Falafel Burgers + Sweet and Sour Slaw

With summer coming to a close, we're squeezing as many burger nights as we can!  We have burgers in the other seasons, too, don't get me wrong.  A good thing is a good thing, right?  But there's just something about burgers on a warm night out on the back deck that makes them taste just that much better.

I saw this recipe for a Falafel Burger and knew I had to try it.  Scot loves falafel and while I haven't perfected making them at home (they always break apart!) I figured I'd give the burger route a try since I do pretty well at getting those to stick and not crumble.  And now that we know we like this recipe, I may actually try to make them into falafel -- put them in a pita and find some tzatziki sauce.  Mmmm...oh yes, this is a winning recipe!

The original recipe has a recipe for a Tahini sauce that's good -- Scot's not a fan of Tahini in general so I need to find a good dairy-free Tzatziki sauce to go with these burgers, but that's ok.  I think I can manage.

The burgers got two thumbs up from my gang and they are on our new burger rotation!  I served them with a fabulous Sweet and Sour Coleslaw (recipe below -- don't miss it!) and we all loved it. Original recipe can be found here. I am actually going to throw out my other coleslaw recipes and use only this one from now on.

Falafel Burgers
makes 8 (1/3 cup) burgers

• 1 TBLS minced garlic
• 1 cup packed cilantro, stems cut off
• 1/2 cup scallions, roughly chopped
• 2 cans of chickpeas, some liquid reserved to the side, the beans rinsed and drained
• 1 cup rolled oats, quick or old-fashioned
• 2 TBLS lemon juice
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp basil
• 1/2 tsp salt
• 1/4 tsp pepper

• 8 buns, pitas, or tortillas
• favorite burger toppings: tomatoes, spinach, lettuce, grilled onions or peppers, etc
• tahini or tzatziki sauce, if desired, to make it more "authentic"

-- Puree the garlic, cilantro and scallions in a food processor until smooth

-- Add the remaining burger ingredients and pulse until blended well but NOT paste.  The mixture needs to stick well together and be fairly uniform in appearance.  If not sticking very well, add some of the chickpea liquid in 1 TBLS at a time until desired consistency is reached.

-- Using a 1/3 cup measuring scoop, form 8 patties.  Lay on a baking sheet or plates and chill for at least 30 minutes.

-- Dry pan-fry, using a non-stick skillet, over medium heat 5-7 minutes each side.

Sweet and Sour Coleslaw
feeds 8

• 4 cups thinly sliced or shredded cabbage.  I used 1/2 red and 1/2 regular and highly suggest it!
• 1 medium red bell pepper, thinly sliced length-wise and then cut in half to make 1 inch pieces
• 1 cup thinly sliced scallions
• 1 cup corn kernels
• 1 cup julliened or thinly cut carrots
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 cup loose chopped fresh cilantro
• salt and pepper to taste

-- Put all salad ingredients in a bowl and toss.

-- Mix the vinegar with the sugar and stir until dissolved.  Drizzle over the salad and toss some more to adequately coat

Sloppy Bobs

This was an "oops" dinner that turned out better than the original plan.

I was going to make these black bean burgers the other night, but when I got to making them, I only had old fashioned oats.  It's been months since I've made these, and while I remember us liking them quite a bit, I didn't remember the breadcrumbs being such a big deal.

It is.  If you want to make the burgers and don't have breadcrumbs, use quick oats.  And maybe even pulse those a little.  If not, you'll end up with a slightly crumbly mess that doesn't mold well into patties.

So I improvised and added a can of Italian diced tomatoes to save the day.  They saved dinner, is what they did!

This new concoction could be used as a burrito filling, or even a thick chip dip.  I kept with the original plan and used our "skinny buns" and renamed the dish "Sloppy Bobs" -- the boys thought it was a lot of fun and the name stuck I guess.  Scot voted these better than the plain black bean burgers and I agreed.  If you want a fabulous black bean burger recipe though, here you go -- they are hands-down my favorite recipe for them I think.

Now for the Sloppy Bobs!  Which, if you're curious, are quicker to put together and healthier than the original recipe.  (And taste amazing.  I should know.  I couldn't stop sampling and still ate a huge portion for dinner!)

Sloppy Bobs
serves 4-6

• 2 cans black beans, rinsed and drained and smashed in a bowl
• 3/4 cup rolled oats
• 2 T flax meal
• 1 T basil
• 1 T dry cilantro
• 2 t onion powder
• 1 t cumin
• 1/2 t garlic powder
• 1 1/2 cups corn
• 1 can Italian diced tomatoes, with juice

-- Mix the oats, flax meal, and spices together.  Add to the beans and mix thoroughly.

-- Add in the corn and tomatoes and stir until combined.

-- Either eat at room temperature or heat in the microwave or in the stove.

-- To serve: pile on a toasted whole wheat bun, or in a whole wheat tortilla

Spinach and Black Bean Burgers

 

We like burgers in this house.  And never have I made so many burgers than since we switched to eating a more heart-healthy, plant-based diet.  I hated squishing raw meat for burgers before hand.  Hated it.  So I just didn't.  Instead, I would enjoy a big fat juicy burger at cookouts where someone else had done the squishing for me.

