Black Bean Veggie Burgers

By Susan52

Ingredients

• 2 tablespoons olive oil, divided
• 1/2 cup finely chopped onion
• 1/2 cup finely diced fresh beets (optional; if omitting beets, increase cooked sweet potato to 1 cup)
• 3 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup dry whole wheat breadcrumbs
• 1/4 cup King Arthur Whole Wheat Flour
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon each salt and ground black pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground coriander
• 1/2 cup mashed cooked sweet potato
• 7 ounces Cabot Seriously Sharp Cheddar, grated (about 1 3/4 cups), divided
• Juice of 1/2 lemon

Details

Servings 6
Preparation time 25mins
Adapted from cabotcheese.coop

Preparation

Step 1

Heat 1 tablespoon of oil in medium skillet over medium heat; add onions and beets, if using, and saute until soft, about 7 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer; set aside.

In food processor, combine beans, breadcrumbs, flour, parsley, salt, pepper, thyme and coriander; pulse 5 to10 times until combined.

Transfer mixture to large bowl and add sweet potato, 1 cup of cheese, lemon juice and reserved onion/beet/garlic mixture. Mix by hand to combine, then shape into six burgers.

Heat remaining tablespoon oil in large skillet over medium-low to low heat. Cook burgers until browned on both sides and heated all the way to center, about 10 minutes. Top with each burger with about 2 tablespoons of remaining cheese. Serve on whole wheat buns, half whole wheat pitas or over salad greens, along with your favorite condiments.