Heat a griddle pan or barbecue to hot.When ready to use, defrost the burgers completely in the fridge this will take 3-4 hours. If you are freezing them place flat between sheets of baking paper in a rigid freezerproof container.If you want to cook them straight away skip to step 4. Using wet hands, shape the mixture into 8 burgers.Cover and chill in the fridge for 1 hour. Place all the ingredients for the burgers in a large bowl.Serve burgers on toasted buns with avocado cream on top. This stays good in the fridge for 1 to 2 days if tightly covered or sealed. Add yogurt, avocado, salt, and pepper and puree until smooth. Quickly wash or wipe out food processor from burgers. While burgers are cooking, make avocado cream. Add bean burgers and cook until golden on both sides, 4 to 5 minutes per side. Heat same skillet over medium heat and add olive oil. Use your hands to form 6 to 8 patties out of bean mix, depending on size of buns.
Use a spatula to remove bean mixture from food processor. Pulse until mixture is coarsely chopped but not fully pureed. Add beans, bacon, flour, eggs, cheese, and scallions. Turn off heat.Īdd all contents of spinach skillet to bowl of a food processor. To the same skillet, add spinach and garlic and stir to coat it in bacon grease. Cook it until crispy and fat is rendered, then remove bacon with a slotted spoon and let it drain on a paper towel. Heat a large skillet over medium-low heat and add bacon. This avocado cream not only works as a topping but also can double as a dip for your chips or fries. On top of just loving bean burgers in general, I find that covering them in a sauce or spread ranks way up there too. With bean burgers, you can test out a lot more flavors and they stand out more than they do with beef, chicken, or turkey and actually taste better. They sit on a pedestal with bacon and avocado and are just so versatile because they can constitute an entire meal.
On top of that, beans rank up there as one of my favorite foods. You can really flavor beef only so much-but vegetarian burgers? It's a whole new world. I don't make vegetarian options for vegetarians or vegans, or even because we are trying to eat less meat, though that's a bonus: I make them because I genuinely love the flavor and like trying new things. For more recipes from Jessica, check out her blog How Sweet Eats.*I make a lot of bean burgers because, frankly, I love burgers. *Ed note: This recipe is from the cookbook Seriously Delish, by Jessica Merchant. This avocado cream not only works as a topping but also can double as a dip I make a lot of bean burgers because, frankly, I love burgers. For more recipes from Jessica, check out her blog How Sweet Eats. Ed note: This recipe is from the cookbook Seriously Delish, by Jessica Merchant.
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