Skip the Meat

I’ve been packing on a few extra pounds.. the wine, the food, the… uh, lack of exercise has got me thinking I need a bit of a detox.  By detox, I mean making extra delicious food that is healthy and cutting back on the booze until my next trip (which is in 7 days).  So, I hunted the ‘google’ to find a good veggie burger recipe.  THERE ARE SO MANY!   chickpeas, black beans, kidney beans, mushrooms, oats, rice, chickpea flour, bread crumbs; do it this way, do it that way..  it was exhausting.  So, I said ‘to hell with it’ and decided to wing it.

The biggest complaint I heard was that veggie burgers fall apart.  As much as we would like to avoid this, I think it’s inevitable (to a degree) For my first try I used  egg as a binder and black beans as my main base.  As a bean burger could potentially become a flavorless brown blob,  I went aggressive on the seasoning; cumin, paprika, fresh ginger, garlic, fresh parsley and green onion (from my garden of course). Throw that with a delicious (and healthy) red cabbage and carrot slaw, avocado, cucumbers and a spicy aioli and this burger became my absolute FAVORITE veggie burger I’ve ever had.   Yes – I’ve eaten a ton but never made one.  Click here for the recipe or stay on this page and drool.  I assure you, it tastes even better than it looks.

Black Bean Veggie Burger with Red Cabbage Slaw and Spicy Aioli


Juicy goodness






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