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thursday: black bean burgers

ah, the mythical black bean burger.

i have heard of this item. it lives mysteriously in the forest somewhere. or was it the waters of scotland? oh no, i am most positive it exists in roswell, new mexico.

it’s sightings have been rare. people have taken it’s picture from afar. footage has been snapped however many dispute over its authenticity.

i’m a firm believer.

i believe in the black bean burger.

i know it exists.

have i personally seen it?

glimpses.

i even have a photograph here.

is it the real thing?

that is for you to decide.

i will say that it is not yet perfected but the flavor is incredible.

if any of you have THE best black bean burger that is bursting to be seen, send it my way!

so here it is: attempt #3  on the search for the existence of the perfect black bean burger…

Black Bean Burger Recipe

Serves 4

INGREDIENTS

  • 1 can black beans
  • 1/2 onion chopped
  • 2 cloves garlic, minced
  • 1/2 c. GF flour (I had used oat flour that I thought would add a subtle flavor)
  • 1/2 c. shredded carrots
  • bunch of parsley, thyme, and basil (i just grabbed whatever i could from the garden)
  • 1 pepper (also from the garden, we had a Hungarian pepper ready for picking), chopped, seeds and stem discarded
  • 1/4 c. sunflower seeds
  • 1/2 Tb oil
  • 1/2 tsp chili powder
  • 1 Tbs, cumin
  • 1 Tbs dried oregano
  • whatever you want for toppings (i used a tomato and avocado–simple and delicious!)

*optional

DIRECTIONS

  1. In a large bowl, lightly mash black beans with a fork, making sure to not completely puree it .
  2. Add the flour. Mix until well combined. Next add the onions, garlic and chopped pepper*.
  3. Pour the remainder of the ingredients into the bowl and mix until completely combined.
  4. Divide burger “dough” into four. Roll each piece up and gently but firmly pack into burger patty form. I found the smaller the patty, the better because it not only cooks faster, but also is easier to manage in the pan when flipping.  You want to make sure however that they are tightly packed.
  5. Heat up 1-2 Tbs oil a nonstick skillet. Give it enough time to heat up–you want the pan to be hot so when you place the patties on, it won’t end up as goob at the bottom of the pan. Add patties to the pan and cook each side until browned (5-7 minutes on each side). Season with salt.
  6. Serve on a gluten-free bun or we wrapped ours in a leaf of lettuce. Let the summer barbeques commence!

as  you can see, the burger itself easily falls apart. BUT it tastes great with a fork! 🙂

6 Comments Post a comment
  1. Hey Cara! I made these for Matthew and me last night and they were truly delicious! Also, super filling. Nicely done!

    I have just one comment: it didn’t say what temp the stove was supposed to be on, so I kinda burned my first two burgers a little bit. I found that for my stove, just over medium was the perfect temperature!

    Otherwise, super yummy! Thanks, woman!

    December 10, 2011
    • Eek!! So careless I am. I am glad that you figured it out, Monica. Did they stick well??? That has been my biggest issue with veggie burgers. meh. So glad that you liked them 🙂 xo

      December 10, 2011
      • They didn’t stick at all! They made these really wonderful firm and thick patties. Really, really good!

        December 10, 2011
        • Oh my gosh, then it is ME! Eeeek. You must come make these for me and show me what I am doing wrong…

          December 10, 2011
          • Wow! You’re asking *me* for cooking advice? Who would have thought? You’re the master. I think I just got lucky!

            December 10, 2011
            • Your first attempt at this and perfection? That was my third… Luck sounds like a downplay of your kitchen talents 🙂

              December 10, 2011

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