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Last June I flew to San Francisco for one night to appear on the cooking stage at the American Library Association annual conference at the Moscone center to promote my cookbook Maple, 100 Sweet and Savory Recipes Featuring Pure Maple Syrup. I knew with such a short time frame I would not be able to do any of the shopping or prepping myself and I’d need someone to do it all while I was literally up in the air.

Black Bean Burgers with Green Tea Basil Aioli

After asking around, my friend Denise of Chez Us told me to get in touch with Annelies. Thank goodness she did, because after an email and a phone I felt completely relaxed and able to focus on talking points (and not being nervous about flying.) She totally rocked it all and everything was completely taken care of. She even took care of ordering goodie bags and stuffing them for me. I am so grateful to have been connected to her.

Through the process of working with her, I came to find out that she had just come out with her own cookbook, Steeped: Recipes infused with Tea {Andrews McMeel Publishing.} It was so helpful to get tips up close in personal from someone who was also promoting her own book and had just done a book tour herself.

 

When we parted that afternoon, I begged her to send me a copy of her book. She obliged and I was delighted with it when it arrived. It has a beautiful bright pink cover, and styling totally befitting the subject matter.

Black Bean Burgers with Green Tea Basil Aioli

Last night I made the black bean burgers with green tea basil aioli for dinner and the whole family devoured them. My six year old asked if she could take one to school for lunch!

Black Bean Burgers with Green Tea Basil Aioli

This was my first time using matcha, which is powdered green tea, and I loved the flavor it added to the aioli. It is quite unexpectedly savory. I also have to say this was by far the very best veggie burger I have ever made in my life. The texture of the half mashed half whole beans with the toasted pecans is absolute perfection!

Black Bean Burgers with Green Tea Basil Aioli

Today Annelies is giving away a copy of Steeped here on Healthy Seasonal Recipes to one of you dear readers. Thank you Annelies! To enter leave me a comment below letting me know have you ever used matcha for cooking (or drinking?) and then use the Rafflecopter widget to get credit. You can also gain extra entries through social follows and shares, just follow the instructions on the widget.
a Rafflecopter giveaway

Thank you for reading. If you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.

black bean burgers with green tea basil aioli
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 7 burgers, 1 cup aioli

Serving Size: 1 burger, 2 tablespoons aioli

Calories per serving: 594

Fat per serving: 32 g

Saturated fat per serving: 5 g

Carbs per serving: 60 g

Protein per serving: 23 g

Fiber per serving: 14 g

Sugar per serving: 5 g

Sodium per serving: 816 mg

black bean burgers with green tea basil aioli

These black bean burgers are the best I have ever made. I loved trying out cooking with matcha green tea powder.

Ingredients

    Burgers
  • 1 tablespoon extra-virgin olive oil
  • 1 small carrot, peeled and shredded
  • 1 medium red onion, chopped
  • 1 large clove garlic, minced
  • ½ medium green pepper, diced
  • 1 teaspoon coarse kosher salt
  • 2 15-ounce cans black beans, divided
  • ½ cup toasted pecans
  • 2 eggs
  • ½ cup dry breadcrumbs
  • ½ teaspoon red pepper flake
    Aioli
  • 10 large fresh basil leaves
  • 4 cloves garlic, peeled (or to taste)
  • 4 egg yolks* see note
  • 4 teaspoons lemon juice
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • salt and pepper to taste
    For Serving
  • buns, lettuce and tomatoes if desired

Instructions

  1. Make burgers: Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Heat 1 tablespoon oil in a large skillet over medium-low heat. Swirl pan to coat. Add carrot, onion, garlic, bell pepper and salt and cook, stirring occasionally until the vegetables are soft and the onion is translucent, about 8 minutes.
  3. Drain 1 can black beans and transfer to a food processor. Add pecans and the vegetable mixture. Pulse until the mixture becomes a coarse paste. Drain the remaining can of beans and transfer to a medium bowl. Add the pureed bean mixture and stir to combine. Add the eggs, breadcrumbs and red pepper flake and stir to combine. Mound ½ cup-fulls onto the prepared baking sheet (a ½ cup dry measure works well.) press lightly to flatten leaving space between burgers. Bake until completely dry and a little crisp, about 45 minutes.
  4. Make aioli: Puree basil, garlic, yolks, lemon juice, matcha and Dijon in a food processor or blender. Gradually drizzle in ½ cup olive oil while motor is running until the mixture is thick, smooth and the oil is completely integrated. Season with salt and pepper.
  5. Serve the burgers with the aioli on buns with tomatoes and lettuce if desired.

Notes

*If consuming raw or undercooked eggs is a concern, look for pasteurized eggs.

https://www.healthyseasonalrecipes.com/black-bean-burgers-with-green-tea-basil-aioli/

black bean burgers with green tea basil aioli
Rate this recipe
Average: 0/5

Prep Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 7 burgers, 1 cup aioli

These black bean burgers are the best I have ever made, and the matcha green tea powder is such a fun new ingredient to try out.

Ingredients

    Burgers
  • 1 tablespoon extra-virgin olive oil
  • 1 small carrot, peeled and shredded
  • 1 medium red onion, chopped
  • 1 large clove garlic, minced
  • ½ medium green pepper, diced
  • 1 teaspoon coarse kosher salt
  • 2 15-ounce cans black beans, divided
  • ½ cup toasted pecans
  • 2 eggs
  • ½ cup dry breadcrumbs
  • ½ teaspoon red pepper flake
    Aioli
  • 10 large fresh basil leaves
  • 4 cloves garlic, peeled (or to taste)
  • 4 egg yolks (see note*)
  • 4 teaspoons lemon juice
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon Dijon mustard
  • ½ cup extra-virgin olive oil
  • salt and pepper to taste
    for serving
  • Buns, lettuce and tomatoes if desired

Instructions

  1. Make burgers: Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
  2. Heat 1 tablespoon oil in a large skillet over medium-low heat. Swirl pan to coat. Add carrot, onion, garlic, bell pepper and salt and cook, stirring occasionally until the vegetables are soft and the onion is translucent, about 8 minutes.
  3. Drain 1 can black beans and transfer to a food processor. Add pecans and the vegetable mixture. Pulse until the mixture becomes a coarse paste. Drain the remaining can of beans and transfer to a medium bowl. Add the pureed bean mixture and stir to combine. Add the eggs, breadcrumbs and red pepper flake and stir to combine. Mound ½ cup-fulls onto the prepared baking sheet (a ½ cup dry measure works well.) press lightly to flatten leaving space between burgers. Bake until completely dry and a little crisp, about 45 minutes.
  4. Make aioli: Puree basil, garlic, yolks, lemon juice, matcha and Dijon in a food processor or blender. Gradually drizzle in ½ cup olive oil while motor is running until the mixture is thick, smooth and the oil is completely integrated. Season with salt and pepper.
  5. Serve the burgers with the aioli on buns with tomatoes and lettuce if desired.

Notes

This aioli is a true garlic lovers mayonnaise. If you prefer a less overtly garlic flavor, feel free to use less than the prescribed 4 cloves in your aioli. NOTE* If you are concerned with the safety of eating raw and undercooked eggs look for pasteurized eggs.

https://www.healthyseasonalrecipes.com/black-bean-burgers-with-green-tea-basil-aioli/