4 cups black beans
1/2 cups bread crumbs*
2 eggs, if your using organic free range which I know you are you may need 3**
3 spring onions or a shallot
2 garlic cloves
Optional
1 red chili
2 tsp cumin
2 tsp oregano
2 tsp basil
3 tsp parsley
salt and pepper to taste.
If you’re using fresh herbs, which I highly encourage, add more.
Toss almost all the beans in the food processor, start pulsing adding the onions and garlic, then the herbs and spices, then the almond and the rest of the beans if you like a little chunky to your burger. If you blend these smooth they stay moist and together better but if you want to have a little bit of that black bean texture add them later.
Transfer to a big bowl add the eggs -and if you’re using bread crumbs add them here- until good and mixed. Scoop out into small patties about an inch thick. I’ve tried making them bigger, they are prone to falling apart. Go as small as your comfy with, and place on a plate or cookie sheet. Stick this in the fridge. You may want to freeze some for that ‘I forgot to eat all day’ moment. You can cook them just like you would from the fridge. Give em at least 15 mins to ‘set’ in the fridge.
Warm a cast iron skillet to med cook 4-5 mins then flip and cook 3-4 mins. It doesn’t take long. If you want to ‘sear’ them crank the heat up on the first side then flip turn it down and cook on the other side. I find that just dries them out to much for my tastes but to each their own!
*Puffed quinoa can be substituted
**You may also use 2 tbsp of ground flax seed mixed with 6 tbsp of warm water, left to sit for 5-10 minutes.
1/2 cups bread crumbs*
2 eggs, if your using organic free range which I know you are you may need 3**
3 spring onions or a shallot
2 garlic cloves
Optional
1 red chili
2 tsp cumin
2 tsp oregano
2 tsp basil
3 tsp parsley
salt and pepper to taste.
If you’re using fresh herbs, which I highly encourage, add more.
Toss almost all the beans in the food processor, start pulsing adding the onions and garlic, then the herbs and spices, then the almond and the rest of the beans if you like a little chunky to your burger. If you blend these smooth they stay moist and together better but if you want to have a little bit of that black bean texture add them later.
Transfer to a big bowl add the eggs -and if you’re using bread crumbs add them here- until good and mixed. Scoop out into small patties about an inch thick. I’ve tried making them bigger, they are prone to falling apart. Go as small as your comfy with, and place on a plate or cookie sheet. Stick this in the fridge. You may want to freeze some for that ‘I forgot to eat all day’ moment. You can cook them just like you would from the fridge. Give em at least 15 mins to ‘set’ in the fridge.
Warm a cast iron skillet to med cook 4-5 mins then flip and cook 3-4 mins. It doesn’t take long. If you want to ‘sear’ them crank the heat up on the first side then flip turn it down and cook on the other side. I find that just dries them out to much for my tastes but to each their own!
*Puffed quinoa can be substituted
**You may also use 2 tbsp of ground flax seed mixed with 6 tbsp of warm water, left to sit for 5-10 minutes.
Recent Comments