I’m alive! I really thought this whole working from home thing would be a walk in the park, but it’s wearing me out! Of course, some days are easier than others and I am able to do things I couldn’t do if I worked in an office (be stinky/sweaty from a workout is the number 1). However, this week has been positively insane and the one drawback is that I am technically ALWAYS AT WORK. I really pushed hard and even worked “after hours” this week so I can relax and enjoy my weekend this time around (I worked all day last Saturday). I guess hard work is to be expected considering I do have two jobs. I will give a more in depth update next week.
At least working from home allows me capture moments like this:
this is true best friend love
Anyhoo…I had to take a little break from blogging this week because I had no time and nothing exciting to blog about anyway. But the wait was well worth it as I have a new recipe for you today!
I have been working on a vegan black bean burger for a while now. I wanted it to be a bean/veggie combo but I could never get them to turn out well. I finally just threw some things together the other night and it was perfect! Because of the extra veggies (zucchini is quite moist) these do take longer to cook than the more traditional pinto burgers, but I promise it’s worth it.
Vegan Black Bean & Veggie Burgers (makes 4-6 patties)
- 1 can black beans, drained and rinsed
- 1/2 zucchini, grated
- 1/2 large carrot, grated
- 1/4 onion, diced
- 1/4 cup oats
- 2 tbsp ground flax seed (as a binder)
- Seasonings: I used salt, pepper, garlic powder, and cumin
- Pre-heat oven to 400
- Mix all ingredients in a food processor and pulse until well combined. (I used the food processor to grate the zucchini and carrot as well but you could grate them by hand)
- Mold the burgers by hand into rounds of your preferred size
- Heat a skillet to medium-high and spray with olive oil. Place burgers in the skillet and cook about 5 minutes per side, until the outside is crisp
- Place burgers on a foil lined baking sheet and bake in the oven for 15-20 minutes
I tried quite a few cooking methods to make the perfect burger…crispy on the outside and cooked through on the inside. The combination of pan-frying and baking worked perfectly for me but you can always experiment to find the easiest method for you (although I don’t recommend grilling them as they are a bit delicate).
Happy Happy Friday indeed….I will be back later with a daily eats post (I’ve been slacking!)