A non-meat burger that measures up in terms of texture and taste.
Course: Lunch
Cuisine: American
Keyword: bean burgers, black bean burgers, veggie burgers
Servings: 6
Calories: 385kcal
Author: Patty
Equipment
Baking sheet with parchment paper
3 metal bowls
Knife + Bean Masher
Metal Sieve
Spice grinder
Ingredients
1canblack beansdrained and rinsed
1bell pepper cut into chunks
½white onion cut into wedges
3clovegarlic
1largeegg
2TFlax meal
6Twater
1Tchili powder
1Tground cumin
1tSpicy Thai chili sauce or hot sauce
½Cbread crumbsgluten free if require
6Enriched or whole wheat burger bunsor gluten-free
6SliceSharp cheddar cheese
18SlicesHeirloom tomato3 slices per sandwich
6TMayo1T per sandwich
6TMustard1T per sandwich
6leafLettuceleaf per sandwich
Instructions
First, preheat oven 375F and wash all veggies. Be sure to empty the can of beans into a sieve to rinse in the sink under running water.
In a medium bowl, mash black beans with a fork (or bean masher) until it becomes thick and pasty.
Prep Flax seeds by grinding the seeds into a meal, dumping the meal into a metal or glass bowl, and adding 6T water. Put the bowl by the side to sit until gelatinous,
Roughly chop the bell pepper, onion and garlic and add to a food processor. Process until the veggies are a mash and then combine with the beans in a bowl.
In another small bowl mix egg, flax meal, chili powder, cumin, and chili sauce. Then add this spicy mix into the mashed beans and combine. Finally, add bread crumbs and mix until the mixture is sticky and holds together.
Divide the mixture into patties and place them on a parchment lined baking sheet, and bake ~ 10 min on each side.
Serve with toasted buns and condiments.
Notes
Everyone seems to like this burger, half had it fall apart as they bit into it, the other half had no problem and it held together well. As a meat free veggie burger I liked it and it was very filling.