Alas veggie burgers. Why do veggie burgers always have the consistency of toothpaste? In my ongoing quest to force my wife to consume mushroom and like it I started with this recipe as a base for my veggie burgers. I added a bunch of crap in there so hopefully preggo would consume some nutrients and not know it. Let the story begin.

Here is the base recipe:

• 1 onion, diced
• 1 clove garlic, minced
• 1/2 tsp cumin
• 3/4 cup diced fresh mushrooms
• 1 15 ounce can black beans
• salt and pepper to taste

To this I added:

• A couple of carrots
• Green pepper

Take everything but the beans and throw it in a food processor. Sautee the mixture in a pan with some olive oil until it gets soft — something like 5-8 minutes.

Meanwhile, thow the beans into the food process and mush them up good. Hey, here is somethign I always do: drain and wash the beans in a collander. I hate the way black bean juice turns everything purple. Once you’ve got the bean paste ready and the veggies soft mix them together into a SUPER BEAN PASTE.

Take the mush, form into patties and pan fry in some olive oil for a couple minutes — until you feel like they’re solid enough to take out of the pan. And therein lies the problem: veggies burgers are always so toothpasty. Sigh. I put some avocados on mine because I am addicted to avocados. Strictly optional.

WIU data:

• Was the recipe easy to follow: Yes, yes it was. Basically you need beans and vegetables mixed together. You could use practically anything. It would be incredibly hard to screw this up.
• Did the dish taste good: eh. I mean it was ok, it is really the consistency that is an issue. Next time I think I would add eggs and some bread crumbs. I’ve got to find a way to STABILIZE THE MIXTURE.
• Would you make it again: Definitely. I am on a quest to make a veggie burger that you couldn’t squeeze out of a tube.