A black bean base burger combined with baby bella mushrooms, egg, ground flax seed, whole wheat bread crumbs and a blend of seasonings to create the best homemade veggie burger.
When is the last time you had a really good veggie burger? Been awhile? Have you ever tried one? I will be completely honest, most don’t add up.
When I was getting the patties together for these black bean burgers, my husband asked (in his most serious tone) “where’s the beef?” Sigh. No beef in these burgers honey. But that doesn’t mean they are missing anything because they are outrageously good. I am always up for trying new things…as evidenced by my recent usage of black beans. I have hated beans all my life…like until last year. Not sure what happened but I like them now. Well, I like some, not that pile of beans they plop on your plate at Mexican restaurants. I still can’t eat those.
Okay so a few things about these pretzel black bean burgers that I love: 1) the burger itself is super tasty, obvi! 2) the extras including the goat cheese and parmesan mix, chopped red cabbage, and avocado spread really add so much goodness to this burger 3) a veggie burger on a pretzel bun, OMG! It just all fits together so nicely!
I love the flavor combos.
I truly believe red cabbage is underrated. It is the perfect addition to any burger for some crunch, color, nutrition. Plus who doesn’t like eating pretty food?!
Red cabbage isn’t just about being pretty, though. It’s a great source of Vitamin C (immunity booster) and Vitamin K (increases bone density) for starters. It is definitely a nutrient dense food meaning it packs a lot of nutrition in for the amount of calories it contains. There are about 22 Calories per cup of shredded red cabbage. So…pack on the shredded red cabbage!!
Burger Ingredients
Ground Flax Seed
Worcestershire Sauce
Salt/Pepper
Cumin
Mushrooms
Black Beans
Egg
Garlic
Whole Wheat Breadcrumbs
Enjoy these pretzel black bean burgers!!
Pretzel Black Bean Burgers
Ingredients
- 1 tablespoon ground flax seed
- 1 tablespoon Worcerstershire sauce
- ½ teaspoon kosher salt divided
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 2 baby bella mushrooms
- 1 15 oz can black beans drained and rinsed
- 1 egg lightly beaten
- 1 garlic clove
- ⅓ cup whole wheat bread crumbs
- 1 tablespoon canola oil
- ½ cup shredded red cabbage
Toasted Pretzel Buns
- 3 pretzel buns
- 2 oz goat cheese
- ¼ cup Parmesan cheese
Avocado Spread
- 1 tablespoon fresh lime juice
- 1 avocado peeled and pitted
- 2 tablespoons nonfat greek yogurt
- 1 tablespoon water
Instructions
Prep Black Bean Burgers
- Combine flax seed, Worcestershire sauce, salt, pepper, cumin, mushrooms, ½ can beans, egg, and garlic in a food processor. Process until mixture is mostly smooth.
- Transfer mixture to a bowl and stir in remaining black beans and breadcrumbs.
Toasted Pretzel Buns
- Preheat oven to 400℉. Slice pretzel buns and arrange on baking sheet. Spray top halves of buns with non-stick spray and place top side up. Sprinkle goat cheese and parmesan cheese evenly over bottom halves of buns.
- Bake for 7-8 minutes until golden brown.
Make Avocado Spread
- In a small bowl combine avocado, salt, and lime juice. Mash avocado well with a fork. Add the yogurt, water, and stir until smooth. Refrigerate until ready to use.
Cook Black Bean Burgers
- Heat canola oil in a cast iron pan over medium heat. Scoop out ½ cup black bean mixture and form into burger patties. Place in pan and cook 2-3 minutes per side until browned. In order to keep patties together nicely, I like to use two spatulas and place around bottom and top of patties and flip. Flatten just a bit with a spatula.
Serving Burgers
- Spread avocado spread on top half of buns. Sprinkle shredded cabbage over the cheese on bottom halves. Place patties over the cabbage and serve!
Notes
This recipe is included in a meal plan. To see it, click here.
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Chicken Chopped Salad with Quinoa & Black Beans