Now that we eat meat-less burgers, I made them all the time. I've realized I never was truly in love with the burger itself, I was always more interested in the toppings. And now -- I'm in love with both.  Plain back bean burgers, quinoa and black bean ones, and now, spinach and black beans!  Still just as simple to pull together, these burgers have the added benefit of having that wonderful dark green veggies "sneaked" in there.

I say "sneaked" because, as you can see, the burgers are quite green.  But they're oh. so. good.  Scot even said they're his new favorite.  Who knew?!

Got the recipe over here, and tweaked it just a bit.  Enjoy!

Spinach and Black Bean Burgers
Makes 6

• 1 can black beans - rinse and drained
• 1/2 bell pepper, chop
• 1/2 cooking onion, chop
• 1 T soy sauce 
• 2 cups spinach
• 1/2 cup rolled oats 
• 1/2 cup cooked quinoa or brown rice
• 1/3 c whole wheat flour
• 1/4 c flax meal

-- Puree beans, bell pepper, onion, soy sauce, and spinach in a blender or food processor.
-- In a bowl, mix together the oats, quinoa, flour, and flax meal.  Add the very green wet mixture and stir stir stir!  If needed, add more flax meal or whole wheat flour, tablespoon by tablespoon, until it's the "right" consistency.  Which is a consistency that is sticky enough to adhere to itself, but not so sticky it adheres to your hands.
-- Form into 6 patties (about 3/4 cup of mixture each), and chill until ready to pan-fry.
-- With a little oil in the pan, pan fry each side 3-5 minutes.  Just like a pancake. :D

-- Top with your favorite toppings and enjoy.

Black Bean Quinoa Burgers

And yet another recipe from Two Blue Lemons.  What can I say?  I found them and I'm working through the recipes that looked good to me.

These burgers were delicious.  I originally made them huge, as in 3/4 c patties (that's what's pictured), and they were a little on the didn't-hold-together-real-well side due to how thick they were.  But the second time around I used a packed 1/2 cup scoop and those were just right.  I guess sometimes I need to follow the directions, huh?  I topped them with sauteed zucchini, tomatoes, cilantro, and some honey mustard.

Super easy to throw together, I think they're almost fool-proof. The one thing you have to do, though, is get your hands dirty and squish and squeeze the burger mixture so it'll stick together.  A little disconcerting to some, maybe, to see the stuff squishing through your fingers, but it's fun.  Really.  I've done it twice in one week.

 But be prepared, your hands (and diamond!) could end up looking like this!

And here they are, all ready to be cooked!  YUM!

Black Bean Quinoa Burgers
Serves 4

• 1 can black beans, rinsed and drained
• 1/2 cup dry quinoa + 1 cup water
• 1/2 cup whole wheat bread crumbs, corn meal or pulsed oats
• 1/2 t chili powder
• 1 t cumin
• 1 T tomato paste
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped

Toppings: 

• Mustard
• Ketchup
• Tomatoes
• Sauted Zucchini
• Spinach/Lettuce
• Avocados
• Fresh cilantro

--  Cook quinoa like you would rice on the stove or in a rice cooker. (This can be done ahead of time)
-- Combine all ingredients in a bowl and squish with your fingers to get it all to mash together.  You can try a spoon, but I fear your burgers will fall apart.
-- Form into 1/2 c (a good-sized 1/2 cup portions!) patties and pan fry 5 minutes each side.  (Scot and I also cheated on a really hot day last week and ate these still as burgers but without cooking them and they were still fabulous and didn't even break apart.)
-- Put on toasted bun, whole wheat English muffin or sandwich thin, top away, and enjoy!

Alternatively, you can break this mixture apart and put it in a tortilla with all the "toppings" and eat it as a wrap.  It's great!

Black Bean Sweet Potato Burgers

These are amazing!  This is a burger that Ashley made all on her own and I'm so happy to report that I only made one minor tweak -- and only because I didn't have one of the ingredients on hand.  but I loved the change (fennel instead of sunflower seeds)! 

They were hearty, delicious, and just what a beautiful Friday night called for!

before baking

 Bake, pan fry, or grill them.  You could even just eat the "dough" plain.   Either way, you should just make sure you make them!

after baking

I served these with some Greek Eggplant from the other night and an Herbed Polenta that I'm working on perfecting.

