Gourmet Veggie Mama

Tag Archives: Veggie Burgers

Black Bean Burgers with Goat Cheese

Remember how I spent last summer on the quest for the perfect black bean burger? Well, I decided to play around with my recipe again a little bit, now that grilling weather is here again. Of course, I didn’t want to re-make the old one, since I still love it just the way it is, but I wanted to put a new spin on it, and add some different flavors. How about green chiles and goat cheese? Answer: Yes, please!

Black Bean Burger with Goat Cheese ~ Gourmet Veggie Mama

Excuse the paper plate photo, as I took my first batch to a neighborhood barbecue as a vegetarian entree. We are still working our way through the rest of the batch, saved in the freezer, and they have been a hit with the whole family! The cook up a little better if they’re been frozen first, so plan a little extra time for that, if you can.

Black Bean Burgers with Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 can black beans, rinsed well and drained
  • 1 cup cooked farro
  • 1 small onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1 can chopped green chiles
  • 1 ripe tomato, diced
  • 1 egg, beaten
  • 4 oz goat cheese
  • ½ cup shredded cheddar cheese
  • ⅓ cup whole wheat flour
  • ½ tsp smoked paprika
  • ½ tsp cumin
  1. Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine.
  2. Add all other ingredients and mix until well combined. Add salt and pepper to taste.
  3. If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil.
  4. Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.*
  5. Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!
*At this point, you can freeze any leftover burgers for later use between sheets of plastic wrap. I like to use Press ‘n’ Seal Freezer, since I don’t have to wrap them in anything else.


Veggie Envy

I am excited to welcome Emily Wilson as a guest blogger. Emily is a trained chef who devotes her days (and I suspect many nights) to developing and testing delicious recipes for Cooking Planit.com. I had the pleasure of collaborating with Emily on several meals I put together for Cooking Planit, and it became apparent that we shared a lot of the same tastes, so this was a natural fit. I’ve asked her to share some of her favorite vegetarian recipes with us. Enjoy!

“You love food!”
“You eat out too often!!”
“You work in the food business!!!”

These are just a few of the reasons people have given me as to why I couldn’t possibly become vegetarian. Well, a few years ago I gave up meat for a health experiment and stayed away from it for over a year. Truthfully, it was still easy to enjoy great food, and while I’ve since returned to meat in moderation, I feel I’ve seen greener pastures. Being vegetarian is awesome!

 Whenever I get on an über health kick, I eat as many vegetables and high-fiber foods as possible. Veggies are naturally low in calories, and packed with satiating nutrients, so you can eat (almost) as many as you want and feel satisfied longer. It’s also amazing how un-gross I feel! I mean, if I eat steak nachos I feel a lot more stuffed and greasy than if I opt for black bean nachos, right?

 In other words, I totally “get” being vegetarian, and while I’m not faithful enough to live it full-time, I like to consider myself an honorary member of the club. That’s how I knew Lauren’s recipes would be right up my alley. Lauren shared some of her Gourmet Veggie dishes with Cooking Planit, like Roasted Beet Salad with Orange-Ginger Dressing topped with fiber-and-protein-dense Farro and Garlicky Kale with Creamy Polenta and Poached Eggs, so you can cook her recipes easily, following step-by-step instructions.

I actually went vegan one summer too (never felt better!). But I agree with Lauren, that cheese is just too delicious to live without. Plus, I love Mexican food too much to give up all the cheesy, creamy, salty, crunchy goodness. Have a hankering? Try one of my favorite recipes – Mexican Tortilla Pizza.

Mexican Tortilla Pizza

Like Lauren, I also love eggs. Poached, hard-boiled, fried or scrambled eggs are welcome at my table any time of day. I love to start the morning right with my favorite omelet recipe – Aunt Mimi’s Marmalade and Cream Cheese Omelet.

Marmalade Cream Cheese Omelette

Another popular recipe on Cooking Planit satisfies a beef-less burger craving. Try out these Chickpea Artichoke Burgers for yourself!

Chickpea Burgers

I genuinely envy people who dedicate themselves fully to a meat-free lifestyle, so I hope these recipes show you some love, from one veggie heart to another!

Black bean burgers and “crazy slaw”

The other night, it was reasonably nice outside, and I had some random veggies from the CSA box to finish up, so I decided dinner needed to be black bean burgers and a slaw of some sort.

I’ve been working on perfecting my recipe for black bean burgers for a while now, and, while I’m close, it still needs a little extra something. They just always turn out too mushy. Any suggestions? I was thinking of adding some cheese, an egg, or maybe a grain like farro… just spitballin’ here. I would welcome any thoughts… I promise I’ll share the recipe as soon as it’s perfected, but it’s just not quite ready for prime time yet.

I will say, though, that with the addition of a little cumin and some fresh hot and sweet peppers from our garden, the taste of these burgers was amazing. Add some homemade pickles, and we’re just about there!

Oh yum.

As for the slaw… well, it was perfect. I used this recipe as a base, but I had a couple of different veggies on hand that I just went ahead and threw in. The hubby called it “crazy slaw,” and I think that’s appropriate. The combination of broccoli, cabbage, and fennel was a great one, though, and the dressing was delicious.


