Just in time for summertime entertaining — Speedy Black Bean Burgers from Megan Gilmore’s new cookbook No Excuses Detox!
I’m so excited to share the new cookbook No Excuses Detox, by nutritionist Megan Gilmore. Megan also authors the blog Detoxinista. I’ve been following her for several years, and was thrilled to receive a copy of her book to review! And today I get to share a copy with one of you PLUS the recipe for her Speedy Black Bean Burgers!
^^^ Drool worthy Zucchini Bolognese
Megan’s cookbook is vegetarian, but many of the recipes are actually vegan! She also includes meal plans, shopping lists, and lots of info about the different ingredients. Don’t miss the 30 minute meals (like the Speedy Black Bean Burgers, recipe below!) and the weeknight quick cook skillet means! Best of all, she debunks 5 excuses often given for why we don’t eat well on a regular basis (whoops—that would be me—but no longer—I’m going to start following Megan’s tips like meal planning, and keeping my kitchen stocked with healthy treats!).
Speedy Black Bean Burgers
Today I’m sharing a recipe for her Speedy Black Bean Burgers. These little guys are SO delicious! They were a huge hit with my kids and my husband! The recipe is really simple, and quick to make. Just a few pulses in the food processor and into a hot pan! We didn’t cook all of the mixture on the first night, so I stored it in the fridge and made 2 more burger patties for lunch the next day. They tasted just as good as the first batch!
I think you’re really going to love these Speedy Black Bean Burgers (recipe is below)! Give them a try, and be sure to take a picture and share on social media! Tag me! {#frieddandelions // @frieddandelions} I love to see what you’re up to in the kitchen! And be sure to enter to win a copy of No Excuses Detox!
Enter to win a copy of No Excuses Detox!
Serves 1 burger
The Quinoa & Mushroom Burgers in my first book have been a big hit with my readers, but they are a bit time-consuming to prepare, so this burger recipe is my speedy alternative! It’s loaded with fiber and protein from black beans and lots of flavorful veggies, to truly earn the name of a “veggie” burger. I prefer the texture of these burgers when they are pan-fried, but I bake them more often because you can finish cooking the whole batch in less than 30 minutes. Feel free to double this recipe and freeze the extras for a quick and easy weeknight meal.
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1½ cups cooked black beans or 1 (15-ounce) can, rinsed and drained
- 1 cup gluten-free rolled oats
- 1¼ teaspoons fine sea salt
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 red bell pepper, diced
- ¼ red onion, diced
- ½ cup loosely packed fresh flat-leaf parsley, chopped
- Coconut oil, for frying (optional)
- 6 to 8 high-quality buns or butter lettuce leaves
- arugula
- avocado
- red onion
Instructions
- Preheat the oven to 350°F (if you plan to bake them) and line a baking sheet with parchment paper.
- In the bowl of a large food processor fitted with an “S” blade, combine the beans, oats, salt, carrot, cumin, chili powder, garlic powder, bell pepper, onion, and parsley and process until a uniform mixture that sticks together is created. The mix shouldn’t be supersmooth and may even resemble the texture of ground beef.
- Use a 1/3-cup measure to scoop the burger mixture and use your hands to press into patties about ¾ inch thick, making 6 to 8 evenly sized patties.
- Arrange in a single layer on the prepared baking sheet.
- Bake for 15 minutes, then gently flip with a spatula and bake for 10 minutes more. The patties are done when the outside is dry and crisp, but the inside is still tender.
- Heat a small amount of coconut oil in a cast-iron skillet over medium heat and place a patty in the center of the pan. Cook for 4 to 5 minutes, until the spatula easily slides under a crisp side, then flip and cook the other side for another 4 to 5 minutes. Repeat with the remaining patties, greasing the pan as needed to prevent sticking.
- Serve warm with toppings on a bun or in a lettuce wrap. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. (Be sure to place parchment paper between each patty to prevent sticking.) To reheat, simply heat the burgers in a skillet on both sides until the centers are warm.
Notes
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Book Cover Photo copyright © 2017 by Erin Scott
Want to try more recipes from No Excuses Detox?
Check out these reviews of No Excuses Detox by other bloggers around the web!
Singapore Sweet Potato Noodles
Speedy Black Bean Burgers (same recipe, but a different review!)
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Don’t forget to pin this recipe!
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