Apr 21, 2016
Black Beauty Bean Burgers ~ vegan, oil-free, gluten-free
This is one of those recipes that’s been keeping me awake at night. So I thought I’d better make it so I could get some sleep! As a plant-based person I’ve had my share of bean/veggie burgers, especially when eating out since so many restaurants offer them now. The ones we get at the local restaurants in town are pretty SAD, though. Mostly because they’re laden with salt and oil. And they seem to be the same at each restaurant. Probably made by the same company. Well, making your own is pretty easy and I love to always have some on hand. They freeze well, too, so it’s really convenient to just take one out and let it thaw for lunch.
These guys are just loaded with flavor and the texture is perfect, if I do say so myself 🙂 It’s not gummy, but it’s not too hard either. It’s soft but holds together well enough to pick it up in a bun and eat it with your hands—my favorite way to eat a burger. And… it’s BLACK. Boy, is it black. I love that. It’s just exotic somehow and I am such a visual eater. One of the key ingredients here is the black tahini, for both flavor and for its deep black color, so don’t leave it out. If you haven’t tried it yet… get ready for some amazing flavor. You can find it online here or at most health food stores.
Anyway. Hope you will give these a shot and enjoy them as we have!
Black Beauty Bean Burgers
A gorgeous black bean burger for your vegan burger-loving heart!
- 2 cups cooked black beans, drained, one cup reserved
- 1½ cups cooked black quinoa, ½ cup reserved
- ½ cup cooked black rice
- ¼ cup black tahini
- 1 TBS chia seeds
- 1 TBS nutritional yeast
- 2 tsp ground cumin
- 1 tsp Spike salt-free seasoning
- 1 tsp tamari or other low sodium soy sauce
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ cup salsa (use your favorite--I used a peach salsa which added some wonderful sweet notes!)
- ¼ cup chopped green onion (or any onion you prefer)
- Cook your beans, if not using canned, and the grains. I just made the amount of rice and quinoa that I usually make (1 cup dry plus the appropriate amount of liquid) and had a bunch leftover which is great for future meals.
- Combine one cup of the black beans with the remaining ingredients in a food processor, EXCEPT the onion, salsa, one cup of beans and ½ cup quinoa. Process until just combined. Don't over-process.
- Transfer to a bowl and stir in the remaining beans, quinoa, salsa and onions. Make sure you drain most of the liquid off of your salsa if it's really watery.
- Shape into four equal sized burgers. You can make them smaller if you prefer. I like a big burger. Let the burgers rest for about 20 minutes prior to cooking. You could also make them ahead and keep them in the fridge for a day or so before cooking.
- Cook on the stovetop on medium-low heat in a non-stick pan for about 8 minutes on each side. You could also bake them but I haven't done this yet so I'm not sure of the time they'd need. I'm guessing about 15-20 minutes on each side at 350° F.
- Enjoy with your favorite accompaniments!