Sunday, November 3, 2013

black bean veg burgers! aka i started this post probably 4 months ago and i'm just going to post it now.

i wish i started this post back when i had my original link of inspiration. i know the recipe i was basing my burger off of was something like this one and i feel like a doofus for not posting while my memory of modifications was fresh.
paul just finished the last of the stash we had in the freezer the other day and was remarking how much he liked them and gah! could i even replicate them?
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1 (15 ounce) can black beans, drained
and rinsed
1/3 cup chopped sweet onion
1 tablespoon minced garlic
3 baby carrots, grated (optional)
1/4 cup minced red bell pepper
1 tablespoon ground flax
1 tablespoon warm water
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 slices gluten-free bread, torn into
small crumbs
3/4 cup rice flour, or as needed
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Mash black beans in a bowl; add onion, garlic, carrots, and bell pepper. Mix.
3. Whisk flax, water, chili powder, cumin, cayenne seasoning, salt, and black pepper together in a separate small bowl. Stir flax mixture into black bean mixture.
4. Mix bread crumbs into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
5. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

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