We do burgers often on Saturday nights. I like to prep them in advance and freeze so all I have to do is pull out however many I need and let them defrost! Honestly though, I get sick of meat sometimes. I used to be a vegetarian when I was in high school and even though I’m not anymore, I still like to eat vegetarian about two days a week. I love making vegetarian burgers on our burger nights because I can easily pull out a veggie burger for me out the freezer and a regular burger for my husband and just toss them on the grill!
One of my favorite veggie burgers have been my spicy black bean burgers, but I wanted to tweak that recipe to pack in more veggies.
These veggie burgers are packed with SO much goodness like onions, spinach, black beans, carrots, and red bell pepper. I also added a good dose of cumin which really adds nice flavor. I used black beans since they tend to be my favorite, but you could also use white navy beans if you prefer!
Truthfully, I made these with my toddler in mind, but since aside from her father, she is one of the pickiest eaters on earth, she wouldn’t go for these. I’m convinced I’ll get her to like these eventually, but for now, more for me!
Yield: 5-6 burgers
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 red bell pepper, seeded and diced
- 1/2 cup grated carrots
- 1 (14.5-ounce) can black beans, drained and rinsed
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- salt and pepper to taste
- 2 cups baby spinach
- 1 cup panko bread crumbs
- nonstick spray
- Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Stir in the red bell pepper, carrots, black beans, and the garlic. Then stir in the cumin and season with salt and pepper. Let the mixture cook for 2 minutes. Add in the spinach and continue cooking until wilted, another 2-3 minutes. Remove from the heat.
- Add the veggie mixture to a food processor along with the panko bread crumbs and blend until mostly smooth, with some larger chunks of pepper and beans still intact. Form the mixture into 5-6 patties. Chill in the fridge for 1 hour before cooking. The patties can also be wrapped and frozen for later.
- To cook, I do recommend cooking in a skillet or grill pan. Heat to medium and spray with non-stick spray. Cook for about 3-4 minutes, flip over, and cook the other side for another 3-4 minutes or until golden.