When was the last time you had a burger and fries? If you follow my blog, you know I mostly share healthy and nourishing recipes that are usually kid-tested and approved. I wanted to make the healthiest but still satisfying version of this beloved combo.
Last weekend, my husband’s band played a show in a cute town, Hudson, west of Montreal.. We went out to a beautiful restaurant for dinner, which was originally built as a house in 1820. If you’re ever visiting, I recommend you give The Willow a try. I ordered a black bean burger which took quite a long time to arrive (mind you we were a big group) but boy, was it worth the wait! It was definitely one of the tastiest burgers I’ve had. It was topped with interesting ingredients including marinated eggplant. So delicious!
Since then, I’ve been craving making bean burgers at home. I finally gave in last night, and made a fun, kid-friendly dinner for us all. Greasy fries were replaced with a much healthier zucchini version. These guys surprised me with how tasty they turned out. They are definitely a great ‘fix’ when you’re looking for the crunch of a french fry. They are super fun for kids to help make as well. We loved them with our curry mayo, but they taste great with a marinara, or ketchup.
Black Bean Burgers + Crispy Zucchini Fries Recipe
We will start with the zucchini fries, then prepare the burgers. I removed the fries from the oven, lowered the heat, then baked the burgers. In the last minute or two of cooking time, you can place the fries back in the oven to heat them.
For the fries:
Makes approx. 35 fries
- 2-3 small zucchini, sliced into fry shapes.
- 1/4 cup flour (I used spelt, but you can use chickpea flour for GF option)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup unsweetened almond milk
- 1 cup panko (or homemade) breadcrumbs
- Preheat oven to 420°F. Lightly grease a baking sheet and set aside.
- Set up three bowls, one for the flour and spices, the second for the milk, and the third for the breadcrumbs.
- Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the baking sheet.
- Bake for 20 minutes, or until desired crispness is reached, flipping half way through.
For the curry mayo:
Makes the perfect amount to dip your zucchini fries in.
- 3 tablespoons vegan mayonnaise
- 1 teaspoon yellow curry powder
- Using a fork, mix ingredients in a small bowl.
For the burgers:
Makes 7 burgers
- 2 19 oz cans of organic black beans, drained and rinsed
- 1/2 cup fresh cilantro, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 pinch of cayenne
- 1 pinch of salt and pepper
- 1/4 cup of breadcrumbs, homemade or panko, whizzed to a fine texture in a food processor
- 1 tablespoon olive oil, plus more for drizzling
- Preheat oven to 375°F. Lightly grease a baking sheet and set aside.
- Add beans to a food processor and pulse until mashed well.
- Transfer beans to a mixing bowl and add cilantro, olive oil, spices, and salt and pepper.
- Add breadcrumbs as necessary. The mixture is quite sticky, so poor the breadcrumbs in slowly, enough to make the mixture easy to handle. I needed a little less than 1/4 cup.
- Shape the mixture into 7 patties. Place on baking sheet, and drizzle with olive oil.
- Bake for 10 minutes. Flip, then bake for another 10-15 minutes, or until they are slightly crisp on the outside and heated through.
- Serve on lightly toasted whole wheat buns and top with tomato, lettuce, pickle, ketchup, mustard, or curry mayo, or whatever your favourite burger toppings are!
- Note: these are best eaten right away, as they do tend to dry out. So, not a recipe for leftovers.