healthy veggie bean burger-6 copy

Veggie Bean Burger Bowl

 
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I am not sure a veggie bean burger is really that pretty to look at…BUT that is all in the eye of the beholder (I am sure some would say that knowing how good it is for you, makes it beautiful!).

What’s in the Veggie Bean Burger?

 
This veggie bean burger is loaded with good for you healthy ingredients such as mushrooms, onion, black beans and kale. Montreal Steak seasoning gives this amazing ‘meaty’ taste! So forget about trying to determine whether this plant based burgers looks good and just dig into the vegan bowl! OR if you prefer serve it on a vegan burger bun. My family is a fan of these veggie bean burgers, and we all customize them to our liking during dinnertime. 

I made this in a super hurry while making my extended non – plant based family some pizza. There was some multi-tasking taking place for sure! But this makes me think, that you can still manage to eat plant based even when pinched for time. (which, aren’t we all?)

So if you have the time, edit, play around with the recipe – adjust it to your tastes. In a hurry? Throw it all in the processor and slap it into the skillet, pronto. Either way, your tummy will be full and happy.
 

How to Serve Veggie Bean Burgers

True to the nature of veggie bean burgers, when you are making these they will seem very moist. I assure you they do firm up when they are cool though! This gives them flexibility in how you will serve them to your family as an easy vegan dinner. 

I love to have mine in a bowl atop kale or fresh spinach. I love to add some roasted potatoes or squash and top it with a mixture of ketchup and mustard. Or a dijon mustard dressing – see the recipe for a quick mustard dressing that I love to make when I am in a hurry. My son loves it on a bun with a pickle and cheese. My husband and I have also used these in a taco salad bowl
 
There are multiple ways to serve these veggie bean burgers and they make a great make ahead meal and are even freezer friendly. 

How perfect is that? Make these for a veggie bean burger tonight, throw it in a taco bowl tomorrow night, serve with roasted vegetables the next and then freeze the rest for another week. 

If you make these veggie bean burgers, we would love to know! Tag @badtothebowl on social media. 
 

Veggie Bean Burger Bowl

Recipe by SarahCourse: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  •  
    1 – 15 oz. can of black beans

  • 1 – 8 oz. package of baby bella mushrooms*

  • 3 leafs of kale

  • ½ of a white onion, sliced

  • 1 garlic clove

  • 1 Tblsp + 1 tsp montreal steak seasoning

  • 2 tsp dried parsley

  • 1 Tblsp. ground flax

  • 1/2 cup breadcrumbs (gluten free if needed)

Directions


  • Drain and rinse beans. Wash and de-stem mushrooms*. Remove kale from stem. Slice white onion.
  • Put all mushrooms, kale and onion ingredients in food processor and pulse. You will probably need to scrape sides a few times to really get ingredients processed. Add black beans last and pulse only a few times. You want some black beans to remain intact to provide texture.

  • Remove mixture from processor and add to mixing bowl. Mix in remaining ingredients – garlic, ground flax, montreal seasoning and breadcrumbs. Stir well to combine.
  • On lightly oiled hot griddle or skillet, form mixture into 8 even patties and cook on each side about 5-7 minutes. Don’t flip them too soon! Make sure the bottom is solid before flipping so it doesn’t fall apart.
  • Build Your Bowl:
    Add to your bowl fresh spinach, tomatoes, red onion, avocado, sweet potato fries, roasted potatoes, squash and ‘ your burger’. If you want an easy dressing mix a Tblsp. dijon mustard with a splash of apple cider vinegar and 1 garlic clove. Top the bowl with dressing and dig in!
    Build Your Burger:
    Top your bun with veggie burger, pickle, onion, vegan cheese and ketchup!
  • Store in refrigerator until firm. If freezing, wrap individually in plastic wrap and put in freezer safe container. Freeze for up to 3 months.

Notes

  • *I have used white sliced mushrooms and they are great!

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