonnaise
vegan cheddar cheese
thinly sliced red onion
thinly sliced red cabbage
thick tomato slices
microgreens
crushed tortilla chips

Chickpea Cutlets with Shiitake Gravy & Roasted Broccoli

These cutlets are easy to put together and stay together through all cooking processes. They are firm, tender and filled with flavor. Use my recipe as a base and change up the spices to fit your taste or to match the type of cuisine you're making.
 
Savory chickpea and mushroom cutlets over  creamy shiitake gravy and roasted broccoli.

Chickpea Cutlets
1-15oz can chickpeas, drained & rinsed
2 tbl extra virgin olive oil, plus more for frying
1/2 cup panko breadcrumbs
1/4 cup vital wheat gluten
1/4 cup roughly chopped shiitake mushrooms
1/4 cup water
2 tbl minced garlic
2 tbl tamari
2 tsp dried rosemary
1 tsp onion powder
1/2 tsp lemon zest
1/4 tsp salt
1/4 tsp pepper

Combine the chickpeas and oil in a food processor and blend until smooth. Add the remaining ingredients and pulse, scraping down the sides, until the mixture is smooth.
Preheat the oven to 350.
Fill a saute pan with 1/2" oil and bring to medium heat. Divide the mixture into 4 cutlets and pan fry until golden brown, about 6 minutes a side.
Transfer to the oven and finish baking for 10 minutes.

Roasted Broccoli
1 head broccoli, cut into florets
2 tbl extra virgin olive oil
1 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes

Preheat the oven to 425.
Toss the broccoli with all of the remaining ingredients and roast for 15 minutes until tender with crisp edges.

Shiitake Mushroom Gravy
2 tbl extra virgin olive oil (or remaining oil from pan you cooked the cutlets in)
1/2 cup minced red onion
2 cups shiitake mushrooms, roughly chopped
2 garlic cloves, minced
salt and pepper
1 tbl minced fresh rosemary
2 tbl whole wheat flour
1 1/2 cup vegetable broth

Saute the onions, mushrooms and garlic in the remaining oil from the cutlets or add some new oil into a pan. Saute for 10 minutes over medium-high heat until soft and starting to caramelize. Season with salt, pepper and rosemary. Sprinkle in the flour and whisk to cook out the raw flour flavor, 2 minutes. Add the broth and whisk to combine. Bring to a boil, reduce to a simmer and cook for 10 minutes over medium-low heat.
Transfer to a blender and blend until smooth. Taste and season with salt and pepper.

Green Chile Burgers, Chipotle Salsa, Sweet Potato Mash, Roasted Corn & Lime Mayo

Fresh corn is finally at the store! It's not amazing tasting just yet, but it certainly is a welcomed vegetable to my diet and goes great as a side with burgers.

Mixed bean burgers mixed with roasted green chiles, fresh red bell peppers, sweet onions and cilantro. Served with a quick sweet potato mash and mild chipotle salsa.

Green Chile Burger
1/2 cup small dice sweet onion
1/2 red bell pepper, small dice
2 roasted green chile (canned), minced
salt and pepper
2 tsp cumin
1-15oz can white beans, drained and rinsed
1 cup roughly chopped, cooked, yukon potatoes
1-15oz can chickpeas, drained and rinsed
2 tbl freshly chopped cilantro
1 cup panko breadcrumbs
2 tbl extra virgin olive oil
3 tbl canola oil
5 burger buns, toasted
2 cups finely shredded green cabbage

In a large bowl, combine the onion, red bell pepper, green chiles, salt and pepper to taste, cumin, white beans and potatoes. Mash until all of the beans and potatoes have broken up. Add the chickpeans and mash slightly so only some of the chickpeas are broken but most remain whole. Add the cilantro and breadcrumbs and stir to combine. Form into 5 patties and chill for 10 minutes.
Preheat both oils together in a large pan and saute the burgers until golden brown on both sides.
Serve on toasted buns with sweet potato mash, cabbage and chipotle salsa.

Chipotle Salsa
1 tbl canola oil
1/2 cup minced sweet onion
1/2 red bell pepper, minced
1 chipotle in adobo, minced
1 garlic clove, minced
1 large hothouse tomato, seeded, small dice
juice of 1/2 lime
2 tbl freshly chopped cilantro
salt and pepper

Heat the oil in a small pan and saute the onions, bell pepper and chipotle until soft and slightly browned over medium high heat, 5 minutes. Add the garlic and tomato and reduce to medium heat, cook 4 minutes more. Remove from the heat, add the lime juice, cilantro and season with salt and pepper. Cool and serve.

Sweet Potato Mash
1 sweet potato, peeled
salt and pepper
1 tbl vegan sour cream

Cook the sweet potato until tender, and cut into small chunks. Mash with salt and pepper and sour cream until chunky. Serve warm on burgers.

Roasted Corn with Lime Mayo
4 yellow corn on the cob
2 tbl extra virgin olive oil
1/4 cup vegan mayonnaise
1/8 tsp cayenne
1/4 tsp paprika
juice of 1 lime
salt and pepper

Preheat the broiler or a grill pan. Coat the corn in olive oil and roast until charred on all sides.
Combine the remaining ingredients and chill while the corn is cooking. Spread liberally on the corn.