Memorial Day is always a dramatic day around here in the nation’s capital. Friday, as I drove home early on the Beltway, masses of bikers on their hogs festooned with American flags were already pouring into D.C. for the annual Rolling Thunder rally. As a rookie reporter at The Washington Times, I covered Rolling Thunder – a parade where thousands of veterans ride down Constitution Avenue, their motorcycles creating a sound that many say reminds them of Operation Rolling Thunder at the Vietnam war– more times than I can remember. The rally is meant to draw the federal government’s attention to veteran issues that linger today. Families of fallen soldiers throng the Vietnam Veterans Memorial Wall to look for the names of their loved ones lost to a controversial war, and take rubbings. For the rest of us, though, Memorial Day is more about beautiful weather and cookouts. This year, I wanted a burger that was hefty and chewy and filled with healthy goodness, and this one scored on all three counts. The black beans and black rice give it great texture and flavor – in fact, both these ingredients are so delicious on their own that you can just mix them up and eat them out of a bowl, with perhaps a little salt added. Black rice is also glutinous and chewy, which makes it perfect burger material. It holds together well without the need for too many binders, and it cooks up perfectly on a griddle – and then on a grill – without falling apart. As for the nutrition– it’s black beans and black rice, guys. Both, like many black or purple foods, are packed with antioxidants, protein and fiber. Need I say more? I wanted to keep this burger rather clean because I wanted these two ingredients to shine, so I used some sparkling, fresh Asian flavorings in it: mirin, rice vinegar, tamari and chili garlic sauce. I also added an ingredient that I love but you might rarely, if ever, have seen in a burger before: it’s a vegetable, it’s also black, and its…okay, I’ll tell you… eggplant. Check to get new recipe updates by email.
If you are one of those crazy people who doesn’t like eggplant, or know someone crazy who doesn’t, this is the perfect way to sneak this delicious and healthful veggie into your – or their– diet. I roast the eggplant first in the oven, mash it up, and add it to the burger. It adds a beautiful flavor note and more texture to the burger without screaming out: I’m here! So here’s the recipe, then, and hope you’re looking forward to a beautiful day of family, fun, and friends. Enjoy!
More yummy veggie burger recipes
Spicy Vegan Black Bean Burgers Bean and Oats Burger Quinoa and Bean Burger Moroccan Chickpea Burger with Chipotle Cashew Hummus Vegan Chana Masala Veggie Burger More Vegan Veggie Burgers for the Grill
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