Veggie Burgers II – Black Bean-Based


Original recipe here.

These taste pretty similar to the tofu ones I’ve made from Heidi’s blog, 101 Cookbooks. I changed a few things to suit what I had on hand, and they turned out pretty good; not amazing, but definitely edible. I have a feeling that they’ll taste better tomorrow, reheated and served with a bit of salad.

Pre-heat your oven to 350 F. Saute:

1/2 c yellow onion
2 cloved minced garlic
2 tbsp peanut oil

Cook till translucent, a few mins. Place into a large bowl and set aside. As you prepare each ingredient you’ll add it to this bowl.


2 tbsp of Bob’s Red Mill egg replacer
6 tbsp warm water

Set aside to thicken.

Peel and grate:

1 c carrot

Pulse in food processor:

1 c rolled oats
1/2 raw cashews
1/2 raw sunflower seeds
1 tsp dried oregano
1 tsp dried basil

You could process this to a flour, but I think it might work better if it still has some coarseness – it’ll give the burgers a more chewy texture. I think I processed mine a little too fine. They were kind of on the mushy side. Add this mix to your large bowl.

Drain and rinse well:

1 can of black beans

Add to the bowl.

Also add:

1.5 c breadcrumbs (fresh or dried)
2 tbsp tomato paste
a dash of chili powder

2 tbsp tamari or soy sauce
dash of salt and pepper
the prepared egg replacer

Mix everything well, taste a bit of the stuff to see if it needs anything else – more herbs, more tamari, more salt and pepper, more chili, whatever you like. Cumin was in the original recipe, but i’ve been feeling a bit cumin’ed out lately.

Wet your hands a little and roll the mixture into balls – i made mine a little larger than golf balls – and squish to really impact the stuff tightly, before flattening it into a disc. Place on a parchment lined baking tray and cook for about 40-50 mins, till golden and crunchy.

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