Tag Archives: roasted red pepper veggie burger

Roasted Red Pepper and Black Bean “Burgers”

7 Jun

This veggie burger was quite the success.  In part, I think, because I didn’t try too hard to imitate a regular beef-patty burger.  Rather, it’s a mix between a traditional veggie burger patty and  a fritter, modeled off of the roasted red pepper and feta fritters that were one of Zak’s favorite items from the first year of the blog.  This burger was a far cry from some of the very “one note” veggie burgers I’ve tried.  Instead, each bite is packed with smokey roasted red peppers, salty feta, sweet corn, rich black beans, sharp scallions, and bright, fresh parsley.  The awesome pickled red onions (seriously, they are going to be a constantly-in-the-fridge staple from now on in our house) made it feel extra special, while the light smear (or healthy dollop, your choice!) of mayo kept the whole thing together perfectly.

The patty stayed together well thanks to an egg and a sprinkling of whole wheat flour, neither of which detracted from the fresh taste of all the vegetables.  Just be careful not to add too much flour, or this will end up tasting too much of flour and not enough of veg.  It wouldn’t be the worst thing in the world, but you’re already getting a lot of dough-y flavor from the hamburger bun and even more could easily drown out all of the vegetable flavor.

Roasted Red Pepper and Black Bean “Burgers”

Roasted Red Pepper and Black Bean Patties:

Makes 3-4 patties

1 1/2 medium red bell peppers

Non-stick cooking spray

3/4 cup frozen corn kernels, defrosted

1/2 cup black beans, rinsed and slight smashed with a fork

1 cup flat leaf parsley, roughly chopped

2 green onions, white and green parts, thinly sliced

1 large clove garlic, finely minced

1/4 cup feta, crumbled

1 egg, lightly beaten

About 3-4 tbs. all-natural, whole wheat flour

Kosher salt and freshly cracked black pepper

1 tbs. corn oil

Preheat broiler.

Cover a baking sheet with tinfoil and spray with non-stick cooking spray.  Place red pepper halves on baking sheet and spray with non-stick cooking spray.  Place in broiler and broil 20 minutes, flipping halfway through, until flesh of peppers is blacked and charred.

Transfer immediately to a zip lock bag and zip closed.  Let sit until cool enough to handle, about 20 minutes.  Remove the skins from the peppers – they should easily slide off at this point.

Roughly chop the roasted red peppers.  If there is a lot of liquid in the peppers, drain through a colander.

In a medium bowl, mix together chopped roasted red peppers, corn, black beans, parsley, garlic, feta, kosher salt and freshly cracked black pepper.  Mix together thoroughly.

Slowly mix in flour until the fritters will hold together.

Heat oil in a 10″ cast iron skillet over medium high heat.  Spoon about 1/3 cup of fritter mixture, formed into patties, into the pan and cook 3-5 minutes per side until firm in the middle and slightly charred on the outside.  Serve as directed below.


3-4 hamburger buns

3-4 roasted red pepper and black bean patties

Mayonnaise, for serving (optional)

Pickled red onions, for serving (optional)

Spread both halves of the hamburger bun with mayo.  Add roasted red pepper and black bean patty (see above).  Top with pickled red onions.  Serve immediately.

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