I am always drawn the veggie burger recipes. I can’t get enough of them. I like to try different recipes and note what worked and what didn’t. When I made my Southwest Veggie Burger, the taste was spot on. However, it did not stay together well. That seems to be the case with a lot of veggie burgers. Even so, when I see a new recipe, I want to try it. I came across this veggie burger recipe from the Food Network: Tofu Black Bean Burger with Curry Mayo. I know an Indian spiced burger is great. Will this combination taste great and hold together? I’m game. I won’t be grilling these because they don’t do well on the grill. I know here in Michigan, we are allowed to have a few people over. This recipe would be great to try for your vegetarian friends out there. I will also be pairing this with the salad I made with my Southwest Burger. I will make it a little differently to fit with the Indian spiced burger.
Here are the original stats:
Here’s what I changed:
- I am using dry beans rather than canned to reduce the sodium and use what I have on hand.
- I deleted the added salt to reduce the sodium.
- I replaced the panko with oatmeal to make the burgers gluten-free.
- I deleted the curry paste and mayonnaise to reduce the calories and fat.
- I am adding an Indian spiced version of my Southwest broccoli and carrot slaw to add in vitamin’s A and C.
Here are the final stats:
Here are the final recipes:
Indian Spiced Tofu and Black Bean Burgers
- ¼ cup (60 mL) red onion, coarsely chopped
- 100 g (3 oz) cremini mushrooms
- 1 clove garlic, quartered
- 1/4 cup dried black beans
- 2 Tbsp (30 mL) vegetable oil
- 1 Tbsp (15 mL) garam masala
- 1 420 g package firm tofu, crumbled
- ½ cup oatmeal
- ½ cup (125 mL) cilantro leaves
- Add bean to a pot and cover with water. Soak beans overnight
- Drain the beans and cover with more water. Simmer until tender, about 40 minutes. Drain.
- Place onions, mushrooms, garlic, and black beans in a mini chop or food processor. Pulse until finely chopped.
- Remove the vegetables and add the oatmeal. Pulse until finely chopped.
- Heat a large skillet over medium-high. Add 1 Tbsp oil, then vegetable-bean mixture, garam masala and salt. Cook for 3 to 4 minutes, or until vegetables are tender.
- Transfer to a large bowl and add crumbled tofu, oatmeal and cilantro. Refrigerate for 30 minutes or until chilled though.
- Heat a skillet over medium heat. Add remaining vegetable oil. Working in batches, Spoon ½ cup portions of mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.
Indian Spiced Broccoli and Carrot Slaw
- 3 cup grated, Carrots
- 0.50 tsp ground Cumin
- 0.25 cup, Cilantro
- 1.5 tsp curry powder
- 1/4 inch ginger, peeled and grated
- 1 container, 12 ounces, Broccoli Slaw
- 0.12 cup(s), Vegetable Oil
- 1 Red Bell Pepper
- 0.25 cup(s), White Wine Vinegar
- 2 tablespoons lime juice
- 1 packet of sweetener of choice
- Whisk together curry powder, ginger, vegetable oil, white wine vinegar, lime juice and sweetener, until combined in a large bowl.
- Add in the slaw, carrot, cilantro and red bell pepper. Toss to combine.