I was a black bean virgin. I had never cooked black beans. Don't judge me! So, anyway, last night I decided to soak a heaping cup of them and just see what I could come up with today. I puttered around with a few ideas, but I wanted to challenge myself to make a non-sucky black bean burger. If you've tried many bbb's, you'll likely agree that they are typically either dry and crumbly or mush. So, the challenge was on. And guess what?!? Well, you probably actually guessed it since I'm blogging it. But here it is anyway: I fucking rocked it.
I'm not sure what other toppings you might want to use, but I really enjoyed some salsa and guacamole with a little red onion. I suppose you could try other toppings, but, really, why would you? Take my word for it and use the guac/salsa combo. As a side, I made some nachos. Just spread some refried beans on tortilla chips (be sure to get the ones that say vegetarian otherwise you're going to be eating lard...for real). Then, sprinkle a bit of Daiya cheddar, onions, whole black beans and any other toppings you want. Bake at 375 degrees F for about 8 minutes. Then, add on any guac, salsa, or sour creme you might want.
Makes 4 regular-size patties.
- 1 1/2 cups cooked black beans
- 2/3 - 1 cup bread crumbs
- 3-4 TB vital wheat gluten
- 3 cloves garlic
- 4 button mushrooms, chopped
- 1/4 cup (slightly heaping) onion, diced
- 3 TB orange bell pepper, diced
- 2 TB Braggs liquid aminos (or soy sauce)
- 3-4 TB liquid taco sauce, medium
- 3/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp liquid smoke (optional) or some smoked paprika would work
- pepper, though I would not add salt as the Braggs and taco sauce are both salty already
Patty before it was cookedMethod:
- Preheat your oven to 375 degrees F. Line a baking sheet with whatever you typically use...silicone mat, foil, parchment. Then spray it with a smidge of cooking oil.
- Put your beans, onion, mushroom, red pepper, garlic, Braggs, taco sauce, liquid smoke and dry seasonings into a food processor. Pulse about 10-15 times, or until your beans are no longer whole. It will be kind of juicy, but don't worry, we'll get to that.
- Scoop out of the processor and into a large-ish bowl.
- Add the gluten and the breadcrumbs and combine with your hands. You'll want to add 3 TB of the gluten and 1/2 cup of the breadcrumbs right off the bat. Then add more until the the bean mix all sticks together firmly and can easily be shaped into patties that don't fall apart when handled. I probably used about 3 1/2 TB gluten and 3/4 cup of the breadcrumbs total. But, depending on how juicy your mix is, you may need more or less.
- Now, shape into patties that are no more than 3/4 inch thick and set on your prepped baking sheet. I sprayed a tiny bit of oil on the tops of the patties to help them crisp a bit.
- Cook on the middle rack for about 15 minutes. Then, carefully flip your burgers (I spritzed a bit more oil on the top) and return to oven another 12-15 minutes. You want the burgers browned somewhat. They will be crispy around the edges and firm in the middle.