Vegetable Black Bean Burgers

It’s funny how my idea of a good weekend has changed so drastically in the last 5 years. At this point in 2005, I was counting down the days to my 21st birthday, and a good Saturday meant going to the beach for the day and out to a party at night, possibly with some studying sneaking into the picture at some point. I still like going to the beach and to parties (but not the themed, fraternity variety), but this Saturday was a good one: I mopped the kitchen floor, planned our meals for next week, and went for a nice, relaxing 5 mile run with Mike. And then I made these burgers.

For some reason, burgers just seem like a weekend food to me. These are really easy to throw together in the food processor, so they’re great for the end of a long, productive Saturday. Topped with either guacamole or hummus, a bun is optional (I liked the shredded spinach with mine). I think the best part of these is all the vegetables hidden inside: broccoli, spinach, carrot, and onion…and I’m sure some day I’ll try variations with kale or other greens.

Recipe:

makes 8 burgers

1 1/2 cups black beans, rinsed and drained
1 cup chopped fresh spinach
3 cloves garlic, roughly chopped
1 carrot, roughly chopped
1/2 cup chopped broccoli florets
1 small onion, diced
2 tsp chile powder
1/2 tsp salt
1/4 cup sunflower seeds
1 tbsp flax seeds
2/3 cup whole wheat flour

Preheat the oven to 350 F.

Line 2 baking sheets with Silpats or parchment.

Combine all ingredients except flour in a food processor, and pulse until dough forms. Stir in the flour, then shape into 8 flat, round patties.

Bake for about 20 minutes, then serve with guacamole or hummus