I’ve always loved cookbooks, something I get from my Mom. Becoming vegan was not only a lifestyle change, it was the perfect reason to collect a few more cookbooks! One of them, Veganomicon, was recommended by a vegan friend for both “the great recipes and the snarky commentary.” An unbeatable combo, indeed.
The other day, my neighbor told me how she wanted to make a summery meal and decided on black bean burgers. She made her beans from dried, cooked in a crock pot with veggies and mashed them all together with some flour and voila, yummy vegan burgers that held together and were, well, burger-y! Being a last minute sort of person, and a person who occasionally shares recipes and therefore needs specific measurements, I went looking for a similar-sounding recipe that started with canned beans. Veganomicon to the rescue! I stayed fairly true to the recipe, just changing out gluten-y parts for gluten-free.
- 2 cups cooked or 1 (15-oz) can black beans, drained
- 1 cup chick pea/garbanzo flour
- 1 tsp chile powder (I used ground chipotle chile powder–smoky, hot, wonderful!)
- 1/2 tsp cumin
- 1/4 cup water
- 1 TBSP tomato paste (or ketchup)
- 1/4 cup finely chopped cilantro (optional, but if you love cilantro, definitely put it in!)
- 2 cloves garlic, finely minced or pressed
- 1/2 small onion, grated using the large holes of a box grater
- cooking spray
- buns (I used whole wheat, use gluten-free buns to keep the completed burger gluten-free)
- toppings of your choice–black beans always remind me of Mexican food, so that’s the direction I went: whole green chiles, avocado, red onion, tomato, lettuce. Think burrito on a bun. 🙂
Drain and mash the beans in a bowl with a fork or potato masher until mostly smooshed with a few half-beans left.
Put all the other ingredients into the bowl, mixing with a fork, and then kneading with your hands until uniformly mixed. Add a bit more chick pea flour if the mixture is unbearably sticky. A little sticky is OK.
Divide into six equal pieces and roll each into a ball. Place the balls onto parchment or wax paper and flatten with the palm of your hand.
Spray a large fry pan with cooking spray and pre-heat over medium heat. The patties will want to stick to the paper–rip the paper around each patty and use the paper to transfer them to the pan. Cook 3 patties at a time, 5 minutes each side. Patties should be very firm when cooked.
Slather a warmed or toasted bun with the spread of your choice and dress your burger with however many fun condiments you wish. OMG sooooo yummy!
The recipe says these burgers freeze well once cooked: pack them in a resealable plastic bag with waxed paper between each patty. Reheat in a 350F oven for 25-30 minutes. (I’m gonna try microwaving them like pre-packaged frozen veggie burgers.) Bring on the summer BBQ meals! Let’s have another look at this uh-maze-ingly yummy burger…
This recipe is soooo yummy, I marked up the page with 5 stars and the small changes I made. Do you make notes in the margins of your recipe books?