Black Bean Burgers
- 2 Cups Black Beans, Rinsed & Dried (You can also use refried black beans or fermented bean dip)
- 1/2 Onion, chopped
- 3 Garlic Cloves
- 1 Egg
- 3-4 Tbs Ground Flax
- 1 Tbs Cumin
- 1 Tbs Chili Powder
- 1 tsp Cayenne Pepper
- 1 Cup Brown Rice, Cooked
- 1 Cup Bread Crumbs, Gluten Free Or Sprouted Work Well
- 2 1/2 tsp Sea Salt, Or To Taste
- 1/2 Cup Corn, Cooked (Optional)
- 1/2 Cup Diced Bell Pepper (Optional)
- 1 Diced Jalapeno (Optional)
I tried to make a loaf of sprouted grain bread a few months ago. Unfortunately, it didn’t turn out. I didn’t want to waste my bread, so I toasted it in the oven until it was dry (about 10 minutes) and ground it in the food processor. These have really come in handy for frying foods or for making dishes like this. Don’t throw away ruined bread!
In a food processor, blend beans, onion, and garlic until smooth. Add egg, flax, seasonings, and brown rice. Process until rice is mixed well into bean mixture. Allow mix to sit for 5 minutes. The flax will absorb some of the liquid during this time.
With processor on low, slowly add bread crumbs. Continue to add bread crumbs until mixture becomes thick and mold-able. You may not need to add all the breadcrumbs called for, or you may need more. It depends on how wet or dry your beans and rice are. The bean mix will be sticky, but not so sticky you cant mold it. Add optional ingredients if using.
Cover a cookie sheet with parchment paper. Oil your hands lightly with olive oil, if desired. This will help with sticking. Form burgers and place on parchment paper. These can be any size you like. Place cookie sheet in freezer for an hour or two. When burgers are frozen, place them in freezer bag or container of choice.
Allow burgers to sit out for 15 minutes before cooking. On medium heat, cook your burger about 5 minutes on each side, or until cooked through. Top with cheese and cover pan until cheese is melted. Serve with chipotle mayonnaise (coconut oil mayo mixed with cayenne pepper, salt, and pepper), avocado, lettuce, and tomato and bun (or bread) of choice.
This burger hit the spot!
This post is linked to:
Vegetarian Foodie Friday @ Breastfeeding Mom’s Unite
Fight Back Friday @ Food Renegade
Wholesome Whole Foods Friday @ Health Food Lover
Pennywise Platter Thursday @ The Nourishing Gourmet