Cooking From Memory ~ A Recipe Journal


Speedy Black Bean Burgers

Speedy-Black-Bean-Burgers-at-spabettie

Ingredients ~

  • 1 ½ cups (one 15-ounce can) cooked black beans, rinsed and drained
  • 1 cup gluten-free rolled oats
  • 1 ¼ teaspoons fine sea salt
  • 1 carrot, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 red bell pepper, diced
  • ¼ red onion, diced
  • ½ cup loosely packed fresh flat-leaf parsley, chopped
  • coconut oil, for frying (optional)
  • 6 to 8 burger buns or butter lettuce leaves
  • toppings: arugula, avocado, red onion

Speedy-Black-Bean-Burgers-spabettie

Method ~

  1. Preheat oven to 350 °F (if you plan to bake them) and line a baking sheet with parchment paper.
  2. In the bowl of a large food processor fitted with an “S” blade, combine the beans, oats, salt, carrot, cumin, chili powder, garlic powder, bell pepper, onion, and parsley and process until a uniform mixture that sticks together is created. The mix shouldn’t be super smooth and may even resemble the texture of ground beef.
  3. Use a 1/3-cup measure to scoop the burger mixture and use your hands to press into patties about ¾ inch thick, making 6 to 8 evenly sized patties. Arrange in a single layer on the prepared baking sheet.
  4. To bake: Bake for 15 minutes, then gently flip with a spatula and bake for 10 minutes more. The patties are done when the outside is dry and crisp, but the inside is still tender.
  5. To pan-fry: Heat a small amount of coconut oil in a cast-iron skillet over medium heat and place a patty in the center of the pan. Cook for 4 to 5 minutes, until the spatula easily slides under a crisp side, then flip and cook the other side for another 4 to 5 minutes. Repeat with the remaining patties, greasing the pan as needed to prevent sticking.
  6. Serve warm with toppings on a bun or in a lettuce wrap. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. (Be sure to place parchment paper between each patty to prevent sticking.) To reheat, simply heat the burgers in a skillet on both sides until the centers are warm.

YIELD: six to eight patties | dairy, egg, soy and gluten free, vegan

Speedy-Black-Bean-Burgers-at-spabettieWith thanks to Megan Gilmore: DETOXINISTA.COM 


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