I’ve tried many vegetarian burgers, mostly hating them all. Morningstar and Boca are not for me. A black bean burger at Manna Grocery in my hometown showed me that veggie burgers could actually taste good! I wanted to make my own! Friends, you will not miss the meat in this burger!
My recipe
Sweet potatoes add incredible flavor to this burger! Save time by microwaving those puppies! For this recipe, poke holes in two, large potatoes on both sides with a fork. Place potatoes on a microwave safe plate and nuke for 8 minutes, adding time if not fork-tender. Set aside and allow to cool.
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Rinse and drain 1 can of black beans. Place in microwave safe bowl and cook for 3 minutes. Smash 3/4 of the beans with a fork until a paste is formed. Set aside.
Chop 1/2 cup red onion in food processor until onion becomes a liquid. This adds moisture to the burgers, but feel free to leave it chunky for crunchiness.
Grind 1/2 cup pecans in a food processor until mealy. I used frozen pecans from my freezer. The Magic Bullet works great for this recipe.
Boil 1 cup of brown rice according to package directions. Set aside.
Measure 2 1/2 tsp ground cumin, 1 tsp paprika, 1/4 tsp chipotle powder, 1 Tbsp brown sugar, 1/2 tsp salt and 1/4 tsp pepper.
Combine smashed and whole beans, brown rice, sweet potatoes, pecan meal, red onion and spices with 2 cloves minced garlic.
Mix well. Form into patties, placing each burger on a lightly oiled baking sheet lined with a silicone mat or parchment paper .
Bake in preheated oven at 375°. Cook 35-40 minutes, flipping after 20 minutes. Serve on a sesame bun. Dress with sliced avocado, mayo, ketchup, fresh parsley, and cilantro. I guarantee, you will not miss the meat in this burger!
This is a very messy burger. If a burger ain’t messy, it ain’t a good burger ya’ll!
*something you may not know: eating even a few meatless meals a week provides health benefits! Vegetarian diets are associated with weight loss, reduced risk of heart disease, and lower blood pressure. Plant based meals are typically lower in saturated fat, higher in fiber, potassium, and contribute an array of vitamins and minerals.
*Plant proteins are incased in plant cell walls which makes it a bit harder to digest than animal proteins. Building a protein-rich meal is an important part of getting adequate protein when going meatless. Include plenty of whole grains, beans, peas, lentils, and tofu.
*Cheese, eggs, milk, and yogurt are good sources of protein and calcium.
If you prefer to pass on dairy, eat dark green, leafy vegetables and choose soy or other plant based milk fortified with calcium. Including calcium-fortified cereals is good practice as well.
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- 1 Pre-made or store-bought graham cracker crust (I prefer Keebler)
- 1 pkg Philadelphia cream cheese, room temperature
- 1 (8oz can) Eagle Brand sweetened condensed milk
- 1/3 cup lemon juice
- 1 lb fresh strawberries, halved lengthwise or 1 15 oz can fruit pie filling
- 3 Tbsp Apple jelly
- 1. Combine cream cheese, sweetened condensed milk and lemon juice in mixer until smooth (small lumps are okay).
- 2. Pour mixture into crust. Cover and refrigerate for 30 minutes to overnight.
- 3. Just before serving, remove from refrigerator and top with sliced strawberries or canned fruit filling.
- 4. If using fresh fruit, gently warm apple jelly in microwave and baste strawberries or other fresh fruit of choice for a shiny presentation.
- Use any fresh fruit or fruit pie filling to your liking.
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I just want to come to your house and eat. It sounds awfully good!!
I am a cousin to your Mom and enjoy reading your blog and all the mouth-watering recipes. Would love to taste some.
Thank you so much!! Come on over for dinner!!
Pecans?! We have used walnuts in making veggie burgers but never pecans, will have to try this recipe soon!
The pecans are a southern thing, but this veggie burger was really good! I bet it would be just as good with walnuts!
I finally made the veggie burger recipe today! We loved it! There is enough for another meal, plus to share with 2 more. Definitely will do again. It will be a very welcomed addition to our new plant-based diet! Thank you, Kelly!