I made it my mission this summer to find a great go-to veggie burger recipe. I tried a few options – sweet potato based, cauliflower and quinoa. But it wasn’t until I stumble across a recipe on Pinterest for California Burgers at Catching Seeds blog that I felt I was on the right track!
I was reminded of standby burger we used to enjoy simply and deliciously topped with mango avocado salsa and chipotle mayo. I immediately salivated!
These Black Bean Burgers don’t try to mimic meat per se, but they do provide a nice texture and earthy base for burger toppings and, for meat-eaters, they don’t have a particularly veggie taste or look.
The key to these black bean burgers is the texture accomplished by not over blending the onions and black beans as well as the use of oatmeal and carrots as filler. The ground flax acts as a binder along with a bit of honey. Yes, I’m aware this sounds like a strange combo, but I promise it works.
When I have time, I make my Soft Buns, which make a great burger bun. I really like being able to control the size to align with the size of the burger patties!
The mango and avocado salsa is great on its own too, or alongside a bowl of grains for a tasty lunch – so I always make lots. I also usually make more of the chipotle mayo than I need and store in a mason jar in the fridge to spice up sandwiches and wraps for a week or two after.
These Black Bean Burgers great for a summer party – they are baked rather than grilled, so they can be made ahead and slipped into the oven an hour before dinner leaving you to enjoy your friends instead of sweating it out by the BBQ.