Blackened Black Bean burger made with Tempeh and vegetables. This is a burger that will have you coming back for more and more! Plus it makes a healthy serving so you can plenty of leftovers or can share!
Blackened "BB" Burger on a bed of organic spinach, tomatoes and homemade wedge potatoes smothered in fresh herbs and green onions.
Blackened "BB" Burger on a bed of organic spinach, tomatoes and homemade wedge potatoes smothered in fresh herbs and green onions.
Homemade Wedge Potatoes:
- 2-3 Russet Potatoes - cut into wedge slices
- Small bunch fresh green onions - sliced
- Herbs - Rosemary, thyme, oregano, parsley, basil to taste (Fresh if you have them or dry)
- Dash paprika, Onion powder, hefty amount of chili powder, TJ's South African Smoke Seasoning Blend or red chili flakes, garlic salt and or sea salt to taste.
- 2 tbsp Olive oil
- 2 Tempeh Patties - shredded
- 2 tbsp bbq sauce & 2 tsp soy sauce
- Small amount of fresh herbs or dry (same mix as # 3 above)
- 2 Carrots
- 3 garlic cloves
- 8-9 pieces of broccoli
- 1/2 green bell pepper (organic)
- 2 Cups Black Beans (or 1 can)
- 1tsp cumin, 1 tbps onion and garlic powder, 1 tsp sea salt and pepper.
- 3/4 cup panko breadcrumbs
- Handful organic spinach
- 1 tomato sliced
- 1 jalapeno sliced (or few pickled slices)
- Preheat oven to 400 degrees
- Prep potatoes and herbs, combine all of the ingredients in a zip lock bag and shake. Or in a bowel and mix to coat.
- Bake 20 minutes and flip, bake an additional 15-20 minutes 'til desired crispiness.
- Grade, shred or crumble the tempeh. (I use a cheese grater) Place in a med-large mixing bowl.
- In a food processor, pulverize the carrot, garlic, broccoli and bell pepper.
- Combine the vegetables, sauce, spices, herbs and breadcrumbs together.
- Kneed & mix together 2-3 minutes.
- Heat olive or oil of choice over med to med-high heat. Cook until browned or blackened (to your preference.)
- Place on a bed of fresh organic spinach, topped with a few jalapeno slices and served with fresh organic tomatoes.
