The Mother’s Day Prjoect, Day 5: Black Bean Veggie Burgers

” A hamburger is warm and fragrant and juicy. A hamburger is soft and nonthreatening. ” -Tom Robbins


Friday brought the end of the Mother’s Day project. I finished on a high note with home made black bean burgers and potato salad. Doubtless many folks are wary of meatless hamburgers, and not unreasonably so. People tend to be attached to their traditional hamburgers and certain vegetarian varieties can look a little sketchy. I have long been intrigued by them, nonetheless, and was determined to try my hand at a home made version last week. I combined elements of two separate recipes, one from my go-to,, and one from the Chicago Cubs cookbook (of all places.) The result, in my humble opinion, was perfect. The texture was great, the flavor was great… it was an all around tasty burger. I enjoyed mine more than any vegetarian hamburger I’ve ever had, and even more than most meat burgers I can think of. I offer the following recipe to the world in very good consciousness.

Black Bean Veggie Burgers


  • 1 16 oz. can black beans, drained and rinsed
  • 1/4 C barbeque sauce
  • 1 T molasses
  • 2 C cooked brown rice
  • 1 C panko bread crumbs
  • 1 Egg, beaten
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • Salt and pepper, to taste

-Using a fork or potato masher, mash up black beans in a medium bowl. Add the bread crumbs, barbeque, and molasses and mix thoroughly. Add the rice, egg, chili powder, and cumin.

-Form the bean/rice mixture into patties. Cook in a heated skillet with a little olive oil till browned (well, a little browner than they were to start) and crisp on the outside.

The burgers are awesome served with tomato, lettuce, onion (if you’re into that), cheese and barbeque sauce.


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