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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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Cucumber & Feta Salad


We've had an interesting start to Spring with a little over 12" of snow dropped on us. Truth be told that was not the kind of spring cleaning I was planning on doing! I'm excited for warmer weather and the produce our kitchen garden will hopefully gift us. This easy spring salad has a crisp, clean taste to get our palettes ready for lighter spring fare. The Orange Flower Water adds a light flowery flavor to crisp cucumbers and tart bright onions.

Here's my recipe:
Cucumber & Feta Salad

Cucumber & Feta Salad

Emily (Cooking for Kishore)

This easy spring salad has a crisp, clean taste to get our palettes ready for lighter spring fare.


Ingredients

  • 1 Medium Cucumber, sliced
  • 1/2 Medium Red Onion, sliced
  • 1 Green Onion, sliced
  • 1 Tbsp Cilantro, chopped
  • 2 Tbsp Pine Nuts
  • 3 oz Feta, crumbled
  • 1 tsp Orange Flower Water
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Olive Oil
  • 1 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Mix thinly sliced cucumber, red onions, green onion, and cilantro in a bowl.
  2. Mix the sugar, salt, pepper, orange flower water, vinegar, and olive oil. Add the pine nuts and feta to the cucumber mixture, top with orange flower dressing stir well.
Yield: 4 servings
Prep Time: 5 mins. 
Cook time: 0 mins. 
Total time: 5 mins. 
Total time: 10 mins.
Tags: cucumber and feta salad cucumber salad easy salad recipe eatyourgreens feta salad orange flower water salad recipe spring salad recipe What to do with orange flower water

Nutrition

Calories: 117 per serving




I have entered this post in Eat Your Greens Challenge, hosted by The Veg Hog and A2K - A Seasonal Veg Table.  Enjoy! 


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  1. ShaheenMarch 23, 2018 at 3:39 PM

    I love it, the lightness and freshness of this cucumber salad 'wows' me. Admire how papery thin you have sliced those cucumber too. Thank you so much for sharing with #EatYourGreens, most appreciated. And I hope the weather improves for you too, we in the UK are bracing ourselves for more wintry weather as a cold spell is coming from the Arctic.

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    1. EmilyMarch 25, 2018 at 12:32 PM

      Thanks Shaheen been practicing my skills! :) I hope the weather improves for us both, can't wait to get back into the garden!

      Delete
  2. The VegHogMarch 24, 2018 at 7:18 AM

    This is a really fresh looking salad. I would happily eat it anytime. Thank you for sharing it with Eat Your Greens as well!

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    Replies
    1. EmilyMarch 25, 2018 at 12:34 PM

      Thanks Veg Hog! Thanks for hosting this month, I'll be trying to join more often! :)

      Delete
    2. The VegHogMarch 31, 2018 at 11:22 AM

      Eat Your Greens round up for March is now on my blog: http://the-veghog.blogspot.fi/2018/03/eat-your-greens-march-round-up.html

      Thank you so much for your recipe! Shaheen will be hosting in April, so hopefully you can participate again!

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