Potato and Black Bean Burgers
While I was on hiatus, one of the things I enjoyed the most was not having to create new recipes. As much as I love creating in the kitchen, constantly feeling like I had to come up with something new every week – not just something new, but something good – was a bit stressful with everything else I had going on at the time.
However, what I did enjoy about my time away was cooking out of my out of control collection of vegan cookbooks. I plan on posting a round up soon, but for now I’ll just say that I cooked out of at least 2/3 of my cookbooks and I truly enjoyed getting a chance to experience dishes from many of my favorite people/cooks. I also did some recipe testing and other vegan outreach while I was away, which was a nice change of pace.
For the last few weeks I’ve been feeling inspired again though. Perhaps because I entered final grades for the semester or perhaps all of the recipes I’d been making gave me a creative spark, but either way, I’m excited to be back in the kitchen creating again. Tonight I made a delicious chickpea tagine that I can’t wait to test again and give you guys the recipe for.
I’ve been gravitating to hearty dishes lately, probably because of the extended winter that makes it feel more like fall than spring out, and these potato and black bean burgers really fill you up without feeling too heavy. The potatoes also add a nice textural element that make them a bit more meaty than my normal black bean burgers. You can also freeze these burgers and make them for a quick weeknight meal or for lunch at work. Enjoy!
- 1 15oz can Black Beans, drained & rinsed
- ¼ cup Roasted Red Potatoes
- ¼ cup Chopped Mushrooms
- ⅛ cup Pepitas
- ¼ cup Panko Bread Crumbs
- ¼ tsp Cumin
- ¼ tsp Paprika
- Salt & Pepper to taste
- Preheat the oven to 350 degrees F.
- Lightly blend the black beans in a food processor. Chop the roasted potatoes into small chunks and mix in with the black beans.
- Mix in the rest of the ingredients and refrigerate the mixture for 15-20 minutes.
- Form the batter into 5-6 patties and bake for 15 minutes. Flip the burgers over and bake an additional 10 minutes.