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