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Black Bean and Microgreen Veggie Burgers

<span>Photo by <a href="https://unsplash.com/@gabriellecepella?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText">Gabrielle Cepella</a> on <a href="https://unsplash.com/s/photos/veggie-burger?utm_source=unsplash&amp;utm_medium=referral&amp;utm_content=creditCopyText">Unsplash</a></span>

Photo by Gabrielle Cepella on Unsplash

Vegetarian w/ Gluten-Free modification
Level of difficulty: Intermediate

Ingredients

2 15-ounce cans of black beans
2 eggs
2 tablespoons of all-purpose flour (or tapioca flour for GF)
1/2 cup of sunflower microgreens
2 garlic cloves, minced
1 teaspoon of cumin powder
1 tablespoon of Sriracha sauce
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup crushed tortilla chips

Steps

1. Drain canned beans on a paper towel for 15 minutes

2. Whisk eggs and flour in a bowl to form a paste.

3. Stir seasonings into the paste (salt, pepper, cumin, hot sauce)

4. In a food processor, coarsely chop the beans, microgreens, and tortilla chips together (do not puree)

5. Add processed microgreens, beans and tortilla chips to the egg/flour paste.

6. Mix well until a mash forms. Put in refrigerator for at least 1 hour.

7. Coat a skillet with vegetable oil and heat to medium.

8. Form the burger mash into patties. This recipe makes about 6 patties. For sliders, make smaller ones!

9. Cook until browned and crispy on the outside, 2-3 minutes per side.

10. Transfer to a baking sheet and keep warm in the oven on 200 degrees F until serving on rolls of your choice!

 

Pro tip: mix a Sriracha and mayo for a "Sriracha aioli" to spread on top. Top your burger with tomatoes, lettuce, and more microgreens!

 

This recipe was adapted from our favorite veggie burger recipe by Cook's Illustrated Magazine by America's Test Kitchen.

 

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