Of Cookies & Carrots' Black Bean Mustard Veggie Burger

Thanks to Of Cookies & Carrots for these inspired veggie burgers created as part of Foodzie's Blogger Tasting Panel.

- ½ cup black beans
- 2 tablespoons Schoolhouse Kitchen^® Horseradish-Dill Mustard
- 1 egg white
- 2 tablespoons cornmeal
- 1 tablespoon flour
- ⅛ teaspoon salt (more to taste, depending on whether your black beans are salted)
- ¼ cup diced veggies of choice (I used onions and bell peppers)
- ½-1 tablespoon nutritional yeast (optional)
- 2-4 tablespoons breadcrumbs (optional)

- Preheat oven to 375° and grease a baking sheet quite well.

In a small bowl, mash black beans very well. Add in Schoolhouse Kitchen^® Horseradish-Dill Mustard and continue mashing. Add egg white and stir until well mixed. Add in cornmeal, flour, salt, veggies, and nutritional yeast (if using). Stir together well (this will be a kind of goopy mess). If desired, add in breadcrumbs. If your mixture is far too liquidy (it should be pretty wet, but should kind of clump together pretty decently) then add another tablespoon of flour or cornmeal. Add more salt to taste.

Spoon mixture into two separate “patties” on baking sheet (as shown in photo above recipe). Bake for about 5 minutes, then remove and let set for 2 or so minutes. Flip patties over (they’ll be kind of delicate, so watch out) and bake for another 4-5 minutes or until relatively hardened.

Let cool and serve up on a bun of your choosing. I was unable to obtain lettuce and tomatoes, but I imagine that would be amazing. Of course, you can also serve it up with some more mustard. Just to give it a little extra creamy kick.

Makes 2 patties

Check out the original recipe and review of our Horseradish-Dill Mustard here.