Only one more day until spring! Shorts, sunshine, veggie burgers and chirping birds? Bring it!
What? Veggie burgers totally fit into that sentence.
So are you guys ready for spring or what? I might be excited for a few different reasons this year but there really is something about the extra sunshine that puts me in a good mood. Maybe because it makes it feel like there’s more time in the day? I’m not exactly sure, but I like it.
Except for that the fact that I haven’t fully adjusted to the time change. After I come home from the gym, I find myself doing little tasks here and there and the next thing I know, it’s 8:30pm and we haven’t had dinner yet. Whoops.
Speaking of the gym, this was the about the time that I decided to give up my membership last year and I’m suddenly reminded why! It just feels too good out to be inside all.day.long.
Spring definitely makes me crave the outdoors. That and big, juicy veggie burgers…
Okay, we both know it’s not juicy. Beans are never juicy. But you don’t have to have grease rolling down your chin to enjoy a good burger.
Spiced black beans with crunchy veggies and chewy brown rice will give you all the satisfaction you need.
I’ve actually never put rice in my veggie burgers until I tried Erica’s Buffalo Chickpea Sliders. I loved the texture of those burgers so much that I feel like it’s almost mandatory to add rice now.
The flavor in these burgers comes from tomato sauce, cumin, and last but not least, Harissa. It gives them just enough spice to wake up your taste buds.
Brandon said if we have a girl (down the road, I’m not pregnant!) that we should name her Harissa. I’m not so sure about that one.
Even though it might not be my top runner for baby names, it makes for one mighty fine veggie burger!
2 (15 ounce) cans black beans, drained and rinsed
1 cup cooked brown rice
6 green onions, chopped
1 red bell pepper, cored and diced
2 cloves garlic, minced
1/4 cup tomato sauce (could also use ketchup)
2 tablespoons Harissa (vary amount depending on your preference)
1 teaspoon Tabasco green pepper sauce (optional)
1 teaspoon cumin
2 tablespoons ground flax seed + 3 tablespoons water
1/2 cup panko breadcrumbs
olive oil for cooking
- Combine water and flax together and allow to thicken while you prepare the rest of the ingredients.
- Using a food processor (or a fork), process one can of the beans until chunky but not pureed then add it to a large bowl.
- Next, add the brown rice and green onion to the processor and pulse for about ten seconds, just long enough to slightly chop it then add it to the bowl with the beans.
- Add the rest of the ingredients to the bowl and mix until well-combined.
- Using your hands, form the mixture into 10 separate patties and then refrigerate for at least 30 minutes so that they firm up some.
- When ready to cook, warm the olive oil in a pan over medium heat and sauté for about 5 minutes on each side.
- Garnish with desired toppings and serve!