From Sally’s Baking Addiction

From one of our favorite blogs comes this really easy, super delicious veggie burger. Even if you’re not a vegetarian or vegan, this is a really satisfying burger if you’re heading toward a more plant-based diet. Eat it like a burger, crumble it on a salad, serve it with a fried egg. You can’t go wrong!

2 (14 oz) cans Black Beans (28 oz total)
1 Tbsp Olive Oil
¾ C Bell Pepper, finely diced (any color you want!)
1 C Onion, finely diced
3 Garlic Cloves, minced
1½ teasp Cumin
1 teasp Chili Powder
½ teasp Garlic Powder
¼ teasp Smoked Paprika
½ C Bread Crumbs
½ C Feta Cheese (skip for vegan)
2 Large Eggs (replace with ? C mashed sweet potato for vegan)
1 Tbsp Worcestershire Sauce (skip for vegetarian/vegan)
2 Tbsp Ketchup, Mayo OR Barbecue Sauce
Pinch salt & pepper

1. Rinse, drain and pat dry the beans, and spread on a sheet pan. Toast at 350°F for about 15 minutes to dry out.
2. Heat olive oil and saute pepper, onion and garlic until soft, about 5-6 minutes. Gently blot the moisture with a paper towel.
3. Place all ingredients, except the beans, in a food processor and gently pulse to mix everything together.
4. Add the beans and pulse to mash, leaving some whole beans.
5. Form patties of about 1/3 C each.

To Bake: Place patties on parchment or a silicone baking mat on a sheet pan and bake at 375°F for 10 minutes on each side.
To Grill: Place patties on greased aluminum foil and grill 8 minutes on each side at about 350-400°F.
To Sauté: Warm some oil in a fry pan and brown patties on each side at medium-high heat, about 5-6 minutes total.
Freeze leftovers by placing on parchment on a sheet pan, freeze overnight, then store in an airtight container with parchment between each patty.


Homemade Hamburger Buns

40 Minute Hamburger Buns
Adapted from Taste of Home Blog

This is a quick and easy bun recipe, perfect for meat or veggie burgers, and also great for pulled pork, Sloppy Joes or a plain old turkey sandwich! The buns don’t do a full rise – just a 10 minute rest – so you save a lot of time and can really make these last minute!

2 Tbsp Active Dry Yeast

1 C + 2 Tbsp Warm Water (110 to 115F)

¼ C Sugar

? C Oil

1 Large Egg (room temperature)

1 teasp Salt

3 – 3½ C All-Purpose Flour


Preheat oven to 425°F.

In a large bowl, or the bowl of a stand mixer, whisk yeast in warm water with the sugar. Allow to sit for 5 minutes, covered, until nice and bubbly.

Add oil, egg, salt and 3 C of flour, and mix until well incorporated. (Add more flour as needed to form a soft dough – humid days will require more flour.)

Knead in your mixer or turn the dough out onto a floured surface and knead by hand until smooth and elastic – about 5 minutes.

Divide into 6-12 pieces (depending on how big you want them); shape into balls and place 3” apart, on a baking sheet lined with parchment or a silicone baking mat. Gently flatten with the palm of your hand and cover with a kitchen towel. Rest for 10 minutes.

Bake about 8-12 minutes or until golden brown.

Let cool on wire cooling racks.

OPTIONAL: After resting, but before baking, gently brush the buns with egg wash and sprinkle with sesame seeds.