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Hello, foodies…

Have you ever had a veggie burger? I’ll bet I can probably guess your reaction based on the burgers I’ve tried in restaurants…dry, tasteless, and boring. Does that about cover it? When we decided on our “Month of Meatless Meals” recipes for August, I turned to my friend and talented chef friend, Andrea, and I said, “We’ve got to create a veggie burger that’s different. It’s got to be flavorful, hearty, and downright tasty.” We didn’t want to create a burger that tasted like you had to settle for second best if you didn’t eat meat, or preferred a lighter, healthier burger. And together, Andrea and I developed a recipe for a Black Bean Burger with Fresh Salsa that I’m quite proud of. Gone are the days of the “veggie burger” stereotype…at least as I know it.

Black Bean Burger with Fresh Salsa
Serves 5

Ingredients:
Burger:

• 1 (19-oz) can black beans, well drained


• 1 cup cooked brown rice


• 1/3 cup loosely packed cilantro leaves


• 1/2 tsp garlic powder


• 1/4 tsp kosher salt


• 1/2 tsp ground black pepper


• 1/4 tsp ground cumin


• 1/2 tsp light chili powder


• 1/4 tsp dry ground oregano


• 1 large egg


• 1/4 large green bell pepper, chopped


• 1/4 medium yellow onion, peeled and chopped


• 1/4 cup unseasoned breadcrumbs


• 1 Tbsp vegetable oil, for cooking


• Hamburger buns (optional, for serving)


• Lettuce (optional, for serving)

Salsa:

• 1/8 red onion, peeled


• 1/3 cup loosely packed cilantro


• 1 jalapeño pepper, seeded and chunked


• 2 vine-ripened tomatoes, quartered


• 1/4 tsp ground black pepper


• 1/4 tsp salt


• 2 Tbsp fresh lime juice

Preparation:

1. To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro, garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined.


2. Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes.


3. Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency.


4. Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and add lettuce, if desired. Top the black bean burgers with salsa.

This recipe is prepared with the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.  

Foodies, keep that salsa recipe handy for a quick appetizer idea…I know it’s easy to buy jarred salsa, but this one is fresh and bright. Throw it together in your food processor and it’s literally ready in seconds.

Ready for today’s blog question? So we topped today’s burger with fresh salsa. What other unusual burger toppings have you tried? Sautéed mushrooms or onions? Guacamole? Grilled peaches or pineapple? Maybe fresh prosciutto or salami? Thanks for taking the time to reply…I’ll see you Wednesday on In the Kitchen with David at 8pm ET.

Keep it flavorful!
—David