Homemade Quick Black Bean Burgers

Sin categoría, Vegetarian, Veggie Burgers


Adapted from Cooking Light November 2009

As the name suggests, this is a quick veggie burger recipe. Nonetheless, I find that most veggie burgers don’t really take that long to make. These were, however, my first black bean burgers. They’re quite different from any I’ve had before due to the lime, I believe. Enjoy them in a bun with avocado and a sharp cheese!

Yields 4-6 burgers


  • 2 ounces (about 1 slice) whole wheat bread
  • 1 tablespoon olive oil
  • 1 15-ounce can black beans, rinsed and drained
  • 1 teaspoon grated lime zest
  • ¾ teaspoon chili powder
  • 1/8 teaspoon dried oregano or ½ teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten



  1. Grease and preheat an electric griddle to around 350F (177C) or medium-high heat.
  2. Place the bread in a food processor and process about 4 times or until crumbs measure 1 cup. Transfer to a bowl.
  3. Combine the oil and the beans in the processor. Pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with the breadcrumbs. Stir in the rind and remaining ingredients.
  4. With moistened hands, divide the bean mixture into 4-6 equal portions (about 1/3 cup mixture per portion) and shape each into a patty.
  5. Add the patties to the griddle. Reduce the heat to medium and cook 4 minutes or until bottom edges are browned. Carefully turn the patties over. Cook for 3 more minutes or until bottom edges are done.


Comments: I don’t think you need more than 30 minutes to make these burgers. I didn’t have any hamburger buns but I love Rudi’s Spelt English Muffins and I added some avocado and goat cheese as well. I froze what I didn’t eat. You can later simply heat them in the microwave to thaw them.



Spicy Tofu Marinade



Adapted from cooking.nytimes.com

When it says spicy, it MEANS spicy. I didn’t think it would be spicier than the Chipotle Sauce but it was. It definitely was. Thankfully, I like spicy things and my mom doesn’t like tofu so all was well. This is again very quick (10-15 minutes) and ideal for about a pound of tofu.


  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 teaspoon dry ground ginger
  • 1 teaspoon cayenne


  1. Whisk together all the ingredients in a bowl.
  2. Use as a marinade for pan-seared, grilled or plain tofu.


Comments: I prepared the marinade as I let strips of tofu to cook on the griddle. Once the tofu was ready, I immediately spread the marinade over it and sat down to eat. You can find the rice vinegar and mirin in the aisle of the supermarket where they sell Asian products. Leftovers are good in a sandwich or whole grain English muffin. The marinade keeps well in the refrigerator for 3 to 4 days.


Spicy Lentil and Sweet Potato Stew with Chipotles



Adapted from cooking.nytimes.com

This is a great recipe for a chilly, autumn day. Of course, around here in the Houston area those autumn days are virtually nonexistent but I can pretend. I love the combination of lentils and sweet potatoes and they create a deliciously satisfying meal. There’s nothing complex about this recipe and there is very little hands-on time. Due to the simmering process, however, it does take about an hour to complete.


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • Salt, to taste
  • ½ teaspoon ground cumin
  • 2 medium carrots, diced
  • 1½ cups brown lentils
  • 6 cups water
  • 1-1¼ pounds sweet potatoes, peeled and cut in large dice
  • 1-2 chipotles in adobo, seeded and chopped (to taste)
  • 2 tablespoons tomato purée
  • 1 bay leaf



  1. Heat the olive oil over medium heat in a large pot and add the onion. Cook, stirring often, until it softens.
  2. Add the salt, cumin and carrots. Stir together for a minute and then add the lentils, water, sweet potatoes, chipotles, tomato purée and the bay leaf.
  3. Bring to a boil, reduce the heat, cover and simmer for about 40 to 45 minutes or until the lentils and sweet potatoes are tender and the broth is fragrant.
  4. Taste and adjust seasoning. Serve with lime wedges if desired.


Comments: Like I said before there is nothing too complex about this recipe. The original one calls for 2 teaspoons of lightly toasted and ground cumin seeds; I did not have cumin seeds and used ground cumin instead, reducing it to ½ teaspoon. I think, if you use ground cumin, you could even increase this to 1 teaspoon. Because my mom is not very tolerant of spicy foods, I only used 1 chipotle however even my mom later admitted that it could have been a little spicier. You can make this 3 to 4 days in advance but it will thicken as the lentils swell; you can add water or stock to thin it out.