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  4. Black Bean Veggie Burgers with Blueberries

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A perfect pairing for rich meat dishes, and a bright addition to vegetarian fare - either way, you'll want to add a handful of BC blueberries

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    Black Bean Veggie Burgers with Blueberries

    Entrees

    Black Bean Veggie Burgers with Blueberries

    Gluten Free
    Yields
    6 patties
    Tips

    For a gluten-free version, use gluten-free oats, and rice flour. 

    Ingredients

    • 1 cup (175 g) Cooked short grain brown rice, cooled
    • ⅓ cup (50 g) Raw sunflower seeds
    • ⅓ cup (40 g) Rolled oats
    • 1 cup (125 g) Black beans, cooked or canned and drained
    • 1 cup (80 g) Sweet potato or carrot, grated
    • ¼ cup (25 g) Green onion, chopped
    • ¼ cup (15 g) Parsley, chopped
    • 1 Tbsp (15 ml) Lime juice, freshly squeezed
    • 2 tsp (10 ml) Ginger, grated, or ½ tsp dry
    • 1 tsp (5 ml) Curry powder
    • 1 tsp (5 ml) Black pepper
    • 1 tsp (5 ml) Paprika or cayenne powder, mild or hot
    • 1 tsp (5 ml) Garlic powder
    • ½ tsp (2.5 ml) Salt
    • ¾ cup (110 g) BC Blueberries, fresh or frozen, roughly chopped
    • 3 Tbsp (45 ml) All purpose flour or rice flour
    • 4 Tbsp (60 ml) Vegetable oil

     

    Directions

    1. Soak the sunflower seeds in warm water for 30 minutes.
    2. In a food processor fitted with the blade attachment, blend the oats until finely ground.
    3. Drain the sunflower seeds, add to the oats and pulse until ground.
    4. Add the beans, sweet potato (or carrot), green onion, parsley, lime juice, ginger, spices and salt, and pulse until crumbly.
    5. Transfer to a large bowl, add rice, blueberries and flour and gently mix together.
    6. Form into 6 firm patties and refrigerate covered for 30 minutes to set.
    7. In a sauté pan, heat 2 tablespoons of oil and fry the patties in batches until browned and crispy on each side.
    8. Serve on a bun with desired garnishes.