First off, I’d like to say they’re really good. Secondly, no, they do not taste like beef burgers.
Now that I’ve gotten that out of the way, I can cut to the good stuff.
I am newly vegetarian/vegan because
A.) Finding meat in a small town without the packaging is possible, it just means I would need to approach a local farmer before they butcher the cow/chicken- and really, I’ve never been a huge fan of meat anyways.
B.) I’ve been in need of a diet change, I definitely have some ignored intolerances. Why not go with the zero waste flow?
I began by googling black bean burger recipes, but as per usual, just ended up scanning several, getting the gist of it, and doing my own thing.
- 16oz can of black beans, drained and rinsed.
- 1 red bell pepper, diced.
- 1/2 a red onion, finely chopped.
- A whole bunch of garlic (I love garlic)
- 1 egg (so I guess its not vegan, but it could be with a flaxseed egg!)
- 2 almond flour biscuits, crumbled.
- 1 tablespoon of chili powder
- A few dollops of sweet chili Thai sauce.
- Mash beans in a food processor or with a fork (the fork takes forever, persevere).
- As per usual, throw everything else in the bowl and mush until it seems well mixed.
- Now here’s where it gets a little tricky. If you’re making these on the stove, great, a pan is perfect. These burgers don’t exactly hold together in the same way meat burgers do, even if you add extra eggs. This means the widely spread bars of a BBQ are somewhat of a risk I’m not really willing to take. Therefore, I used a BBQ pizza pan to grill these burgers, but a cast iron pan would also do the trick.
- Cook until blackened (I love when the outside gets crispy), and serve hot. Don’t forget to turn off the BBQ!
Best enjoyed on the deck with a cat.
All the best,
The Dirt Mouth