Vegan burgers… EGG-FREE… GLUTEN-FREE… DAIRY-FREE… and TASTY! – THIS is your mission if you choose to accept it!
OMG – you’re ON!
My kids devour black beans! If you were a spy in the kitchen window on the day I cook black beans, you’d find two munchkins picking away at the beans cooling on the range! I usually cook up a large pot of black beans, drain, and cool them on a cookie sheet. Then once cooled, I bag them in Ziploc freezer bags and off to the freezer they go and they are ready for a fast meal. It sure makes eating more plant-based meals easier.
Needless to say, black bean burgers are a regular on the menu. Really, any meal with nachos, salsa, and salad is a sure thing in our around here! The trick was to make a vegan burger (trying to eat more plant-based meals these days) that did not use egg or bread crumbs to bind them (due to serious food sensitivities). I experimented with ground flax seeds and found it to be a pleasant texture and a great binding agent for these burgers. I also added shredded carrots, hoping they would offer some extra body to the burgers while keeping them from being too heavy or solid. The result was fantastic and this is a definite keeper!
Vegan Black Bean Burgers
yields: 18 – 1/2 cup sized patties
4 cups cooked black beans
4 cups finely grated carrots
2 cups frozen corn
1 1/2 cup ground flax seed
1 cup salsa
1 -2 tbsp Riverstone Studios Gluten-Free Mexican Seasoning
1/2 cup fresh or frozen cilantro
4 green onion tops
optional: 1/4 tsp chili flakes for extra heat
1. Add cooked and drained beans to a food processor or mixer and mash (not too much). This can also be done by hand with a potato masher.
2. Add remaining ingredients and combine well.
3. Taste the mixture and adjust the seasonings to your liking.
4. Using a 1/2 cup icecream scoop, measure out each patty onto a parchment lined cookie sheet. If the mixture is too sticky, add a couple of tablespoons of ground flax seed and allow it to sit a few minutes. Check it again. Repeat if needed.
5. Press down with the palm of your hand until you have 1-inch patties.
6. Refrigerate the patties for 15 minutes to give the flax time to absorb the moisture and bind the ingredients. * It is important that you don’t miss this step, or your patties will probably fall apart on the grill – not that I know from experience or anything – just
* It is important that you don’t rush things and skip #6, or your patties will probably fall apart on the grill – not that I know from experience or anything – just say’n! LOL!
1. If you cut between each patty with scissors, you can stack the patties in a freezer container or a freezer Ziploc bag for another day.
2. Thaw fully before frying or grilling.
To Fry or Grill:
7. Heat oil in a skillet over medium heat or lightly oil your grill and heat to medium.
8. Add the patties to the pan or grill, leave plenty of room so you can flip them easily later.
9. Fry for about 5 minutes on each side or until a nice golden crust forms.
10. Serve on a lettuce bun with salsa, guacamole, and nachos.
Serve hot off the grill with Avocado Spread (vegan option instead of mayo), your favourite burger toppings, nachos and a large fresh salad of course!
Over the past few years, black beans have nearly replaced ground meat in our family and we’re all LOV’N IT! So with BBQ season upon us, this is a perfect dinner to enjoy in or outdoors.
* Life is what you make of it, so make it memorable! – Riverstone Studios *