Recipe: black bean burgers

I made some tweaks to my black bean burger recipe, to impress my carnivorous life partner, on this:

                            VEGETARIAN THURSDAY.

"fried" black bean burgers & sweet potato frittes

“fried” black bean burgers & sweet potato frittes

To the best of my recollection:

  • 1.5 cups cooked black beans
  • 1/2 onion
  • garlic clove
  • grated carrot
  • 1/2 cup rolled oats
  • flax egg
  • half a bell pepper
  • 3 pieces of bread
  • 1/4 cup fresh herbs (I used cilantro.)
  • 1 cup roasted nuts/seeds (I used half almond, half sunflower seeds.)
  • 1.5 TBS dijon mustard
  • salt and pepper

That sounds like a lot, but it’s pretty easy and tasty.

I multi-task and while I am roasting the nuts/seeds, I am sauteing the onion and garlic (in pepperocini liquid), then pulsing that with half the black beans, carrot, herbs and bread in the food processor.

In a mixing bowl, I mixed 2.5 ground flax seeds with half a cup of water for flax eggs (above), mustard, 1/4 cup oats. Add food processor contents and mix.

Add remaining whole black beans and form into burger shapes. Coat with a layer of remaining oats while a pan is getting screamingly hot. This was a new step and it worked out really well. It gave it a crunchy exterior meatless burgers sometimes lack. Mine have certainly been guilty of an unpleasant mush without the whole beans and nothing to coat the exterior.

black bean burgers + rolled oats

black bean burgers + rolled oats

Just say no to mushy, vegan food for others to try.

Sear on either side two minutes and cook, at a lowered temp, under a lid. I think I gave them about six or seven minutes to cook through.

Enjoy with roasted sweet potatoes and your favorite dipping sauces, plus sauteed mushrooms and a pickle, like me.

Happy Vegan Thursday at your house!


3 thoughts on “Recipe: black bean burgers

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