It kept well in the fridge, and Nora devoured it, so I do believe I’ll be trying this again soon! A cold veggie side dish is always good in the summer, and anything that gets the kiddo to eat more vegetables happily is fine by me. The hubby and I both agreed that it would be even greater with some sliced almonds, so I’ve added those to the recipe, but it’s perfectly fine without them, too.

Broccoli and Cabbage Slaw with Fennel
Loosely based on this recipe from Smitten Kitchen

1 head of broccoli
1 small head of cabbage
1/2 onion
1/2 cup buttermilk, well-shaken
1/2 cup mayonnaise
2 Tbs cider vinegar
1 tsp sugar
2 Tbs shallot, finely chopped
1 Tbs fresh parsley, finely chopped
1/2 cup thinly sliced almonds, toasted
salt and pepper

Trim the broccoli and cut it into large chunks. Core and quarter the cabbage, and peel and quarter the onion. Use a mandoline or food processor to cut the prepared veggies into thin slices, or you can do it by hand. Toss the sliced vegetables with about a teaspoon of salt in a large bowl, and Transfer to a colander to drain for about 30 minutes.

Meanwhile, whisk the buttermilk, mayonnaise, vinegar, sugar, shallot, and parsley together in a smaller bowl and season to taste with salt and pepper.

Press the vegetables out with a paper towel and transfer them back to the large bowl. Pour the dressing over the vegetables, add the sliced almonds, and toss well. Season with additional salt and pepper to taste.

Vegetable mixed grill with basil vinaigrette

With a freshly delivered CSA box brimming with fresh vegetables and a beautiful, sunny evening ahead of us, could there be any better way to enjoy it than to fire up the grill, open a nice bottle of rosé, and sit out on the back porch? That’s exactly what we did on Friday night.

While I chopped the veggies, the hubby preheated the grill and pulled a couple of quinoa burgers out of the freezer.

Hello, my lovelies.

He grilled dinner, and I made a simple basil vinaigrette to serve on the vegetables: a fresh-from-the-farm mix of pearl onions, zucchini, summer squash, purple potatoes.

Oh yeah.

Add some sliced grilled onions and a little wilted spinach to the burgers, and you’ve got a lovely meal to enjoy on the back porch while the sun sets.

Basil Vinaigrette
Original recipe from Food & Wine, with my modifications

1 large clove of garlic
1 large bunch of basil, leaves picked and coarsely chopped
1/2 cup olive oil
3 Tbs champagne vinegar
pinch of crushed red pepper
Salt and pepper to taste

In a blender or food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Quinoa burgers

After a couple of unsuccessful attempts at different veggie burger recipes recently, I finally had a breakthrough. I kept trying to make the burgers on the grill, and it just wasn’t working. The texture was all wrong, and they fell apart, and the result just wasn’t good. Well, guess what? Don’t make them on the grill. Fry them in a pan, or, at the very least, use some type of grill pan to keep them from falling apart. I can’t believe it took me this long to figure that out!

Regardless, I have finally made a veggie burger I am satisfied with, and it’s the best I’ve ever had, anywhere — no joke. The texture is just right, the flavor is great, it isn’t trying to be meat*, and the protein content is good, too.


* In case you couldn’t tell, I am not a big fan of “fake meat” products.

I made quinoa burgers for the hubby and my mom recently, and they both raved. Even my mom, who doesn’t cook much anymore, said she might try making these and sticking them in the freezer to reheat for individual meals — hurrah!

We had them on whole wheat buns, topped with sliced tomatoes and baby kale, and kohlrabi slaw on the side.

What slaw?

The story here is that I was just tired on putting kohlrabi in stir frys and wanted to do something different with it. As we discovered, raw kohlrabi has a pleasant, crisp, radish-like flavor when eaten raw. For the slaw, we simply shredded about a half a head of green cabbage, tossed it with a little kosher salt and set it in a colander to drain for about 30 minutes, and squeezed it out. Then we mixed it all up with 3 bulbs of thinly sliced kohlrabi, mayo, a little Dijon mustard, a sprinkle of white wine vinegar, and salt and pepper to taste. Yum! If you need something a little different to do with kohlrabi, I’d recommend it.

As for the quinoa burgers, they are a must-try!

Quinoa Burgers
Based on this recipe from Eating Well, Living Thin

1 cup quinoa, rinsed well
2 cups vegetable stock
3/4 cup shredded cheddar cheese
3/4 cup cottage cheese
1 medium carrot, finely grated
3 eggs
2 leeks, cleaned and chopped
1/4 tsp ground cumin
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for frying

In a medium saucepan, bring the vegetable stock to a boil. Add the quinoa and reduce the heat to low. Cover and cook for 15 minutes, or until all liquid is absorbed and the grains have spiraled out. Allow to cool for a few minutes.

In a large bowl, combine the cooked quinoa, cottage cheese, cheddar cheese, carrot, eggs, leeks, garlic, cumin, salt, and pepper. Heat a frying pan over medium heat and spray with a little olive oil. The quinoa mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop it into the pan and lightly flatten each patty to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes 10 burgers.**

** Freeze any leftover patties between sheets of Press ‘n’ Seal — they reheat really well!

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