Black Bean Burger with Provencal Sauce
Spicy black bean burgers that don't fall apart when you cook them, taste awesome and are vegan-friendly! Win-win!
Servings 2
Calories 442kcal
Ingredients
For the burger (Makes 2 small burger patties each)
- 1.5 cup cooked black beans drained and rinsed (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
- 1/2 cup carrot grated
- 1 Thai chili pepper or jalapeno or to taste, seeds removed and finely chopped
- 2 tsp paprika powder
- 1 tsp garlic powder
- 2 tsp ground cumin seeds
- 1 tsp dried oregano
- sea salt to taste
- 1 tbsp chia seeds (to make chia egg)
- 3 tbsp water
- 1/2 cup Panko/breadcrumbs (GF if needed)
For the provencal sauce
- 2 cups eggplant chopped
- 1 cup bell pepper (capsicum, any color) chopped
- 1 cup sweet potato (any color or variety) chopped
- 1 cup onion chopped
- 3 cups tomato chopped
- 2-3 clove garlic minced
- 1 tbsp balsamic vinegar
- 1 cup water
- 1 bay leaf
- 1 tsp dried rosemary
- sea salt to taste
- black pepper to taste
Instructions
- In a large skillet or pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes, stir in garlic and cook for 2-3 minutes more. Stir regularly.
- Add bell pepper and eggplant. Cook for 5 minutes. Stir regularly.
- Stir in tomatoes, sweet potatoes, water, balsamic vinegar, rosemary, bay leaf, salt, and pepper. Stir well. Reduce heat to simmer, cover, and cook for 20-30 minutes. Add more water during cooking if needed. Stir regularly.
- To make the chia egg, combine chia seeds and water (1 egg = 1 tbsp chia seeds + 3 tbsp water). Mix well and let sit for a few minutes.
- Combine all burger ingredients in a small blender or food processor. Do not over process, you want to keep some texture in it. Add a little water if too dry or more panko if too wet
- Make into burger patties. Heat cooking oil over medium heat and cook burger patties on both sides until cooked through and golden.
- Serve with Provencal stew.
Notes
To save some time in the future you could make a big batch of these burger patties and freeze them for later. Line uncooked patties on a very large baking sheet lined with parchment paper. Cover with wrap and freeze the patties for about 45-60 min. Place in freezer bags. Keep parchment paper between different layers so they don't stick together.
Interesting Read(s):
- Vegan Intermittent Fasting - Is It The Right Eating Combo for Weight Loss?
- Plant-Based Calcium: Why It Is Good for You and How to Get It
- Chia Seeds Health Benefits: 10 Reasons To Add Chia Seeds To Your Diet