Not only is this a #meatlessmonday recipe but it’s also certifiable gluten free! A dear friend was coming for dinner who is a vegetarian & also didn’t eat wheat — challenge accepted. Lately, I’ve been trying to eat as veggie/peskatarian friendly as possible. Reason? A couple. Eating a lot of meat doesn’t make me feel good [insert inappropriate joke here]. Eating as clean (aka unprocessed meats especially) as possible makes me feel better. Easiest way to eat clean? MAS FRUITS & VEGGIES POR FAVOR! Eating clean makes my body feel nourished. And when my body feels well nourished, I just function better. No simpler way to put it. Another reason I skip the meat section a lot is money. Meat is expensive! [again…dirty minds unite] Besides, I’d much rather get creative with farmer’s market finds of fresh produce.
This meal comes together pretty easily with a few needed tools like…a food processor! This will make all the difference in getting the desired consistency of your black bean burger patty. Access to fresh herbs is also a major plus for these babies. That’s where the majority of their flavor comes from.
Pretty simple right? Now to dress it up…top with srirracha ranch [srirracha + ranch = booyah], tomato slice, cucumber slices, and crumbled feta cheese! I chose to serve these over a bed of greens, but you could serve these on [hot]buns or even in a wrap?! Other topping ideas… pickles, pepper jack cheese, pickled jalapeños, avocado slices, salsa..WHATEVS go crazy!
- pre-heat oven to 375 degrees
- combine all ingredients in a food processor at a medium speed. blend until a thick paste is formed.
- form patties with hands (about palm size) and place on a grease piece of foil on a baking sheet.
- bake for about 10-15 minutes or until tops begin brown.