It’s the time of year for summer barbecues, lemonade, watermelon, and you know, Blueberry Black Bean Burgers. I know what you’re thinking. Blueberries? In a vegan bean burger? Who ever heard of that? Hang with me here, I’m just about to spill the beans. Literally!
Sure, these burgers have veggies in them, so I could have called them Veggie Burgers, but I figured at its foundation it’s really just a Bean Burger with a twist. A blueberry twist at that. And before you get the heebie jeebies about blueberries in your burgers, know this.
I didn’t add blueberries because of their flavor.
I didn’t even add blueberries for the wonderful health benefits they provide.
For me it was all about the color. Everything else was just icing on the cake. Or pickles on a veggie burger. However you want to say it.
I like my Vegan Burgers to have a nice, deep color to them. It makes them look as appetizing as they taste. The blueberries added just the right touch.
And this time of year, I’m not looking to spend hours in the kitchen. These spicy and sweet bean burgers are just the right mix between tasty and quick to fix. And not too hard on the wallet either.
These burgers were a hit with the family, my number one taste testers. Adee piled hers high with sliced tomatoes, avocados, and then slathered it with barbecue sauce. She was ready to dig in when I made her wait while I took these shots. She could only hold off for so long…which is why I’m sharing only a few photos today. Blueberry Black Bean Burgers are now one of our favorite summertime vegan meals. I hope they’ll be yours soon too!
Blueberry Black Bean Burgers
- 1 medium onion, roughly chopped
- ½ cup carrots, cleaned and chopped
- ½ cup sweet red pepper, roughly chopped
- 2 tablespoons fresh cilantro, chopped, (dried cilantro can be substituted)
- 2 cans Black Beans
- 1 cup cooked brown rice
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon turmeric, (optional)
- 1 tablespoon chili powder
- ½ cup cornmeal
- ½ cup brown rice flour (substitute regular flour if you’re not worried about gluten)
- ¼ cup blueberries (fresh or frozen)
- 2 – 3 tablespoons olive oil
- Toppings: BBQ Sauce, Pickles, Slice Avocados, or any of your favorite veggie burger fixin’s!
Place the chopped onion, carrots, pepper, cilantro, brown rice, and half of the black beans in a food processor and pulse a few seconds until everything is blended, but still on the chunky side. Kind of like the way my mom used to describe me when I was a kid.
Then add the garlic powder, salt, turmeric, and chili powder and pulse a second or two more to combine the flavors.
Add the result of the black beans and pulse a few seconds more. It’s ok for some of the black beans to remain whole, but overall, you’re looking for a barely mashed look that last half of the beans.
Pour this mixture into a bowl and add the cornmeal and flour. Stir this into the bean mixture. In a separate, small bowl mash the blueberries with a fork. Now add the blueberries to the black bean mixture, juice and all. Give the mixture one last stir.
Now what you have in front of you is one sticky mess. Just trust me, it will taste great in the end.
Heat your oven (toaster oven, convection, or regular oven) to 200F. Get out a baking pan. You’ll transfer the cooked burgers to this pan and keep them warm in the oven…later.
Heat your skillet to medium to medium-high heat and add just enough olive oil to coat the bottom of your pan. Make your first four patties and place them in the skillet. (See my patty-making tip below).
I like to sprinkle just a little bit of ground sea salt and ground pepper on the raw side of the patty while I’m waiting for the other side to cook. Once it’s cooked for a 4 minutes or so, lift one side up to take a little peek. Does it look browned enough? If not, let it sit for another minute or so, but if it’s ready, give it a flip. Sometimes I’ll spray a little vegetable cookie spray on the spot of the skillet where I’m flipping it to. The burgers should have firmed up a little, but they’re still going to be soft so be careful in the flipping.
Allow the patties to cook on the other side for another 4 – 5 minutes and then transfer to a pan. I keep my convection toaster oven heated to about 200F and place the burgers in oven to stay warm (and to firm up some more) while I’m cooking the rest of the burgers.
Pour a little more oil in the skillet and begin making your next batch.
Patty-making tip: I make the patties in the shape of balls because the mixture is kind of sticky and I don’t like messing with it too much in that state. I place them carefully (so as not to burn myself) in the skillet and then use the spatula to flatten them. I know that’s a no-no with beef, but these are beans. You can flatten them and everything will be just fine. If they stick to your spatula, spray a little veggie spray on the spatula first.
This recipe makes anywhere from 8 – 10 burgers, depending on the size you make your patties.