I really like veggie burgers, but I have to admit I prefer to make my own. I get the occasional Falafel when I am in the city, but at home it’s black bean burgers for me. I like to switch them up with different flavor profiles and this time it was with basil, sun dried tomatoes and a smear of creamy goat cheese. Yummy…
Black Bean Burger With Sun Dried Tomatoes, Basil & Goat Cheese
1 15.5 oz can black beans, rinsed and drained
1 cup plain bread crumbs
6 sun-dried tomatoes (re-hydrated in hot water)
4 oz creamy Goat cheese
8 basil leaves chopped
1/4 cup diced onions
1/2 cup water
salt & pepper
2 Tbs coconut oil
In a small pot, sweat the onions until tender.
Add the black beans, chopped hydrated sun-dried tomatoes and the water.
Cook on medium until the water is evaporated, then with a fork or masher, mash the black beans until most of them are mashed but a few stay chunky.
Next add the bread crumbs, egg and basil. Mix well and form 4 equal size patties.
Heat the coconut oil in a cast iron skillet and fry the black bean patties for about 3-4 minutes on each side.
Toast the buns in the oven with a smear of goat cheese. Top with yummy black bean burgers, some fresh basil and mayo if you want. Delicious!