There has been a bit of a break in my kitchen since the beginning of September, as Jay and I welcomed our beautiful daughter. Now that we’ve settled into having a newborn at home (ha!), I’ve returned to the kitchen with an entirely new eye for cooking – fast, healthy, and most importantly, meals that can be eaten with one hand!
I’ve found the most challenging part of having a baby at home to be taking care of myself, as any new parent will agree. Most mornings, I have a choice to make: eat breakfast, or take a shower – there is rarely time for both! Since the ‘witching hour’ seems to fall every single day during dinner time, we end up with a similar choice to make: eat a healthy, balanced dinner and having a screaming baby, or eat a meal that only requires one hand, so that the other one can hold in a pacifier while balancing a baby on a knee (take a guess which one wins every time!).
I’ve been on the search for recipes that will allow us to do both – eat healthy and keep baby happy simultaneously, and that’s where this delicious veggie burger recipe comes in!
Granted, you have to be able to find the time to make it, but if you can, it’s worth the pay off. Baby O LOVES her vibrating chair and will patiently sleep in it in the kitchen with the noise of the exhaust fan going while mommy prepares dinner each afternoon, which has been so helpful!
For all those new mommies out there, who would love nothing more than to eat their vegetables one-handed, this recipe is for you!
Black Bean Portabello Veggie Burgers
1 can (about 2 cups) black beans, rinsed, drained and divided in half
2 cups (about 4 medium) portabello mushrooms, chopped into small cubes, gills removed
1 cup of minced fresh broccoli
½ cup red onion, minced
2 tbsp minced garlic
1 tbsp no salt added steak seasoning
3 eggs plus one egg white
2/3 cup panko
3/4 cup light grated parmesan
½ cup light feta cheese, crumbled
1 tbsp Worcestershire sauce
Olive oil for cooking burgers
- In a large bowl, mash one cup of black beans until only a few chunks remain. Then, add in the mushrooms, broccoli, onion, garlic and steak seasoning. Mix just until combined.
- Add in the eggs, Worcestershire, panko, and the parmesan and mix gently until combined. Fold in feta cheese.
- Using damp hands, pinch off roughly 1/3 cup of the mixture, roll into a ball, and flatten slightly, being sure that the burger doesn’t crack, and set on a plate. Continue until all the mixture has been formed into patties, about 12-13.
- Heat 1-2 tbsp of oil in a non-stick frying pan (I made the mistake of first trying this in a cast iron skillet, as you’ll see in the pictures, and quickly switched to the non-stick instead because the burgers stuck to the cast iron), and add in as many patties as will fit. Let cook over medium heat until a crust forms on one side, about 5 minutes, then flip and repeat. Repeat until all burgers are cooked.
I served these with a feta, cucumber, avocado and mint salad and an avocado mash on top of the burgers. Hummus would also have been delicious!