Saturday, 24 September 2011

Black and Green

Burgers have been a big part of my little families diet for... well a long time. As we've made the transition to a plant based diet, our lack of burgers has been the hardest part on my boys (harder than switching up our milk, cutting out yogurt - everything.) So, when I made these burgers, I served them with much trepidation. To my shock - and extremely pleasure - my boys love these! Darius told me they're the best burgers he's ever had, and my amazing Husband proudly told my brother that they were in fact veggie burgers, and not made of meat. If you're ready to dive into a burger that will lower your cholesterol - instead of the very popular alternative - give these a whirl. Oh, and don't be scared of the green color - when they're baked, they turn brown!

Blackbean and Greens Burger 
  • 1/2 cup unsalted sunflower seeds

  • 2 tbsp vegetable oil, divided

  • 5 cups chopped greens (such as kale, swisschard, spinach)

  • 1 cup chopped onion (1 medium)

  • 2 cloves fresh pressed garlic

  • 1 can black beans (19 oz), drained, rinsed and shaken dry (about 2 cups)

  • 1/2 cup old fashioned oats 

  • 3 tsp parsley

  • 3 tsp cumin

  • salt and pepper to taste

  • Directions
    1. In frying pan, toast sunflower seeds over medium-low heat until fragrant, about 5 minutes; transfer to food processor.
    2.In same frying pan, heat 1 tbsp of the oil medium heat; saute greens, chopped onion, garlic and salt and pepper to season, stirring occasionally, until greens are bright and soft, about 5 minutes. Add to food processor.
    3. Combine. Mix in oats and parsley. Add more oats if mixture looks too wet. Form mixture into patties. Cover burgers with plastic wrap and cool in fridge for at least 30 minutes*.
    4.Preheat oven to 350°F. Place burgers on a lightly greased sheet pan (or use a non-stick baking pad) and bake 15 minutes. Flip burgers and bake another 10 minutes until firm and lightly crispy.
    5.Top burger with garnishes and serve on toasted buns.
    * letting the burgers set in the fridge is EXTREMELY important. The longer the burgers set, the better they'll hold together.
    We ate these burgers with cabbage salad, guacamole, grainy mustard, sprouts, and spinach. So delicious! Seriously, my mouth is watering just thinking of these...they'll definitely be on the menu for next week!
    Have you tried out a new recipe lately?

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