Vegan Salt –the blog











{January 9, 2010}   Black Bean Burgers

click to see larger image

I have a confession to make.  I’ve eaten the same thing most days for over a month now.  I’m talking about burgers.  I’m an addict.  Try these homemade vegan burgers and you might become an addict too.

I modeled this recipe after something my mother used to make, but where she used ground cow flesh, I use mashed black beans, which are ridiculously healthy and versatile.  Start with two cans of black beans, rinsed and drained.  Mash them up in a bowl with the back of a large spoon until most of the beans are mashed, but there’s no need to be a perfectionist about it.  Then take at least 1/4 of an onion (but less than 1/2), and about 2 carrots (though you’ll see from the picture that we like a little carrot overload sometimes), and chop those veggies rather well. 

Add the onion and carrot to the black beans along with some soy sauce and oil.  If you want to, mince some garlic or peppers into it, but we generally take the shortcut of adding garlic powder and cayenne pepper, which is vital, unless you’re putting in a jalepeno or two.  Add these extras to taste, and yes, go ahead and taste the raw mixture!  Just for good measure, we throw in a heaping spoonful of ground flax seed to thicken it before shaping it by hand into messy and delicious burgers.

Fry the burgers in the pan, and it doesn’t hurt to sprinkle them with a bit of Worcestershire sauce, or if you haven’t found a vegan version of that yet, a bit more soy sauce will do.  One great thing about vegan burgers: no fear of e. coli if they’re not fully cooked.  Also, unlike meat burgers, these have zero cholesterol!

If you use a low-sodium soy sauce, feel free to add some iodized salt to your burger.  (Your table salt should always be of the iodized variety, because iodine is a nutrient vegans sometimes lack.)

Okay, now while it’s sizzling, dress up your vegan bread with all your favorite toppings; Vegenaise, ketchup, mustard, spinach, lettuce, tomatoes, sprouts, and avocado!  Be warned, this can get messy, so you might not want to make these on a first date.  Have napkins handy, and enjoy!

This recipe makes about 6 burgers.  If covered in the fridge, you can store it for several days.

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Angi-mo says:

Holy cow, I mean, beans! Looks delicious! I think I will definitely give this a try. I can almost smell these pictures! Thanks for the post.



Krys says:

By the way, these bake well too! Baking gives them a dry outer layer, which holds them together a little bit better. (Angi-mo was the one who tried baking them and then suggested it to me, by the way. Thanks, Angi-mo!)



Rubah says:

Tried these tonight. Thanks for the recipe. Didn’t use the flax seed, and it definitely needs an emulsifier. Maybe potato? Going to experiment with the leftovers.



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