The same day I made Penne pasta with Chicken in White Garlic Sauce, I prepared some Red Bean Burgers.
I didn’t actually make the burgers that day, I made them the day before (Saturday.) I’d baked them in the oven. I don’t do canned beans, I will only use dry beans. Why? I find them to be much more flavorful than canned beans.
I added all sorts of seasonings and fixings to make my bean burgers and made an amazing veggie burger. I don’t use “veggie burger mixes”.. blech! And you most certainly won’t see me reheating store bought veggie burgers. In my humble opinion they simply don’t taste good at all. Besides, if you know what you’re doing you can easily prepare a better burger than some premade stuff.
But back to the burgers…
There weren’t too many similarities to these burgers and the curried lentil burgers I made over a week ago, but I must say the baked red bean burgers still were very nice.They turned out firm, moist and bursting with flavor. When I make baked veggie burgers, I prepare about twenty of them at a time, what’s not eaten is frozen.
Since I do enjoy stove top veggie burgers. I decided to reheat these veggie burgers in my stainless steel skillet. The baked burgers shape/consistency reminds me of pork sausage. Interesting…
I added a splash of extra virgin olive oil and chopped up some onions and heated the burgers for a few moments. I wanted to add some Sweet peppers but none were ready to be picked off the vine.
No worries, the simple addition of the olive oil and cooked onions added additional flavor to my red bean burgers and made an already tasty burger even better. 🙂