Thanks for joining us for another episode of Front Porch Kitchen Chronicles, where we bring the heart of the kitchen to your screens! This evening, we made our favorite Vegetable Black Bean Patties and Burger Buns! Here’s a recap of what went down in our cozy kitchen.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 Burgers
Ingredients:
For the Black Bean Veggie Patties:
- 1 ¼ cups Black Beans, cooked and drained
- ½ cup Bread Crumbs
- 2 Eggs
- 1 tablespoon Olive Oil
- 4 Garlic Cloves, minced
- Salt & Pepper, to taste
- 2 teaspoons Chili Powder
- 2 teaspoons Cumin
- ½ teaspoon Paprika
- ½ cup Cilantro, chopped
- ½ Bell Pepper, finely chopped
- 2 medium Carrots, grated
- 1 Red Onion
For the Yeast Buns:
- 1 cup warm tap Water (about 100°F)
- ⅓ cup Oil
- ¼ cup Sugar
- 2 tablespoons active dry Yeast
- 1 Egg
- 1 tablespoon softened Butter
- ½ teaspoon Salt
- 3 to 4 cups All-purpose Flour
For Serving:
- Lettuce
- Ketchup
- Mustard
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Prepare the Yeast Buns:
- In a large bowl, combine warm water, oil, sugar, and yeast. Let it sit until the yeast is bubbly, about 8 minutes.
- Stir in the beaten egg, softened butter, and salt.
- Gradually add flour, one cup at a time, until you have a soft dough that isn’t sticky. Knead the dough by hand for 10 minutes or 5 minutes with a stand mixer.
- Divide the dough into 9 even pieces and form them into balls. Place them in a a cake pan of parchment paper.
- Let the dough rise for 10 minutes in a warm place. You can allow them to rise for an additional 30 minutes if time allows.
- Lightly brush the risen buns with milk and bake on the middle rack for 10-12 minutes or until browned.
3. Prepare the Black Bean Veggie Patties:
- Spread the cooked black beans out on parchment paper and bake for 15 minutes to evaporate excess moisture.
- In the Instant Pot, sauté the minced garlic, chopped bell pepper, chopped red onion, and chopped carrots for 10 minutes until softened.
- In a food processor, combined the sautéed vegetables, spices, and cilantro. Pulse until well combined, then taste for flavor. Add in any additional seasoning you see fit!
- Then add the bread crumbs, and eggs (you should not taste at this stage because you egg is uncooked)
- Then add in the cooked black beans last, saving some larger bean chunks for texture.
- Form the mixture into patties.
- In oven cook the patties for about 7 minutes on each side until golden brown and heated through.
4. Serve:
- Assemble the burgers by placing a black bean veggie patty on a burger bun.
- Garnish with lettuce, ketchup, and hot honey mustard, pickles or any other desired toppings.
- Serve warm and enjoy!
Why we love this dish:
- This dish is a wholesome and flavorful alternative to traditional burgers, perfect for a quick and satisfying weeknight meal.
- The combination of protein-packed black beans and vibrant veggies makes it a nutritious choice for especially for vegetarians.
- The homemade yeast buns add a delightful touch of freshness and elevate the burger experience.
- Plus, it's customizable! Feel free to adjust the seasonings and toppings to suit your taste preferences.
Note: For the beans, you can either use canned black beans or prepare dried beans by soaking them overnight. Simply place the beans in a pot, cover with water, add salt, and let them soak for 4 to 12 hours before cooking. Drain and rinse before using in the recipe.
Join Us Next Time: Missed out on today’s episode? You can check out our episode on our twitch! We’ll be hosting our Front Porch Kitchen Chronicles Twitch Live Show weekly, with requests taken for future episodes. Stay tuned for more culinary adventures!
