Bombass Black Bean Burgers
A versatile, homemade veggie patty mix that you can use as burgers, sliders, or even crumble it up to use in burritos, or as a topping on salads, or even baked potatoes! Feel free to get creative!
2 cups black beans (rinsed and drained)
1 cup cooked brown rice
1/2 cup oat flour
3/4 cup Panko bread crumbs
1 green bell pepper (diced)
1 yellow onion (diced)
1 tablespoon minced garlic
1 tablespoon smoked paprika
1.5 tablespoon cumin
1 cup BBQ Sauce of your choice
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 teaspoon pink salt
Vegan bacon of your choice
(I used All-Vegetarian Inc)
Charred Lemon and Black Garlic Aioli (recipe follows)
Spring mix lettuce
Sliced red onion
- In a large mixing bowl, add in the black beans and mash them tremendously.
Add in all the other ingredients and mix until fully incorporated. Cover with plastic wrap and put in the fridge to let sit for 1-2 hours.
- Handform the burger patties. This mixtures makes 6-8 patties depending on your desired thickness, maybe more.
- In a large cast iron skillet, heat a little oil over medium heat and cook patties on each side for 4-5 minutes.
- Assembly: On a toasted pretzel bun, add the Charred Lemon & Black Garlic Aioli, spring leaf lettuce mix, sliced red onion, black bean patty, and sliced avocado. Serve HOT!
- Once you’ve grilled the burger patties, you have an option to
finish them in the oven at 350 F for 8 minutes to firm up again.
- You can grill these boys outside on the grill too!
Charred Lemon and Black Garlic Aioli
3/4 cup vegan mayo
2 cloves black garlic
1 teaspoon smoked sea salt (or pink salt)
1 teaspoon smoked paprika
Juice from 1/2 grilled lemon
1 tablespoon Tabasco (more or less to taste)
1 Tbsp Grapeseed Oil
- Heat oil in cast iron skillet (preferred) over medium heat and saute
black garlic for about 2 minutes to release flavor.
- Cut lemon in half and place face down on cast iron skillet and char for about 2 minutes until blackened grill marks form.
- In a small mixing bowl, combine sautéed garlic and salt and whisk until a paste forms.
- Add in remaining ingredients and whisk until combined. Adjust tabasco as necessary.
Herb Garlic Veggie Skewers
Another versatile and simple recipe that can be swapped out with your favorite vegetables or meat substitutes. Marinating the vegetables for 4-8 hours to let the garlic herb marinade seep through, *chef kiss*.
Baby Bella Mushrooms
Red Bell Pepper
Green Bell Pepper
1 Cup Soy Sauce
3/4 Cup Grapeseed Oil
1/4 Cup Balsamic Vinegar (plus more to taste)
2 Tbsp Agave
4-5 Cloves Fresh Chopped Garlic
1 Tbsp Fresh Chopped Parsley
1 Tbsp Fresh Chopped Oregano
- Mix all ingredients in marinade in a big bowl until combined.
- Cut all veggies and add to the marinade. Cover and refrigerate for 4-8 hours to let flavors dance. If a bowl doesn’t work, you can also add all ingredients into a leak proof ziplock bag.
- Make skewers and grill in cast iron grill/outdoor grill on each side until fully cooked to your liking.
- Serve hot.
- By the way, you can use any skillet for these skewers. I just like cause cast iron because it’s cool.
Pretzel Buns / Your favorite buns
1/2 Cup Thinly Sliced Red Cabbage
1/2 Cup Thinly Sliced Savoy Cabbage
1/4 Cup Thinly Sliced Serrano Pepper
1/4 Cup Vinegar
Salt/Pepper to taste
- Mix all ingredients for the slaw in a mixing bowl until combined. Cover and refrigerate until ready to use.
- Grill vegan sausage until fully cooked. Spread mayo on toasted buns and top with grilled onions and Serrano Slaw.
- Add Truth Sauce if you have it!