Recipe: Green Curry Veggie Burgers with Black Beans & Walnuts
I love taking the flavors and ingredients from foods I've eaten while traveling and pulling them into my weekly meals. This veggie burger takes inspiration from around the world — green curry paste, fresh cilantro, creamy black beans, and crunchy walnuts — and puts them into traditional patty form. This burger with its spicy kick is perfect for your next picnic or backyard barbecue.
I've been around the block when it comes to low carb, meat-free burgers. It feels that many are lacking in either their taste, texture, appearance or ease of creation. In my home these burgers put all others to shame, combining black beans, cilantro, green curry paste and walnuts to create a tasty meal with a satisfying texture. Although they can be served with typical hamburger fixings, they work just as well with a simple greek yogurt or tzatziki sauce. I cut them in half and put them in wraps or just eat them shamefully straight from the pan.
After the patties have cooled, you can store them in the refrigerator for up to a week: simply wrap each in a paper towel and place in a zip top bag. Reheat in the microwave for 45 seconds on high (in the paper towel) for best texture. You can also freeze them individually: just pop them in your lunch bag before work and they'll be ready to reheat in the microwave by lunch!
This recipe has been a rotating staple in my home over the last two years. It never gets old, and it has become a trusted and welcome addition to my weekly line-up. The burgers can also be made ahead for those seeking a grab-and-go lunch or a quick weeknight dinner. Did I mention it's ridiculously inexpensive?
This is also a vegetarian dish that truly satisfies, something I'm always seeking out. It hits all the right notes, flavor-wise, and you won't leave the dinner table still wanting something else. No, this black bean curry burger will only leave you with a smile on your face and a full tummy!
Green Curry Veggie Burgers with Black Beans & Walnuts
Makes 10 patties
(15-oz) cans black beans, drained
large eggs (or equivalent vegan egg substitute)
heaping tablespoons green curry paste
Combine 1 1/2 cans of black beans, walnuts, eggs and curry paste in a blender. Pulse until the nuts are in small pieces and beans make a thick paste, 15-30 seconds.
Pour this mixture into a large mixing bowl and stir in remaining half can of black beans, cilantro, flour and salt. Stir to combine until the mixture is thick enough to hold shape, but still "super sticky." It's ok to add extra flour if you feel it needs it to hold together. Just add 1 tablespoon at a time.
Using your hands, pick up approximately 1/2 cup of mixture. (Yes, it'll be a little sticky.) Form a patty in your hands. Patty should be able to be compressed and taken from hand to hand, even though it will leave residue on your hands and feel very soft. It will not feel like a raw hamburger patty, but it should hold itself together just enough to get to the pan.
Heat the olive oil in a pan over medium high heat. Add patties one at a time and cook for 1-2 minutes on each side. Patties will brown, form an exterior crust,and be easy to flip, but still soft. Once cooked, remove from pan and place on a paper towel or piece of parchment paper.
Serve immediately or allow to cool and refrigerate or freeze for longer storage. Store refrigerated burgers wrapped individually in paper towels and in zip-top bags for up to a week. Freeze burgers, separated by parchment paper, for up to 6 months. To reheat, thaw, wrap in a paper towel and place in microwave for 30 seconds on high. You can also reheat premade patties in the oven at 250°F for 15 minutes.
• This recipe can be made in a blender, a food processor or in a mixing bowl with the aid of a good chef's knife. Choose the method that best suits your kitchen!
Per serving, based on 10 servings. (% daily value)
- Calories: 2330
- Fat: 14.5 g (22.3%)
- Saturated: 1.9 g (9.4%)
- Trans: 0 g
- Carbs: 19 g (6.3%)
- Fiber: 7 g (28.1%)
- Sugars: 0.6 g
- Protein: 8.8 g (17.6%)
- Cholesterol: 37.6 mg (12.5%)
- Sodium: 286.7 mg (11.9%)