Recipe: Black Bean Burgers
Posted on | June 23, 2009 | 6 Comments
last night was a bit of a disaster when it came to dinner. and not because the food was bad. but because we didn’t eat until around 9pm. yeesh.i tried a new recipe for one of our favorite middle eastern dishes: mujadarah. what was only supposed to take around 30-40 minutes to cook took close to 2 hours. and the rice was still crunchy. the taste was pretty authentic though, even if it didn’t have the right rice to lentil ration for us [we prefer a lot more rice].
the hubster paired his mujadarah with a barley burger that was only so-so in my estimation. but. he doesn’t like to waste food, so took one for the team and ate it.
i was a little spoiled, because i got to eat a black bean burger (based on this recipe). and it was delish. kind of made up for the crunchy rice.
Black Bean Burgers
ingredients:
- 2 (16 ounce) cans black beans, drained and rinsed
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg or egg replacer equivalent
- 1/2 cup ground oats
- 1/4 cup flax meal
directions:
- in a medium bowl, mash 1 can of black beans with a fork until thick and pasty.
- in a food processor, finely chop onion and garlic. drain to remove some of the liquid.
- add 1 (remaining) can of black beans, parsley and egg. pulse until smooth.
- stir mixture into bowl with mashed beans.
- mix in ground oats and flax meal until the mixture is sticky and holds together.
- form into patties and place in refrigerator to chill for 5-10 minutes.
- cook and serve.
notes:
- the refridgeration step is fairly important, otherwise, the burgers have a harder time staying together. this goes for most veggie burgers, actually. including the lentil burgers!
- we cooked ours on the stove top. it is fast and easy.
- the burgers can also be placed in the oven [375 for 8-10 minutes each side] or on the grill [put foil down, cook 8 minutes on each side].
- i think i pureed the onions longer than i was supposed to, because it made the mixture very watery and had to add extra oats/flax to compensate. it was not a pretty site. edit: i made these a second time and squeezed out the liquid in half of the onion puree. it made a huge difference.
- i adjusted the recipe slightly (changes made above) and it definitely made a difference in the finished burgers.
this recipe is vegetarian, nightshade free, dairy free, cinnamon free, soy free, and contain no msg. it can also be made vegan by using an egg replacer instead of (or simply omitting) the egg.
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6 Responses to “Recipe: Black Bean Burgers”
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June 23rd, 2009 @ 2:22 pm
I make a similar black bean burger without egg, with quinoa as the grain that binds it. I lightly oil them and bake them. They are delicious.
Because I do not need to be nightshade free I add chili-based seasoning and cilantro for flavoring.
Thanks for the post.
June 23rd, 2009 @ 3:19 pm
Sounds good. I’d like to learn to make a bean burger. I’ll give your recipe a try. Do you think my kids will think it’s a hamburger (answer: when pigs fly)
June 23rd, 2009 @ 5:25 pm
@Leora: stranger things have happened! it kind of looks like a regular burger. kind of.
@Jill: the quinoa sounds like a great edition. do you use cooked quinoa or quinoa flakes?
June 23rd, 2009 @ 5:27 pm
You can likely use quinoa flakes but I usually have some leftover cooked quinoa around, or I’ll cook some to use so that I have leftover cooked quinoa around. I love quinoa and it loves me.
I’ve also done quinoa cakes with summer squash, no beans with cashew creme sauce. So deliciuos. Might have to start some quinoa right away.
June 23rd, 2009 @ 5:40 pm
i would LOVE to see the quinoa cake recipe. that sounds amazing. really really amazing!!
June 30th, 2009 @ 4:17 pm
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