Last night I was in the mood for burgers. I love the black bean burgers from Chili’s, but always end up feeling gross after eating there because of their heavy hand with the salt shaker. So, I decided to make my own! I am really excited about these burgers because I came up with the recipe all on my own and I think it turned out great. I also whipped up a batch of speedy hamburger buns and baked french fry wedges (coated in chili seasoning).
Burgers after baking
Black Bean Burgers
makes about 6 burgers
- 1 can black beans, drained and rinsed
- 1 carrot, shredded
- 1/2 onion, diced
- 3 cloves garlic
- 1 tsp. onion powder
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- salt and pepper
- egg replacer = to 1 egg (I used EnerG Egg Replacer)
- 1/2 c. oats
- a few pinches of cilantro
- up to 1/2 c. flour
Mash beans in a bowl, leaving a few of them whole. In a blender, process onions and garlic. When you achieve a fairly small dice, drain the onions and garlic in a mesh strainer and squeeze out as much liquid as possible. Do the same with the shredded carrots. Add to mashed beans, along with spices, egg replacer, oats, and cilantro. Use your hands to mush everything together. It will be really sticky at this point. Slowly add flour, a little at a time, until the burger mixture is less sticky but still sticks together well. I added just a little less than 1/2 cup. Preheat oven to 375°F and spray a baking sheet with cooking spray. Also spray your hands lightly to form the mixture into patties. Bake for 10 minutes, then flip the burgers and bake another 10 minutes.
Burger & Fries
Part I: Burgers!
To me, summertime equals firing up the grill, a nice cold summer beer (your favorite lager mixed with lemonade – a delicious invention by my twin sister), and eating on the patio. When most people decide to grill out, they turn to burgers or hot dogs; vegans are no exception. I was recently in the mood for a veggie burger and decided to use chickpeas as the base. After searching around on the Internet, I remembered a recipe recently posted on one of my favorite blogs, (never home) maker. I stuck with the recipe, found here, except for the fact that I used a jalapeno pepper instead of a green chili pepper (in my mind, they’re all the same = hot!). I ended up making about 8 smaller burgers. Due to lack of charcoal I did bake these, but I’m sure they’d be equally good grilled up outside.
I served the burgers with French Potato Salad and a summer beer. I was excited to find a recipe for potato salad that didn’t call for vegan mayo (which I love, but can’t find anywhere in my town). The recipe was okay, but could probably use some tweaking – including cutting down on the oil to maybe 1/4 cup.
Part II: Homemade Hamburger Buns!
I’m not a big fan of those dry, crumbly hamburger buns you buy in eight-packs at the store. They’re pretty tasteless and you always have some left over. I love homemade bread and we would usually buy delicious little buns from a local grocery store. Unfortunately, they recently closed down and I’ve been hunting for the perfect burger bun ever since. But then I decided to try making my own … which was the best idea I’ve had in a long time! This recipe was so easy and quick to prepare and left the kitchen smelling amazing. I was very happy with how they turned out; Will thought they were a little heavy. I may need to adjust the amount of kneading when I make these again. The recipe can be found here. To veganize these buns, I used a flax “egg”. To equal one egg, just beat (with a wire whisk) 3 Tbsp. water into 2 1/2 Tbsp. ground flax seed. The mixture will get really gelatinous and makes for an excellent egg replacer in baked goods (plus, you know, omega 3 fatty acids and all those healthy benefits).