When it comes to veggie burgers, it’s not all about the toppings. Don’t get me wrong, the toppings are great and you can get so creative with them, but you can go in a million different directions with the patties themselves! And I love that about veggie burgers, with so many options they never get stale! Admittedly, I do have favorites that I keep coming back to (you would too, though) and having made these burgers twice in 2 days, I feel safe saying these vegan gochujang bean burgers will be joining that favorites list. These ultra flavorful, rich tasting patties are topped with kimchi (or fermented veggies of your choice), lettuce, and gochujang mayo (I mean you could just use regular mayo, but where’s the fun in that?) and stuffed between soft burger buns for the ultimate gustatory treat. I’ll take 3, please….
Burgers and Sandwiches
I would hazard a guess that every vegan and vegetarian and most non-veggie eaters have had a black bean burger before (at least in the US). They are certainly one of the most common veggie burgers offered at restaurants and in stores. And for good reason! They’re delicious, and a vegetarian classic. There might a million and one black bean burger recipes, but this one is 110% worth making. They are healthy and super delicious and indulgent tasting. These black bean burgers are made with roasted beets, southwestern spices, and have a roasted hot (sorta) pepper kick….
I’m sitting here trying to think if my summer eating and cooking is actually any different than my wintertime eating. I know some people avoid the stove as much as possible, but hey even when it hits 90 ºF I’ll still turn on the oven (apparently). I probably make less casseroles, but like, they’re as convenient in the summer as they are in the winter! I will say that I get 1000% more inspired by summer produce and eat about 12x as much fruit (like the time I got 22 mangoes and ate approximately 90% of them by myself–though making these mango lassi’s definitely helped). Ok, so I love taking advantage of seasonal produce, and you see that with my recipes! Rhubarb took center stage for awhile and I made my almond rhubarb bundt cake, corn has made a small appearance in my sweet corn velouté, but it’s still early in the season, asparagus took over my produce drawer for awhile and it was delicious on this asparagus pizza.