Why the Garden Burger?

I love French fries!  What goes with French fries?  Burgers!  But wait, I don’t really like the flavor of meat.  What is a fry and burger lovin’ girl to do?  Most restaruants have a veggie burger option.  Every once in awhile you will luck out with a restaurant that makes a homemade veggie burger, yum!  Unfortunately, most rely on the freezer burned stand by, hello garden burger.  Don’t get me wrong, the garden burger is ok, like a bland textured disc.  A couple weeks ago we visited the Elysian Brewery in Tanglewood, now that place has one amazing black bean burger.  A little mushy, but the flavor is amazing! 

This past week, I skipped a day of school to visit the famous tulip fields of Skagit Valley.  After hours frolicking in the tulip fields and a flat tire, we decided it was time for lunch.  Welcome to the Mount Vernon Brewery.  They have homemade strawberry lemonade!  This looks promising.  While perusing the menu I see a crab cake burger, this says to me that they are not afraid to put a little effort into their food, yeah.  I decided on the veggie bleu cheese burger, hello garden burger hidden under something yummy.  It frustrates me that restaurants will expend effort and money to make homemade foods – but only those that contain meat products, while vegetarians get stuck with salads and the “garden burger”.  Why can’t they make a bean burger?  It is not just me out here as the lone vegetarian, there are others, not to mention those looking for a healthier option and let me tell you, some of us like to dine out from time to time.  Let me show how easy a black bean burger can be:

1 can black beans, well drained

1 teaspoons ground cumin

2 teaspoons chili powder

1/2 tsp sea salt

¼ teaspoon cayenne pepper

1/2 sweet onion, diced

1/4 cup cooked brown rice

¼ cup chopped walnuts

2 cloves garlic, minced

 

In a food processor or blender, puree beans, cumin, chili powder, salt and cayenne pepper until smooth.  Add onions, rice, walnuts and garlic, pulse a few times until incorporated.  The mixture should be moist and hold its shape when pressed into a patty.  If it feels dry or crumbles add 2 tablespoons of water.

Form four patties and refrigerate for 15 minutes.

Bring a skillet to medium temperature, add oil and burgers.  Cook 4-5 minutes on each side.  Serve on a whole grain roll with avocado slices and salsa aioli. 

            Modified from www.vegetariantimes.com Black bean and Walnut Burger.