Delicious veggie burgers and crunchy veggie sticks round out a satisfying, heart-healthy meal.
Created by: Emily WilsonRecipes included in this meal:
- Fresh Cilantro
- Fresh Lemon Juice
- Fresh Parsley
- Lemon Zest
1 1/2 Teaspoons
- Red Bell Pepper
- Butter, Unsalted
- Brioche Burger Buns
- Black Beans, Canned
3 (14 Ounces each)
- Black Pepper
- Cayenne Pepper
- Dried Thyme Leaves
- Garlic Powder
- Kosher Salt
- Extra Virgin Olive Oil
- Can Opener
- Chef’s Knife
- 1 Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 1 Microwave-Safe Bowl, Small
- 1 Mixing Bowl, Large
- 2 Mixing Bowl, Small
- 1 Pastry Brush
- 1 Saute Pan, Large (12″ or Larger)
- Serrated Knife
- 1 Shallow Bowl, Wide
- 3 Sheet Pan
Steps for Black Bean Veggie Burgers with Cilantro Mayo
- Prepare a food processor with the blade attachment.
- Smash the garlic under the side of your chef’s knife to remove the peel. Place 3/4 of the garlic in the bowl of the food processor. Turn on the blade and chop the garlic into small pieces. Mince the remaining 1/4 of garlic and place it in a small mixing bowl.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the small bowl of minced garlic.
- Add mayonnaise to the garlic and cilantro.
- Squeeze the fresh lemon juice into the bowl of mayonnaise, garlic and cilantro. Season with salt and pepper to taste. Cover and refrigerate until burgers are ready to serve.
- Cut both ends off the pepper. Cut in half down the middle and remove the core and seeds. Cut into 1/4 inch dice to measure the indicated amount and place in a large mixing bowl.
- Zest a lemon to measure the indicated amount. Add to the red pepper.
- Strain the black beans through a colander and rinse under cold water. Place the rinsed beans in the food processor.
- Trim parsley leaves from the stems to measure the indicated amount. Add to the food processor.
- Pulse the food processor until the bean mixture is well combined and nearly smooth, with just a few chunks of black beans remaining. Pour into the bowl with the red pepper and zest. Add breadcrumbs and season with salt and pepper to taste. Combine well.
- Divide the black bean mixture into equal portions, about 6 ounces each. Shape them into patties about 1/2-3/4 inch thick, and similar in width to the burger buns you are using.
- Slice open the brioche burger buns. Place on a sheet pan, cut side up.
- Preheat the broiler on high.
- Pour the remaining breadcrumbs into a shallow bowl. Coat both sides of each patty in the breadcrumbs.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, gently add the black bean patties. Oil should sizzle when you add the burgers. Sear the first side until nicely browned, then flip and cook until nicely browned on the other side, about 8-10 minutes total. If pan becomes dry as the burgers cook, add a little more olive oil.
- Place butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
- Brush the melted butter on the buns. Place them under the broiler and toast until golden, about 3-4 minutes. Keep your eye on them as they can burn quickly.
- Spread the cilantro mayo on the inside of each bun. Place a black bean burger on the bottom bun and finish with the top bun.
- Transfer the black bean veggie burgers with cilantro mayo to a serving platter or dinner plates. Serve warm!
Steps for Parsnip and Carrot Sticks with Spicy Ketchup
- Prepare two sheet pans with a layer of parchment paper.
- Peel the carrots and parsnips and cut into sticks about 1/4 inch square by 3 inches long. Place on the prepared sheet pans.
- In a small bowl, combine the ketchup, mayonnaise and cayenne pepper.
- Preheat the oven to 425 degrees.
- Drizzle the carrots and parsnips with olive oil. Season with garlic powder, salt, pepper and dried thyme. Crush the thyme between your fingertips as you sprinkle it over the vegetables. Toss to coat evenly.
- Place the carrots and parsnips in the preheated oven and bake until fragrant and slightly tender, about 15-20 minutes. For that familiar “fry” crunch, don’t overcook these vegetables. Maintain their natural crispness. Flip after 10 minutes to ensure even cooking. If the sheet pans are on different racks, switch them to ensure even cooking as well.
- Transfer the parsnip and carrot sticks to a serving dish or dinner plates. Serve the spicy ketchup on the side. Ready to eat!