Alright, so today I decided to whip up some veggie burgers. You know, sometimes you just get that craving, but you don’t want anything too heavy, or maybe you’re just trying to use up some stuff in the fridge. That was me today, pretty much. I’d been meaning to try a really straightforward recipe, nothing too complicated, because honestly, who has the time for a million ingredients and steps on a regular Tuesday?
Getting Started – What I Grabbed
First things first, I raided my vegetable drawer. Found half an onion, a couple of carrots that were looking a bit sad, and a bell pepper that was on its last legs. Perfect! I also had a can of black beans in the pantry – a staple, really. And some rolled oats, which I figured would be good for binding. Oh, and breadcrumbs, always have those around for something.
So, I got to work.
- Chopping Duty: I started by roughly chopping the onion, carrots, and bell pepper. Didn’t need to be too precise, ’cause they were all going to get cooked down and then mashed up anyway. I just chucked them into my food processor for a quick pulse. Not too much, mind you, I didn’t want a paste, just small bits. If you don’t have a food processor, just chop ’em finely with a knife, works just as well, just takes a bit more elbow grease.
- Sauté Time: Next, I heated up a bit of olive oil in a pan. Just a splash. Tossed in the chopped veggies and let them sauté for a good 5-7 minutes. You want them to soften up and maybe get a tiny bit of color. This step really brings out the sweetness, especially from the carrots and onion. I also threw in a clove of garlic, minced, for the last minute – ’cause garlic makes everything better, right?
Bringing it all Together
Once the veggies were nice and soft, I moved on to the main event – the beans and forming the patties.
I drained and rinsed that can of black beans. Super important to rinse them well, gets rid of that extra sodium and, well, can-juice taste. Then, into a big bowl they went. I mashed them up with a fork. I like to leave some a bit chunky for texture, so I didn’t go completely smooth. It’s more satisfying that way, I think.
Then, I added the sautéed veggies to the bowl with the mashed beans. Gave that a good stir.
Now for the binders and flavor:
- I tossed in about half a cup of rolled oats and maybe a quarter cup of breadcrumbs. I kinda eyeball this part. You want enough to help the patties hold their shape but not so much that they taste like cardboard.
- For seasoning, I kept it simple: salt, black pepper, a teaspoon of cumin, and a bit of smoked paprika. That paprika gives a nice, subtle smoky flavor that I really dig.
- I also cracked an egg in there. Some people use a flax egg to keep it vegan, but I had eggs, so in it went. It really helps bind everything together.
Mixed everything thoroughly with my hands. Yeah, it’s a bit messy, but it’s the best way to make sure everything is combined properly. The mixture should be moist but firm enough to shape into patties. If it felt too wet, I would’ve just added a few more breadcrumbs. If too dry, a splash of water or even a tiny bit more oil.
Cooking ‘Em Up!
Okay, so I shaped the mixture into patties. I aimed for about half an inch thick and, I don’t know, regular burger size? Got about four decent-sized ones from this batch. Sometimes they look a bit rustic, but that’s the charm of homemade, isn’t it?
I heated up a little more oil in the same pan I used for the veggies. Medium heat is key here. You don’t want to burn the outside before the inside is warmed through.
Carefully placed the patties in the hot pan. Let them cook for about 4-5 minutes on each side. I waited until they got a nice golden-brown crust before flipping. That’s the best part, that crispy edge.
And that was pretty much it! Served them up on some toasted buns with lettuce, tomato, and a bit of mayo. Honestly, so good and super satisfying. Quick, easy, and I used up those veggies that were about to go bad. Win-win. Definitely a recipe I’ll be keeping in my back pocket for a speedy meal.