Black Bean Veggie Burgers

Summer is here and that means it’s the season of block parties and backyard barbecues. If you’re looking to add something new to the barbecue spread, be sure to try these hearty black bean veggie burgers.

Black Bean Veggie Burgers

Yield: 6 servings

Eating meatless has never been so delicious! Lactose free black bean veggie burgers are loaded with sweet potato, black beans, and Cabot Seriously Sharp Cheddar for a filling and tasty alternative to traditional beef burgers. Whether you’re a vegetarian or just love to cook new dishes, this black bean veggie burger recipe is sure to be a hit!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/2 cup finely chopped onion
  • 1/2 cup finely diced fresh beets (optional; if omitting beets, increase cooked sweet potato to 1 cup)
  • 3 garlic cloves, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup dry whole wheat breadcrumbs
  • 1/4 cup King Arthur Whole Wheat Flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon each salt and ground black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon ground coriander
  • 1/2 cup mashed cooked sweet potato
  • 7 ounces (about 1 3/4 cups) Cabot Seriously Sharp Cheddar, grated, divided
  • Juice of 1/2 lemon

Instructions

  1. Heat 1 tablespoon of oil in medium skillet over medium heat; add onions and beets, if using, and saute until soft, about 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer; set aside.
  2. Combine beans, breadcrumbs, flour, parsley, salt, pepper, thyme and coriander in food processor; pulse 5 to 10 times until combined.
  3. Transfer mixture to large bowl and add sweet potato, 1 cup cheese, lemon juice and reserved onion/beet/garlic mixture.
  4. Mix by hand to combine, then shape into six burgers.
  5. Heat remaining tablespoon oil in large skillet over medium-low to low heat. Cook burgers until browned on both sides and heated all the way to center, about 10 minutes. Top with each burger with about 2 tablespoons of remaining cheese.
  6. Serve on whole wheat buns, half whole wheat pitas or over salad greens, along with your favorite condiments.

Recipe and photo used with permission from: Cabot Creamery Co-operative