Vegan Black Bean Burgers

 

 

Vegan Black Bean Burger

 

Back after several weeks of absence, but I’ve been trying out a whole bunch of new recipes. Unfortunately, that was not the goal for starting this blog. It was to whittle down my collection of recipes; not add more to my stash! Anyway, some were a hit and some were a miss. These vegan black bean burgers were definitely delicious and nutritious. I made a dozen and froze them – they came in handy for quick dinners, after-school snacks, my lunch, even as a salad topping. Served here with homemade (and freezable) guacamole.

 

Vegan Black Bean Burgers

(Serves 4)

  • 2 cups / 16oz can black beans (drained well)
  • 1 small onion (chop fine)
  • 2 jalapeno peppers (chop fine) – [can use red-chili powder instead]
  • 3 garlic cloves (minced)
  • few sprigs cilantro (chop fine)
  • 1/2 medium red or green bell-pepper (chop fine)
  • 1Tbsp flax meal mixed with 3 Tbsp water (substitute with 1 large egg if not vegan)
  • 1/2 cup instant oats / cooked brown rice/ quinoa (pick any one)
  • 1 Tbsp cumin powder
  • 1/2 tsp salt (or to taste)

1) Mix all chopped vegetable in a bowl and set aside. Alternately, put everything in a food processor and pulse till fine.

 

 

 

 

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2) Stir flax meal and water well to make sure there are no lumps. Let it sit for a few minutes. (If using egg, whisk gently with a fork and set aside).

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3) In a large bowl, mash the black beans with a fork (I used the food processor and found that it was too ‘smooth’).

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4) Add vegetables, flax meal, cumin powder, salt and oats/rice. Mix well and adjust taste if needed.

5) Using lightly oiled hands, shape into 4 patties about 1 inch thick. [I lined the lid from a peanut butter jar with plastic wrap and shaped my patties in them. It goes faster if you are making a big batch.]

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6) Invert onto wax paper squares and chill about an hour on a cookie tray until firm. Alternately, these can be frozen on the cookie tray and saved in zip lock bags for later use. Make sure to keep the wax paper between the patties for easier handling.

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7) To cook, lightly spray a skillet with oil and cook on medium heat about 6-8 minutes per side. Serve on buns, inside pocket pita, sliced on top of a salad, or just by itself.

NOTE: The beans must be well drained as they will not hold if it has too much moisture. In the event that the patties are too soft, add a little more oats/rice to bind.

 

 

 

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