This is the ultimate vegetarian burger! It’s so hearty and satisfying that even you die hard carnivores won’t miss the meat.
Start by preheating your oven to 400.
- one 15 ounce can black beans – rinsed and drained
- one pack of frozen spinach – drained very well
- 1/2 pack of Lightlife Smart Ground Veggie Protein Crumbles(equivalent to 1/2 lb ground beef)
- 3 cloves garlic, minced
- 1/4 tsp oregano
- 1/8 tsp cinnamon
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp fennel seed
- 1/2 cup egg beaters (or substitute two eggs)
- 1/4 cup Fiber One Cereal
- 2 tbs katsu sauce*
- salt and pepper
Place all ingredients in a food processor and pulse until the mixture comes together, scraping down the sides as needed with a spatula. Form into 4 patties and set aside.
Topping for veggie burgers:
- 1 nectarine, sliced
- 1 bell pepper, sliced
- 1 tbs melted butter
- 1 tbs Vigo & Alessi Fig Infused Balsamic Vinegar **
- salt and pepper
Arrange nectarine and pepper slices in a large casserole and add butter, vinegar and salt and pepper. Toss to coat and roast on 400 for 20 minutes.
While these are roasting, grill your burgers. We grilled ours on the Foreman for about 8 minutes total but you could use a grill pan, or since the weather is so nice, grill em outside!
To serve, top each burger with a few slices of nectarines and peppers and a tablespoon more of katsu sauce. Serve on an English muffin as we did or on your favorite roll.
Yummy!!!
*Japanese barbecue sauce that can be found in the International aisle at most grocery stores.
**You can buy this online of course but check your local grocery store first. That’s where I got mine!
