How to Make The Best Black Bean Burgers
These Black Bean Burgers are savory, filling and vegetarian. The perfect substitute for a regular beef patty and delicious and healthy to boot!
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✅Ingredients
• 1/2 large red onion chopped
• 1-2 whole chipotle peppers in adobo sauce optional
• 4 cloves garlic
• 2 (15 ounce) cans black beans drained and rinsed
• 1 cup plain bread crumbs
• 1½ teaspoons cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
✅Instructions
00:01:31 - What kind of spices to use in black bean burgers
00:02:11 - Freezing black bean burgers for later use
00:03:09 - Quick recap Best Black Bean Burgers
1️⃣ 00:00:13 - Place onion, chipotle, and garlic into a food processor and pulse until finely chopped. Add in black beans and pulse until the black beans are partially chopped, leaving some whole or partial beans. Transfer to a large mixing bowl.
2️⃣ 00:00:59 - Stir in the bread crumbs, cumin, salt, pepper and eggs until well combined.
3️⃣ 00:01:45 - Divide up the mixture to form 8 patties.
4️⃣ 00:02:17 - When ready to cook choose one of the following options:
SKILLET: 00:02:29 - Heat a lightly oiled skillet to medium high heat. Cook for 5 minutes on each side.
BAKED: Bake in a 400 degree oven for 5 minutes each side.
GRILLED: Cook on an outdoor grill for 5 minutes each side.
5️⃣ 00:02:47 - Serve hot on a bun with desired toppings.
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DON’T NEED EGGS TO BIND BURGERS! Mashed beans work so well! And they’re packed with iron & protein
ULTIMATE Quinoa Black Bean Burgers are super easy, healthy, and packed with protein and iron. No food processor needed. Just one bowl! Jarred sun-dried tomatoes transform these patties into the ultimate flavor bomb! Plus, they're loaded with lycopene, a powerful antioxidant, and gut-healthy fiber.
Burgers are Gourmet Food! My BEST Vegan Burger Recipe!
Okay, I have a thing for burgers, and since going plant based, it's been a goal of mine to make a truly good one. I've tried some clone types, like the Beyond clone, but... seitan. Seitan is made using vital wheat gluten, and it sometimes comes out too rubbery and chewy for a burger. Then there's TVP or textured vegetable protein. This works great at soaking up flavors but doesn't hold together well. What if we combine the two? Well, the result is a great texture, lots of protein, low in fat, and an amazing flavor! My best burger yet!
Ingredients:
(TVP Mix)
1/4 Cup Textured Vegetable Protein:
1/2 Cup Hot Water
Splash of Apple Cider Vinegar:
1 teaspoon Tamari (or Soy Sauce):
1/2 teaspoon Sesame Oil:
(Seitan Mix)
1/2 Cup Vital Wheat Gluten:
Pinch of Salt
Freshly Ground Black Pepper
2 Tablespoons Nutritional Yeast:
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Beetroot Powder:
2 Tablespoons Chickpea Flour (or Rice Flour)
Water as Needed 1- 4 Tablespoons
(Simmering Broth)
Water
1-2 Tablespoons Tamari (or Soy Sauce)
1 Tablespoon No Salt Seasoning
1 teaspoon Better Than Bouillon No Beef Flavor:
Cooking Oil as needed
Top with the toppings of your choice but we have found sauteed onions and mushrooms enhances the flavor and meatiness of this burger.
Dough Scraper:
Oil Spray Bottle:
Grill Pan:
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One Can of Chickpeas Could Change The Way You Think About Burgers
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I've been trying to find creative ways to get some great tasting veggie burgers that don't break the bank! I mean veggie burgers are great.... you don't always need a beef tasting burger when you can have a super flavorful vegan veggie burger and the best part is.. you can make the cheese, sauce, and burger using 1 can of chickpeas!! So lets grab our can of beans and lets go!
Making Vegan Meat - The plant based food science cook book available now
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