Sunday, June 2, 2013

Black Bean Burgers with Boursin

It's unofficially officially summer, cook out season, so lets give the vegetarians a little love with a veggie burger that can stand up to the heat of the grill. There's no reason the carnivores should get all the fun.

Consider this black bean burger, it's full of muscle and flavor. It's got a ton of protein plus fiber plus all that other good stuff you eat veggies for in the first place. It's a true burger experience, yet it's not trying to be something it's isn't. And if you want to go full on vegan just omit the Boursin. 

Veggie burgers do need a little TLC on the grill so if you have a heavy hand you may just want to cook them in a grill pan. Either way the secret is to brush both sides of the burger with oil and make sure the cooking surface is hot.

black bean burgers with Boursin

1/2 cup millet
2 carrots
1/4 cup raisins
1/2 cup walnuts
1 cup black beans (canned, rinsed and drained)
1 tablespoon chopped parsley
1/2 cup tofu
1 egg
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
sea salt and fresh ground black pepper to taste
olive oil
Boursin cheese
burger buns
your favorite burger fixins'

Cook the millet in 1 cup of boiling water. In a food processor add chopped carrots, raisins, walnuts, black beans, parsley, egg, spices and tofu. Pulse until mixture is roughly combined, season with salt and pepper. Add millet and pulse until mixture holds together. 

Gather up the mixture and form 4 to 6 patties, depending on how big you like your burgers. Cover and chill for at least 30 minutes, or overnight.

On a gas grill, brush grill with olive oil as well as both sides of each burger. With the grill on medium-high heat place burgers on grill. After 5 minutes carefully turn each burger 90 degrees and grill for another 3 to 4 minutes. Carefully flip burgers and repeat.

Top with Boursin cheese and close the grill top. Cook until cheese is melted. Serve on toasted buns with your favorite fixins'.

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  1. These actually look good : )

  2. These are calling to me, because 1.) I freaking love boursin cheese, and 2.) learning to make black bean burgers is on my to-do list for the summer.