Confessions of a Burger Junkie
I have a mental block when it comes to veggie burgers. It’s not that I have a problem with them per se, it’s just that I haven’t found one that I like. When I am craving a burger, I’m going for a legit burger. But, there are times when my family is on the burger train but I’m just not feeling it. Those are the times I go for something “other” and I am usually disappointed.

True, it’s easy to just have a turkey burger or a mushroom burger and I have been known to go that route with quite a bit of success. But, there is a part of me that wants to find a true veggie burger that I like. My issue is that in my mind I can’t get past the fact that I am not eating a ground beef burger. Eating a veggie burger, so far, hasn’t given me that same cheesy, juicy, fatty flavor that I love. And, yes, I get that it’s the cheesy fatty part that I should try to avoid for health reasons. Hence the search for a veggie burger.

I have tried the Beyond and Impossible products with great results but because of the amount of sodium in those options (it’s crazy) I don’t see them as a healthy alternative to the occasional classic burger.

My friends are very aware of my burger quest so I get a lot of recipes handed to me to try. Some are better than others. I am always on the lookout. So, if you are reading this and have a recipe you want to share, please post it in the Facebook comments and I will give it a shot.

In the meantime, the recipe below is the latest submission. I am planning to give it a shot this weekend as I have been told they are really flavorful and good. We’ll see…

Black Bean Veggie Burgers
Adapted from Sarah Britton and My New Roots 

Ingredients
1/2 medium-sized red onion, peeled
1 red bell pepper, stem and seeds removed
5 garlic cloves, chopped
1/4 teaspoon ground chipotle pepper
2 teaspoons ground cumin
1 teaspoon sea salt
1/2 cup chopped fresh cilantro
1/2 cup almonds
1/2 cup sunflower seeds
1 teaspoon extra virgin olive oil
1 15.5-ounce can or 1 cup cooked black beans
2 tablespoons of water
3/4 cup of wheat germ

Directions
Prep the onion and pepper
Coarsely chop the onion and pepper. Put one half of the red onion in a food processor and pulse until minced. Add the red bell pepper and pulse just until finely chopped. Set them aside in a medium bowl.

Prep the flavorings
Combine the garlic, spices, salt, almonds, sunflower seeds, and oil in the food processor and pulse until texture resembles breadcrumbs. Add the cilantro and pulse until it is well incorporated. Transfer this mixture to the bowl with the onion and pepper.

Prep the black beans
Put the black beans and water in the food processor and process until smooth. Add this mixture to the bowl along with the wheat germ. Using your hands, mix the ingredients together completely. And, then taste for seasoning and adjust. You may wish to add more salt, spices, or herbs at this point.

Make the patties
Separate the bean mixture into six balls and flatten them into patties. Be certain the patties are not too thin or they will fall apart.

Cook the burgers
Grill for 8 minutes on each side, or until slightly browned. Alternatively, you can bake the burgers at 350º F for 20-30 minutes until heated through.

Serving
Enjoy these Black Bean Veggie Burgers with your favorite burger fixings: mustard, ketchup, avocado, arugula, red pepper, pickles, tomato, shredded carrot, cilantro…be creative!