Black bean burgers

First I must say this isn't the best picture. I really need a new camera.
Spring weather. Warm days, cool nights. ahhhhhhhhhhhh. Getting ready for the bbq and stove top instead of that oven that heats everything up. First up, Spicy Black Bean Burgers one of my husband's favorites, he's been begging me to make it. Another one of our favorites is her Mushroom Pecan Burgers. This recipe is from Colleen Patrick-Goudreau at Compassionate Cooks. I love Colleen, does that sound weird? Well I say this because I found her website and started listening to her podcasts shortly after becoming vegan. She really helped realize that I did make the right choice in becoming vegan. Anyways, back to the food. I make my own focaccia bread and brush olive oil, oregano and red pepper flakes on top. For the burger part I made a cilantro pesto, spread that on the inside of the bun, then add the black bean burger, lettuce, red onion, tomato and avocado. Also if you have some of that spicy miso mayo you can squirt some of that on there too if you choose. YUM!

White Bean Veggie Burgers

Didn't really feel in the mood to cook. But I've been wanting to try these cannellini bean patties from, the show Emeril Green, on Planet Green channel. They were okay. I would add more seasoning next time, if I do make them. I served them with a mix of sweet potato and white potato baked fries with a creole seasoning. These called for eggs but of course I didn't use so I just left that out. They held together rather well without it. like to load my burgers with lettuce, tomato, avacodo, etc. These whole wheat buns are perfect because they are on the smaller size so the burgers are a perfect fit. Here is the recipe.

Emeril's White Bean-Veggie Burgers
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia

Yield: 4 veggie burgers
Ingredients:

2 1/2 tablespoons olive oil (I only used a couple of tsp. of oil due to the juice of the veggies)

1/2 cup finely chopped onion

1/2 cup finely chopped bell pepper

1/2 cup finely chopped celery1/2 cup finely chopped carrot

1 1/2 teaspoons minced garlic

1 can cannellini beans, drained and rinsed

1 tablespoon minced chives

2 teaspoons minced fresh parsley

1/2 cup dry unseasoned breadcrumbs

1 teaspoon Emeril's Original Essence or other Creole Seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Hamburger buns, for servingSliced tomatoes, onions, lettuce leaves, pickles, avocado, etc., for garnishing, as desiredCondiments for serving, such as ketchup or salsa, mayonnaise, mustard, as desired

Method:In a nonstick skillet, heat 2 tablespoons of the olive oil and saute‚ the onion, bell pepper, celery, carrot, and garlic until soft, 3 to 4 minutes. Set aside to cool.
In a medium mixing bowl, mash the beans with the back of a fork. Stir in the cooled vegetables, , chives, parsley, breadcrumbs, and seasonings and mix well. Divide the mixture into 4 patties. Wrap and refrigerate until thoroughly chilled.

When ready to serve, heat the remaining olive oil in a large nonstick skillet and cook the burgers until golden on both sides and heated through, about 2 minutes per side. Serve hot, on lightly toasted buns, garnished with desired condiments.