Awesome Black Bean Veggie Burger Recipe

I made these for dinner last night. YUM! I prepared them using alternative ingredients to make them Gluten-Free and Vegan. The kids loved them and asked for seconds.
(Alternative ingredients are in brackets)
Ingredients

• 2/3 cup uncooked brown rice
• 1 & 1/3 cup water
• 2 -16 ounce cans black beans, rinsed and drained (use 32 oz of dried black beans, cooked as directed to eliminate the high sodium found in canned beans)
• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled
• 3/4 cup shredded mozzarella cheese (Use soy cheese for vegan or lactose intolerance)
• 2 eggs (for vegan, use egg replacer as directed)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt (optional. For low sodium use 3 cloves of garlic or 1T garlic powder)
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed (Gluten Free bread crumbs for gluten intolerance)

Directions

1. Cook brown rice as directed on rice packaging
2. Meanwhile, Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in a bowl (or food processor) and chop finely.
4. Stir the bell pepper mixture into the mashed black beans.
5. Place the brown rice and mozzarella cheese in the food processor, and process until combined.
6. Stir the mixture into the black beans.
7. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce.
8. Stir the egg mixture into the black bean mixture.
9. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together.
10. Divide into 6 large patties.

Cook's Notes;

• To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 20 minutes turning halfway through bake time.
• Stovetop: heat a tablespoon of olive oil in a skillet and cook over medium heat till heated through. About 8 minutes per side
• Grill: lightly oil a sheet of aluminum foil, place foil on grill, and follow stovetop directions.

Eggcellent Veggie Burger

Try this yummy Option instead of ground beef.
After all it is Meatless Monday!

This is a vegetarian burger but you should try variations to meet specific dietary needs;

• Gluten Free - Use gluten free breadcrumbs and a gluten free bun.
• Vegan - Use soy cheese.
• Get creative!

Eggcellent Veggie Burger!!

Prep: 15 min. (+30 min. chill time)
Cook: 20 min.
Serves: 6

4 Tbsp - Olive Oil
2 - whole eggplant, peeled and diced into 1 inch pieces
2 - Scallions (green onions) chopped
1 Tbsp -Parsley, chopped (or substitute dried Parsley)
1 Cup - Medium cheddar, shredded
1 Cup - Breadcrumbs
¾ tsp – Black Pepper
1 tsp – Garlic, minced
¼ tsp – Salt (optional)
1 – Red bell pepper – cut into strips
1 – med. onion – cut into strips

1. Over low heat in a large nonstick pan, heat 1 Tbsp olive oil
and sauté the eggplant until grey and very soft.
2. Mix eggplant with remaining ingredients except the oil, and
chill for 30 minutes in the refrigerator.
3. Heat 1Tbsp olive oil in medium pan, sauté red peppers and
onions together until desired tenderness.
4. Form into 6 patties approx. 1 inch thick.
5. In a sauté pan heat 2 tbsp olive oil until shimmering hot, fry each
side of patty until dark brown, about 5 minutes each side

Serve on an organic whole wheat bun with lettuce and desired condiments.