For those of you who are tired of my maniac meatless burger posts, I'm truly sorry.Yes, this fabulous little cookbook has turned me into a veggie burger-obsessed mad woman. I crumble them on salads. I sandwich them between homemade buns. Occasionally I dream about them.
Friends, I almost ate a veggie burger for breakfast last week (there are worse morning meals, no?)
Miraculously, tonight's recipe didn't even come from the aforementioned veggie burger cookbook. Instead, it came right from the pages of Bryant Terry's Vegan Soul Kitchen. Adam pulled these suckers together in under 30 minutes, and we sandwiched them between a batch of homemade cornbread buns.
The not-so-secret-secret ingredient? Peanuts, of course. Did you think I could post a veggie burger recipe that didn't contain a nut and/or nut butter? (on that note, I also apologize to my loyal readers with nut allergies.).
Tonight's lesson: If you are what you eat, I've definitely turned into a mashed bean patty covered in guacamole and pickles. I'm not ashamed.
Black Bean + Peanut Patties
(adapted from Vegan Soul Kitchen Bryant Terry)
Don't be fooled by the short ingredient list for this recipe--it has a unique blend of flavors, highlighted by cider vinegar and sea salt. We topped ours with fresh guac, but a spicy chipotle mayo (or nayo) would also work nicely.
Ingredients:
- 1 can (15 oz.) black beans
- 1/2 onion, finely diced
- 1/2 cup unsalted peanuts, chopped
- 1/2 tsp. dried thyme
- 1/4 tsp. cayenne pepper
- 1 TBSP apple cider vinegar
- 1/4 cup + 2 TBSP water
- 1/4 tsp. salt
- freshly ground black pepper to taste
- 1/2 cup finely chopped bell pepper
Directions:
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Combine all ingredients in a food processor and pulse until well-combined. Shape mixture into 4 - 6 patties. Place patties on the baking sheet and bake for 10 - 12 minutes, or until bottom has turned golden brown. Flip patties and bake for an additional 10 minutes, or until bottom has turned golden brown (full disclosure: I did not use a timer when they were in the oven! I was roasting veggies at the same time, and thus never kept track of time, so these are merely time estimates).
