Hearty, flavorful, and satisfying vegetarian burgers made from scratch with dried black beans and spices. These patties hold together perfectly on the stovetop and are a fantastic, wholesome alternative to traditional beef burgers.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
447cal
18gprotein
69gcarbs
12g
Ingredients
0.75 cup dried black beans (soaked overnight and cooked)
Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Protein-packed black bean burgers with tangy aioli. A fiber-rich, soul-satisfying meal!
This southwest dish is perfect for dinner. With 687.6800000000001 calories and 23g of protein per serving, it's a nutritious choice for your meal plan.
fat
chili powder
0.25 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp olive oil (divided)
4 pcs burger buns (for serving)
4 pcs lettuce (leaves, for serving)
1 pcs tomato (large, sliced, for serving)
1 pcs red onion (small, thinly sliced, for serving)
Instructions
1
Cook the black beans
Place the dried black beans in a large bowl and cover with water. Let them soak overnight, or for at least 8 hours.
Drain the soaked beans and rinse them well. Transfer to a pot and cover with fresh water by about 2 inches.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until tender. Drain thoroughly and let them cool and air dry on a tray. Patting them dry is key for firm burgers.
2
Prepare the burger base
In a large bowl, add the cooked and dried beans. Using a potato masher or a fork, mash about three-quarters of the beans, leaving some whole for texture.
Heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the chopped onion and cook until soft, about 4-5 minutes.
Add the minced garlic, cumin powder, smoked paprika, and chili powder. Sauté for one more minute until fragrant, then remove from heat.
3
Combine and form patties
Add the cooked onion mixture to the mashed beans.
Stir in the breadcrumbs, beaten egg, tamarind paste, apple cider vinegar, salt, and black pepper. Mix gently until just combined.
If the mixture feels too wet, add more breadcrumbs, one tablespoon at a time. Cover and refrigerate for at least 20 minutes to firm up.
Divide the chilled mixture into 4 equal portions and shape them into patties.
4
Cook the burgers
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Carefully place the patties in the hot skillet. Cook for 4-5 minutes per side until a dark, crisp crust forms.
If using cheese, place a slice on each patty during the last minute of cooking and cover to melt.
5
Assemble and serve
Lightly toast the inside of the burger buns on a dry pan.
Place a cooked patty on each bottom bun. Top with lettuce, tomato slices, and red onion.
Cover with the top bun and serve immediately.
240cal
5gprotein
30gcarbs
14gfat
Ingredients
4 ears Corn (fresh, husks and silk removed)
12 cups Water (enough to cover corn)
1 tbsp Sugar (optional, enhances sweetness)
4 tbsp Unsalted Butter (melted, for serving)
0.5 tsp Salt (for serving, to taste)
0.25 tsp Black Pepper (freshly ground, for serving)
Instructions
1
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
2
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
3
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
4
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.
