• Mechelle

Black Bean Burger

Updated: Apr 12, 2018

Who doesn’t like a good burger? With the same robust flavor and intensity of a traditional hamburger, these black bean burgers don’t disappoint! Add the Omega-3 and vitamin-rich benefits of flax and chia seeds, and the omnivore in all of us will want to explore this mouthwatering bite.

Serving size: 6

Prep Time: 10 minutes

Cooking time: 10 - 15 minutes

Total time: 25 -30 minutes


Ingredients

Burger patty

2 dashes Red pepper flakes

1 tsp Cayenne pepper

1 tsp Ground flax seed

1 tsp Chia seeds

1 ½ - 2 tsp. Salt

1 tsp Black pepper

2 tsp Garlic and parsley seasoning

1 tsp Dried thyme

½ cup Italian breadcrumbs

1 Garlic clove minced

½ Small onion minced

1 can Black beans

1 large Egg ( amount depends on desired consistency)

**Note: for vegan/vegetarian recipe remove egg and additionally use the tips located at the bottom for additional recipes)

Pickling juice (to lighten the density, optional)


Directions

Prep: Remove leaves from a head of romaine lettuce, slicing each leaf in half and set aside. Slice 1 medium tomato (or as many as needed) into 1” sizes. Grater one medium carrot, which has had its top and bottom pieces removed (peeled is optional). Toast each side of the wheat hamburger bun over the grill, stove top or in a pan for approximately 10 - 15 seconds on each side. *Butter can be used before toasting.



For the patties, drain 50% of the canned the black beans and place into a bowl, mashing them using a fork until the beans are smashed and have a soft texture. Add one cracked raw egg, all seasonings, breadcrumbs and herbs into the bowl and mix well into all flavors are evenly distributed. Alternatively, you can place the black beans, water from the can, into a micro food processor and pulse 3 -4 times until beans are smoothened. Add all spices, herbs, egg and breadcrumbs, pulsing until the mix is well blended.


Using 3 - 4 tablespoons of the blended mixture, into your hand and form into burger patties. These patties will be softer than the meat patties (turkey, beef, lamb, chicken, etc.) If the mixture is too dense, add pickled juice. Patties can be round with height or flatter (as commonly seen in most patties). Line the patties onto a foiled or lined baking pan or plate to prevent sticking. Heat ¼ cup of Olive oil in a frying pan on medium heat for 5 minutes. Place a patty into the pan carefully and slowly. You can place 3 -4 patties into the pan depending on the pan’s size. You must allow even spacing between each patty, where it can be touched and turned over without touching the other patties. Let cook on each side for 5 – 7 minutes or until crispy.


Let patties cool on a lined pan or plate for 2 – 3 minutes, then place on toasted bread with garnishes (tomatoes, caramelized onions, shredded carrots and lettuce) along with your desired condiments mayonnaise, ketchup or mustard) and eat with your favorite sides. Serve, enjoy and keep a napkin handy!

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Tips:

For an Indian flavor, add spices such as Cumin and Turmeric.

For vegan options, please use the following in substitution of egg:

- form patties and let chill in fridge for 10 - 15 minutes, allowing the ingredient to form and bind before cooking

- Whisk 1 tablespoon of flaxseed with 3 tablespoons of boiling water (or 1 tsp of ground flax and 2 tablespoon of boiling water)


Have you ever eaten a meatless burger? What are your favorite burger toppings? Let me know below or comment on the homepage!


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