I’ve been trying to make more of an effort to eat meatless at least once a week but in a house with a meat-and-potatoes kinda guy to feed as well, it can be difficult to find vegetarian options that Q actually wants to eat.
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Enter the Black Bean Burger.
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Full disclosure, the taste and texture are nothing like meat so this isn’t a total fake out but boy are these “burgers” delicious! I’m not usually one to pass on bread but I actually prefer these black bean patties without the bun, leaving nothing to distract from their flavor and texture. Feel free to use one if you’re really after that burger feel though. Topping things off with a heaping dollop of this avocado sauce adds a wonderful flavor but most importantly, a creamy texture that is absolutely divine.
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Seeing as I was already putting a twist on the classic burger with this meal, I decided to plate it up with something in the same theme by making “fries” out of parsnips. I adore any vegetable that’s been roasted in the oven but these parsnip fries are among my favorite. Their flavor is slightly peppery and when roasted, they have a great crunch on the outside.
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*Burger recipe adapted from Cooking Light
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3-4 medium parsnips, peeled and cut into thin planks
1 1/2 tbsp canola oil
1 (15-ounce) can unsalted black beans, rinsed and drained
1/4 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
Cooking spray
1 avocado
1/4 cup fresh cilantro
3 tbsp lemon juice
1 tbsp olive oil
Salt and pepper
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Pre-heat the oven to 425F
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Place your parsnip pieces on a baking sheet, pour over canola oil and sprinkle with salt and pepper. Toss to coat. Arrange the parsnips on the baking sheet in a single layer and bake for 15-20 minutes, stirring halfway through to ensure even cooking. If I had to give one big tip on these, it’s to make sure all of your pieces of parsnip are cut about the same size. This goes for anything when you’re cooking but it is particularly key here. The high temp and quick cook time can leave you with some overcooked fries while others are undercooked if you’re not careful. As another precaution, start checking on the fries often after about 15 minutes to avoid any burnt pieces.
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While the parsnips are cooking, begin creating the burger patties. Place the beans in a large bowl and lightly mash them. Add the onion, cilantro, garlic, soy sauce, panko and egg to the black beans and stir to combine. Season with salt and pepper, then stir once more. Divide mixture into 4 portions, shaping each into a 1/2-inch-thick patty.
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Arrange patties on a baking sheet coated with cooking spray. Bake for 6 minutes, then flip the patties and cook for another 3-4 minutes.
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Lastly, make the avocado sauce. This may make more than is needed for this recipe but I just store any extra sauce in the fridge and use it on sandwiches and wraps. Combine avocado, cilantro, lemon juice and olive oil in a food processor along with a pinch of salt and pepper. Blend until smooth.
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To serve, top the cooked black bean patties with avocado sauce and plate the parsnip fries along side.
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Nutrition Info
Serves 4: 1 patty, 2 tablespoons avocado sauce and about 1/3 cup parsnip fries
Calories: 325 • Carbs: 40g • Fat: 14g • Protein: 9g • Sodium: 841mg • Sugar: 7g
Balancing Act 
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