Last fall we planted a whole bunch of bulbs. I’m talking a WHOLE BUNCH. The idea was to have something beautiful coming up every couple of weeks all summer long. Sounded good at the time….but the results so far have been more than good….it’s been SPECTACULAR. My front walkway has been all abloom…..from super tall and bright yellow daffodils to a splashy display of orange and purple variegated tulips that honestly had my neighbors gawking This week we have large purple globes lining the walkway.. Some serious beauty right there…..and let me tell you, with this dreary weather, having bright and sunny flowers sure does help!
Another thing that helps when the weather is dreary is to eat greens. It’s something like sunshine on your plate. The chlorophyll that the greens absorbed from the sun is actually transferred internally and brightens your mood. The arugula aioli that I recommend you drizzle (or slather) onto these burgers isn’t just a ray of sunshine for your taste buds—though it’s certainly that—it is a health boost as well as a mood boost. Wow! All that in one dipping sauce. Fantastic….and the burgers are pretty tasty too!
I have taught these burgers in several cooking workshops now and they have been a HUGE hit….they are simple to make, vegan, glutenfree and uber tasty. What more could you ask for in a veggie burger? You say you want protein, fiber, healthy fats? No problem. Oh, you want a super delicious sauce. I’ve got you covered on that front as well.
The beauty of these burgers is that they are enormously satisfying and tasty, yet they are light and super healthy. Plenty of protein plus healthy fats from the beans and the seeds, and the carbs come from veggies and fiber rich beans—rather than bread crumbs that offer no nutritional value. Many recipes for veggie burgers call for pan frying, but I keep these healthy by baking them at a high temperature with just a thin brush of avocado oil so they crisp up. PERFECT!
When I make these for dinner, I make a good sized patty that would fit into a bun, and they are very satisfying. It’s a great idea for meatless Monday….I serve them on a bed of spinach or arugula with some sweet potato fries and a spicy slaw. Yum. I also love to make these as mini burgers because they are an awesome appetizer to take to a party, or to serve as a first course if you’re having dinner guests. Trust me, if you make these mini burgers to take to a party, they’ll be gobbled up!
When I make veggie burgers, I like to make a double batch and freeze half before I cook them. The best way to do this is to roll the “dough” in a wax paper log that is the diameter of the size burgers you want (mini would be about 2 ½” wide, full sized burgers maybe closer to 4”) and when you want to make them, simply defrost in the fridge for several hours and then you can “slice and bake” the burgers when you need them…..with no fuss, no mess. These black bean burgers also freeze well.
Let me know how you enjoy these vegan burgers….and the arugula aioli. Did you make minis? Or full size veggie burgers?