Black Bean Sweet Potato Burgers
Serves 8

• 1 can black beans - rinsed and drained
• 3 c cubed sweet potatoes (skins on) - about 2 large ones
• 1/2 c corn
• 3/4 c chopped onion - about 1/2 a medium onion
• 2 T minced garlic
• 1/2 c cooked quinoa
• 6 T rolled oats - pulsed halfway to "flour"
• 1 t cumin
• 1 t basil
• 1 t oregano
• 1 T fennel
• 1 T OO

-- Mash half the black beans until they are all pasty.  Add the other half in and mash/stir just slightly.
-- Smush the sweet potatoes.  You don't want them to be the consistency of mashed potatoes.
-- Combine everything in a large bowl and mix.
-- With a 1/2 c measuring cup, "spoon" mixture into your hands and make into 8 patties.  Place on a greased cookie sheet and slide into the fridge to "set" for a little bit.
-- Bake for 30 minutes (15 minutes each side) at 375.  Pan fry for 6-8 minutes each side in a little hot oil.  Grill by baking for 25 minutes (15 mins on one side, 10 on the other) and then grilling for the remaining bit.
-- Serve on whole wheat buns with your favorite burger toppings!

Caprese Burgers

I got the idea for this burger from Mama Pea's Yukon Gold White Bean Burger recipe.  It looks totally delicious, don't you think?  But I thought to myself - fresh basil and tomato?  Umm...sounds a little like a Caprese Salad to me, minus a couple ingredients!  All we need is a little Mozzarella and some Balsamic vinegar in there somewhere.

So this is my twist on a fabulous burger.  And they were amazing!  My only issue is that the recipe only makes 4, so there were no leftovers.  Very sad.

And for the vegans out there, just omit the cheese (or do a non-dairy version) - it'll be great either way!

Caprese Burgers

Serves 4

• 1 can white beans - any will do -- rinsed and drained
• 1/2 lb Yukon Gold, or even New Red potatoes - steamed
• 2 cloves of garlic - minced
• 1 T Nutritional yeast
• 2 T whole wheat flour
• 1 T balsamic vinegar
• 1/4 c chopped FRESH basil
• 1 t thyme (dried)
• 4 buns
• Tomato for slicing
• Mozzarella if using
• Other toppings of your choice

 -- Place beans, steamed potatoes, nutritional yeast, flour, and vinegar in a bowl and mash until they all clump together. 
-- Stir in chopped basil and thyme.
-- Form into 4 patties.  Chill for just a little bit to firm up -- they hold up better.  Pan fry or pan "grill" 4-5 minutes on each side.
-- Put it on a bun (toasted) with whatever you have on hand.  But if you're wanting that Caprese taste - make sure there are tomatoes and mozzarella on there!

Black Bean Burgers

I have been eying this recipe from Annie's Eats for a while now. As in, about 6 weeks. Since we started this heart healthy diet. And boy have we been missing out!

These things are so oh-my-black-bean-goodness good! Seriously. I'm a little ashamed to admit it, but when I was done with making the patties I went to grab a stray little bit that was left on my finger. And when I say that I "grabbed a stray bit" I really mean I licked the tip of my finger. And then, after I tasted what I had just put together, I proceeded to unabashedly lick all my other fingers. Oh yeah. All ten of them.

And then thoroughly wash my hands. Don't worry. My momma taught me well.

These were easy to put together, and I made them vegan. Because I love my husband and my husband does not like eggs. You remember when I said I was eventually going to try to make a flax seed egg? Well folks, eventually happened. And it worked! The burgers held together perfectly and they tasted finger-lickin' good!

Also, the original recipe calls for Panko. As I didn't have any at the house, and neither did the two markets I visited, I decided to do a little research and make my own. Want to know the secret? You can use regular old bread (crust free), put it in your food processor until fine, OR, you can finely crush up some saltines, OR you can used pulsed oats. Easy as that!

So now for the recipe.

Black Bean Burgers
Makes 6 patties

Active time: 10 minutes

Cook Time:  15 minutes

Total time: 25 minutes

Serving Suggestions: Sweet potato fries, a green salad, and a fruit salad for dessert!

What you'll need:

• 2 cans black beans, rinsed and drained
• 2 large eggs OR 2 flaxseed eggs (2 TBLS flaxseed meal + 6 TBLS warm water whisked together and let sit for 5 minutes)
• 3/4 cup quick cook oats OR old fashioned oats pulsed a little bit
• 1 TBLS olive oil
• 1 TBLS flaxseed meal
• 1 TBLS dry cilantro OR basil OR 1/4 cup fresh, chopped
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 -1/2 tsp cayenne pepper, depending on spice tolerance

options: 1 1/2 cups of one of the following

• 1 red bell pepper, diced
• 1 medium sweet potato, with skins on, cooked until soft in the microwave and cut into little chunks - lightly mash
• 1 can sweet corn OR 2 cups frozen, thawed

• Potential toppings: red onion rings, tomatoes, avocados, lettuce, ketchup, mustard

What you'll do:

• Take 2 1/2 cups black beans and mash them in a bowl until smooth.
• Add all other ingredients (including whole beans) and stir until combined
• Divide into 6, 1/2 cup portions and form into patties with your hands
• Place them on a plate and cover with plastic in the fridge until you're ready to cook them up (they can be like this for up to a day).
• When ready to cook:  pan fry with a little olive oil in a skillet - 4-5 minutes each side  OR bake at 350 for 8-10 minutes on each side.