About Me

My photo
IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Wednesday, February 18, 2015

Black Bean and Pumpkin Veggie Burger

http://angelgirlpj.blogspot.com/2015/02/herb-bread-recipe-high-gluten-and.html
Black Bean and Pumpkin Veggie Burger

I am not sure how I found the butternut black bean burger, but as usual, I had to revamp it a little to suit what I had on hand and to suit our taste buds.  After using the homegrown pumpkin puree, I can understand how the butternut squash or even a sweet potato could be used in its place. Making this one very vitamin packed veggie burger recipe.

Now days I also rarely purchase buns as I make wheat or herbbreads to reduce the chemicals and preservatives we are consuming, however, place your black bean and pumpkin veggie burger bread or bun of choice. Build your burger to suit your taste buds as I did ours.
 
Ingredients to make black bean and pumpkin veggie burger:

  •  1 egg
  • 1 cup mashed black beans
  • 1 cup pureed pumpkin or butternut squash
  • ½ onion; diced
  • ⅓-cup celery; diced
  • 1 red or orange pepper; diced
  • 2 cloves of garlic, smashed and minced
  • Olive oil; for sautéing vegetables
  • ¾ tsp favorite Italian seasoning blend; oregano, basil, rosemary, thyme, garlic
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper
  • 1 ½ cups old-fashioned rolled oats [not instant]
  
Instructions to make black bean and pumpkin veggie burger:

  1. Using a large bowl mash the black beans and set aside. The original recipe said using refried black beans was acceptable. Add the pumpkin or butternut squash to the beans and set aside.
  2. Sauté the onion, celery, red pepper and garlic in olive oil and cook until the vegetables are tender. Add the minced garlic towards the end to prevent burning.
  3. Add the Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
  4. Combine the freshly sautéed veggies to the beans and pumpkin, stir in the egg and oats and mix.
  5. Pour a tablespoon or two of oil in a skillet and heat to medium-high, add the burgers and cook for a few minutes on each side until you have a golden crust.
  As with a hamburger or turkey burger; top with your black bean and pumpkin veggie burger with your favorite cheese and toppings. I like to use lettuce tomato and onion to all my sandwiches. On occasion I treat myself to a little avocado too.

No comments:

Post a Comment