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Black Bean Veggie Burger - Aperitif

Black Bean Veggie Burger

A few years ago, by doctor’s order, I had gone straight vegan.  Not really knowing what was the cause of my high cholesterol, they decided that it was the best way to fix the issue.  However, I later discovered that it was my PCOS that was causing the spike and not necessarily the foods I was eating.

I had to become extremely creative with my food and not lose my sense of normality .  I began to dabble in meat alternatives and see what I could substitute in order to create my favorite dishes.  The hardest thing to give up was a good, juicy and medium well burger.  I knew it was going to be my downfall and so I had to think fast.

A hamburger has to be one of the most adored dishes in the world.  What country can you go and not find a burger? Even countries that are mostly vegetarian have their own version of a veggie burger. It is indeed a mouthful of heaven inside of a bun.

The Apicius cookbook, a collection of ancient Roman recipes that may date to the early 4th century, details a preparation of beef called isicia omentata; served as a baked patty in which beef is mixed with pine kernels, black and green peppercorns, and white wine, isicia omentata may be the earliest precursor to the hamburger. In the 12th century, the nomadic Mongols carried food made of several varieties of milk (kumis) and meat (horse or camel). During the life of their leader Genghis Khan (1167–1227), the Mongol army occupied the western portions of the modern-day nations of Russia, Ukraine, and Kazakhstan, forming the so-called Golden Horde. This cavalry dominated army was fast moving and sometimes unable to stop for a meal, so they often ate while riding. They wrapped a few slices of meat under their saddles so it would crumble under pressure and motion and be cooked by heat and friction. This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s.

In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted and often smoked, and usually served raw in a dish along with onions and bread crumbs. By the end of the century the Hamburg steak was gaining popularity because of its ease of preparation decreasing cost.

Many recipes and dishes traveled along with transatlantic immigrants to their destinations in the New World. Some authors question whether the Hamburg America Line was part of this, arguing that the hamburger was created to meet needs that arose amongst immigrants already in the New World. Others, however, support the thesis that the Hamburg America Line brought the first Hamburger steaks from Europe to the Americas. The hamburger as it is known today has multiple invention claims ranging between 1885 and 1904, but it is clearly the product of the early 20th century. During the following 100 years, the hamburger spread throughout the world as a result of the emerging concept of fast food and a new business model: the franchise.

Here is my first attempt in making a veggie burger.  Enjoy!

Serves 4

Black Bean Veggie Burger

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 can of black beans (drained)
  • 1/2 cup cooked jasmine brown rice
  • 1 egg white
  • 2 cloves of garlic (minced or crushed)
  • 1/3 cup onions (chopped)
  • 1/3 cup of cilantro and parsley (chopped)
  • 1/4 cup of Pamela’s Baking and Pancake Mix (gluten-free)
  • 1 tsp pink salt
  • 1 tsp of Mesquite McCormick’s Mesquite powder
  • 1 tbsp Olive oil


In a larger bowl, mash black beans to form a paste, but leave a few pieces showing. Add egg, rice, garlic, onions, cilantro, salt, and mesquite seasoning . Mix it until uniform. Pour in baking mix and fold it all together. Take a big clump into hand and form patties. Set aside. In a large skillet, heat olive oil in medium high heat and them cook patties until both sides are brown. Serve it with your favorite salad or add to a bun with your favorite fixings.

Cuisine: American | Recipe Type: Lunch
Article by Mirian Silva

I am woman, Brazilian, daughter, sister, cousin, aunty, lover, compassionate, sweet, dancer, photographer, designer, child of the Most High! I love food and culture. My passion is to capture it all.

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