I love grilling in the summer. But, I find that I often fall into a burger rut. We offer to have friends over to cook out, and I end up making the same beef burgers over and over and over again. Don’t get me wrong… The burgers are delicious, but we really try not to eat too much meat. So, I had to change it up a bit.
I’ve been meaning to make some bean burgers at home for a while… They are a perfect meatless option for the grill and, if done correctly, are equally as delicious. I think what held me back was that I’ve had some bad experiences with bean burgers in the past. They were too runny, too bland, or simply fell apart when I cooked them. If a bean burger is going to replace some juicy grass-fed beef on the menu, it’s got to be great. Runny, bland, and falling apart just won’t do.
Rewind to the Big Summer Potluck last summer… I was pregnant and not feeling up to par. I think there might have been fried chicken for dinner (or something like that… I don’t even remember), and I knew it wasn’t a good idea. So, instead, I tried some of the black bean burgers that Pam made. I loved them. I made sure to ask her if the recipe was the one in her Cook Without a Book: Meatless Meals cookbook, the one that I already loved and had sitting on my shelf at home. Sure enough, they were.
Almost a year later, I have finally gotten around to making the bean burgers, and I am even more impressed now than I was then. They stay moist and don’t fall apart on the grill… And, using the formula in the book, you can really pump up the flavor to have a great tasting meatless burger that will make you forget about beef entirely. This time around, I used herbs and sundried tomatoes to make my own version of Pam’s recipe. I topped them with a super quick herbed mayonnaise (so quick a recipe seems silly, though I’ll share it at the end!). Even my husband was a huge fan. You can be sure they’ll be making a few more appearances on the menu at my house this summer! Continue Reading