The BEST Hawaiian Veggie Burgers! Tropical Black Bean Patty with Grilled Pineapple and Swiss! You have to taste it to believe it.
Has it really only been one week since I last checked in with this post? Last week feels like months ago; since then I’ve moved BL across the country and looked at approximately 1340 houses trying to narrow down our house hunt.
Pffft. I’ll take a tequila on the rocks, por favor.
Seriously though, it’s been a really fun, jam packed week full of joy, anxiety, and anticipation. I’m thankful I was able to take the previous week off but am beyond ready to get back into my routine. Cooking is my passion second only to sharing that love with you.
I have a huge love-hate relationship with veggie burgers. I eat them almost weekly- whether on a bun, chopped up in a salad, or eaten right off the skillet, veggie burgers are one of those foods that I never seem to get tired of.
They are also my safety food whenever I go out to eat. These days, almost every menu I scan has either veggie pasta or a veggie burger for my meatless meal. And when those options are good, they are really good. When they are bad… well, I’m beyond annoyed that I spent $12 on a heated up Boca Burger.
If I was going to create a “20 vegetarian meals you must master” list, homemade veggie patties might top that list. Not only are homemade burgers pennies on the dollar compared to store-bought ones, the taste can’t be beat.
Once you get a sense of how they come together- bean, grain, seasonings, binder, they are incredibly versatile and can be adapted to whatever is in the fridge or pantry. Sometimes I follow a recipe and sometimes I don’t!
My number 1 rule of thumb when making veggie burgers- taste the mixture as you go (before you add the egg- if using one). If it doesn’t taste good raw, it won’t taste good cooked! Sometimes the fix is a little more salt (especially if using lower sodium beans) or spice. If I can’t get the flavor I want, I usually start there.
Other go-to add ins when I want something more: sunflower seeds, toasted slivered almonds, panko bread crumbs, chili powder, cumin.
I had Hawaii on the brain when I was making these. I wanted something spicy, sweet and meaty- all in one bite. I loved the idea of grilled pineapple and melty swiss cheese stacked high to create the perfect summer meal. Check out that bun! Don’t they look incredible? I stumbled upon these Million Dollar Buns from Dave’s Killer Bread and love all the seeds and texture they give to these burgers.
You’ve gotta try this one! These patties are so delicious, and they freeze easily! If you somehow manage not to eat them all in a day or two, wrap the remaining patties in plastic wrap and place in a freezer-safe container. Whenever I make burgers like this, I usually double or triple the recipe so that I have enough for the week plus freezable leftovers for quick weeknight meals down the road.
If you end up making these, I wanna see them! Tag #delishknowlege on social media to share your creation! I love seeing your recipes and hearing your feedback- thanks for sharing.
Have a great Monday! See you back on Wednesday for a spicy, curry-inspired dish.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Hawaiian Veggie Burgers
The BEST Veggie Burgers! Tropical Black Bean Patty with Grilled Pineapple and Swiss! You have to make this one.
- 1/2 cup onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 carrot, roughly chopped
- 2 cloves garlic, chopped
- 2 cans black beans, rinsed and drained, divided
- 1/2 cup brown rice, cooked
- 2 tbsp. cilantro leaves, finely chopped
- 1 egg
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cumin powder
- 1/2 cup regular bread crumbs
- Salt and fresh ground black pepper
- 8 pineapple slices (fresh or frozen)
- 8 slices swiss cheese
- Hamburger Buns (I used [url:1]Dave's Million Dollar Buns[/url] for this recipe- so good!)
- Place the onion, red bell pepper, carrot and garlic into a food processor and pulse until finely chopped. Add 1 can black beans, brown rice, cilantro, egg, red pepper flakes and cumin. Pulse to quickly combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper and mix until well combined. Place in the fridge for 10-15 minutes to chill and thicken.
- Divide mixture into 6-8 patties. The thinner the patties, the crisper the burger will be.
- Heat a cast-iron skillet or grill pan over medium heat. Add pineapple slices and cook for 2-3 minutes per side until heated through and lightly charred. Remove and set aside.
- Lightly spray with cooking spray or drizzle olive oil on the skillet. Add burgers and cook about 5 minutes per side, until browned and heated through.
- The last minute of cooking, add pineapple slice and slice of swiss cheese. Cover to melt cheese!
Courses burger, lunch, main, dinner