Recently I released a Transitioning Guide to help folks make a healthy and sustainable transition to a plant based diet. As I was putting the guide together I realized that I did not have my very own black bean burger recipe.
I put together this super simple black bean and pumpkin recipe to share as the perfect combinations of summer foods with a fall twist.
These burgers pair perfectly with chimichurri sauce, pickled onions, sweet plantain, avocado and/or spicy hummus.
Give this easy recipe a try and share with @PlantBasedBre across social media platforms!
1 cup brown rice (prevooked, cold or room temp)
1 cup black beans, drained and rinsed
1 cup purred pumkin
1/2 cup white mushrooms
1/2 red onion, diced
1 1/2 cup panko
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp everyday seasoning
1 tbsp cumin
1/2 tbsp cayenne pepper
2 tbsp EVOO
Salt and pepper to taste
In a pan sauté onions and mushrooms over med-high heat with EVOO. Cook the onions and mushrooms for 5-7 minutes, or until the mushrooms are soft.
Next combine black beans, brown rice, mushrooms, pumpkin, onions and seasonings into a food processor. Pulse until combined.
Transfer patty mix into a mixing bowl. Add in panko 1/4 cup at a time and mix. The deserved texture should be firm enough to form patties without falling apart.
Shape patties and place them on a griddle at med-high heat. Cook for 5 minutes on both sides, browning patties. Next, place patties on a cooking sheet and bake in a toaster oven or conventional oven at 350 for 15 minutes.
Pair with your favorite burger toppings