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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Spring Onion, Celery & Blue Cheese Tartlets

 We've been bad about eating breakfast the past week. It's either too early to cook, or too hot to cook, or there isn't enough time...all types of excuses. We grew lots of spring onions in our garden and I wanted to use them for a breakfast treat, so no more excuses...I made egg tartlets with Spring Onion, Celery and Blue Cheese.

These personal tarts are great for a quick breakfast or for a bag lunch with a salad. The Spring Onions and Celery mix well, while the blue cheese gives a nice salty tang, and the walnuts add a touch of earthiness.

Here is my recipe for these tasty tartlets:


Makes 12 Tarts

Ingredients:
For the Crust:
1 1/2 Cups Unbleached flour
1/2 Cup Coconut Oil
1/4 Cup Chopped Walnuts
1/4 Cup Water
1/2 tsp Celery Seed
Pinch of Salt

For the Filling:
3 Whole Celery Stalks Chopped
4 Spring Onions Chopped
3 Eggs Beaten
3/4 Cup Blue Cheese, Crumbled
1 Tblsp Yogurt
1 Tblsp Butter
Salt & Pepper to Taste

Other Equipment: Muffin Tin

Directions:
For the Crust:

 1. Mix the Flour, seeds, and salt together. Add to a food processor with the softened coconut oil.
Pulse till crumbly. Mix in walnuts and water till dough just comes together.
2. Divide dough into 12 balls, and press into oiled muffin tin. Baked for 10 minutes at 400F.


 For the Filling:

 1. Heat Butter in a saucepan and gently sauté celery and onions till fragrant and bright green. Take off the heat and stir in the blue cheese.

2. Beat the eggs and add the yogurt.


Assembly:

 1. Fill each crust with the cooked onion and cheese mixture. Then pour in the beaten eggs just enough to lightly cover the filling. Bake at 400F for 15 minutes.

2. Remove from tins and allow to cool on a rack.





Enjoy!
I have entered this into Simply Eggcellent, hosted by Dominic at Belleau Kitchen.

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  1. UnknownMay 27, 2015 at 4:10 PM

    is there anything more wonderful than a tartlet? I do love anything mini!... these are so perfect for snacking and the ideal brunch munch!... thanks so much for the lovely Simply Eggcellent entry x

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    1. EmilyMay 31, 2015 at 10:16 AM

      Thanks Dom! They really are the perfect snacking size, it was hard to keep them around for a photo, haha. :)

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  2. MuchRatherBakeMay 30, 2015 at 3:41 AM

    I love the sound of these. It isn't often you see celery as a main ingredient. I might have to hide the blue cheese from my mum I'm afraid because she isn't so keen or use a different cheese but I'd be willing to try as is!

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    1. EmilyMay 31, 2015 at 10:43 AM

      Thanks Laura! The blue cheese melds and melts with the veggies so you might be able to get away with it. A nice alternative however would be an extra sharp cheddar. Please let me know how it goes. :)

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