Vegetarian Black Bean Patties.
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You could call them burgers, but to me that means beef. However, that doesn’t mean you can’t make a delicious meat free patty that goes great on a bun, or alongside some greens for a healthful fiber-rich meal, without all the fat. To make this work, the beans and mushrooms need to be dry. Adapted from Bush’s Beans recipe.
Ingredients:
Two 15 ounce cans black beans, rinsed and drained very well
½ cup flour – ideally whole wheat
¼ cup salsa
¼ – ½ cup breadcrumbs
1 4oz can mushrooms drained and patted dry
2 cloves garlic rough chopped
½ onion rough chopped
2 tsp ground cumin
1 tsp salt
Directions:
Put onions and garlic in food processor, process until smooth. Remove to fine sieve to drain. Press to drain liquids.
Place beans in food processor; process until almost smooth.
Add flour, breadcrumbs, mushrooms, onion garlic mixture, cumin and salt. Process until well combined. It will look like refried beans.
Form mixture into 4-6 balls and refrigerate at least 1 hour or up to overnight before cooking.
Just before cooking, form chilled balls into patties about ½ inch thick. Heat barbecue grill or ridged grill pan (I used a cast iron pan) over medium heat. Coat grill or pan lightly with oil.
Served with a green salad and chipotle mayonnaise from the previous post. Or skip that for a vegan meal. If you wanted to be gluten free, substitute corn meal for the bread crumbs and flour.
The flavor is fine but perhaps they processed a little too long in the food processor. If I do them again, I may have them a little coarser.
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
February 1, 2011
>If you made the patties a bit coarser, they'd feel even more like a (meat)burger. They remind me of Falafel. Do you ever make Falafel? That is one of my favourite non-meat dishes.
February 1, 2011
>I love falafel and it is certainly on the list for the future.
October 1, 2012
These look great. I avoid most processed foods, but I admit to always having a box of Morningstar black bean burgers in the freezer for quick lunches or dinners. I’d really rather make our own and know we’re skipping the preservatives and extra salt. Every recipe I’ve found so far has been too bready, but I’m looking forward to trying this one.
Would you freeze them after forming the balls? Then thaw, flatten and cook?
Think these might be extra good with a little diced bell pepper and corn in them!
October 1, 2012
If they were quite dry Gail, I think freezing would be ok. I’d be a little concerned with the mixture “breaking” upon thawing. Peppers and corn would be great additions!
October 6, 2012
I’ll give it a try and report back. We’re all so busy now that I increasingly value being able to make large batches of certain things and freezing them for tired weeknights.
October 7, 2012
I’m all for that too Gail…. I’m trying to can more things (Not just pickles) so as to make a basis for quick meals. After all the power disruptions in the last few years I like the idea of jars and not freezing.