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Black Bean Burgers
Prep Time 20 minutes
Cook Time 20 minutes
servings
Ingredients
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup onion, sweet; chopped
- 1 eggs, beaten
- 1/2 cup nutritional yeast
- 1/2 cup rolled oats
- 1/3 cup hemp seeds
- 1/2 cup walnuts, chopped
- 1/2 tsp liquid smoke
- 1/2 tsp salt, sea; adjust to taste
- pinch red pepper flakes, adjust to taste
- pepper, adjust to taste
- 1 15 ounce, can black beans, drained, rinsed and dried
- 1/4 cup almond flour
- garnish, sliced radishes with parsley, sliced cucumbers with fresh dill and olive oil, mustard
Instructions
- Preheat the oven to 350 degrees F. Have a lined baking sheet ready to go.
- In a medium heated skillet, add 1 tablespoon olive oil and onion. Saute for 2-4 minutes until they start to soften; add minced garlic with a pinch of sea salt and black pepper. Continue to cook for about 5 minutes until fragrant.
- In a food processor or blender, combine the sauteed onions and garlic with nutritional yeast, hemp seeds, egg, chopped walnuts, oats, almond meal, liquid smoke, sea salt, black pepper, red pepper flakes, remaining olive oil (2 tablespoons), and black beans. Pulse together until the mixture comes.
- Pour this mixture out into a large mixing bowl. Adjust seasonings to taste before you start rolling these into about ⅓ cup patties. Use a little olive oil or water to coat your hands to prevent the black bean patties from sticking, repeat until all of the batter are in patties.
- Using the same skillet you sauteed onions in, add in 1 tablespoon olive oil just to cover the bottom of the pan, add patties to cover the bottom and cook on medium until the outside is golden brown, about 5 minutes each side. Be gentle when flipping over so it doesn't lose form. Immediately transfer to the lined baking sheet, once all are initially sauteed, bake for 10 minutes at 350 degrees F.
- To serve: Place patties on your favorite gluten free bun or whole wheat bun if not gluten free, you can also use romaine lettuce for a lower carbohydrate option. Add whatever garnish and toppings you enjoy.
- Otherwise, serve individually and reheat patties in the oven or on the skillet. Store leftovers in the fridge for up to 1 week. Store in freezer by wrapping in clear wrap.
Comments
Followed the recipe, except substituted 2 tbsp Cloud 9 gluten-free flour for bread crumbs. Texture was great and flavour was fine once we added burger condiments. I’d recommend more seasoning in the patties themselves. At least salt and pepper.
Trick to making burgers whether they are meat or vegetable: to make a smaller burger, use a one-third of a cup; to make a bigger burger, use one-half of a cup. This way the burger is all ways consistent in size. Remember in a meat burger to put a hole in the center of the patty. This makes the burger cook without grease puddling on the top. While I like the vegetarian meals, not ready to go completely vegetarian.
Would be perfect without the egg.
Would this work without the egg?
Hi, since egg acts as a binder in veggie burgers, we recommend using an egg substitute like a flax egg or chia seed egg. Here is a link to more info: http://bit.ly/1pNWo58
Enjoy!