Black Bean Burgers
When you are craving a burger or craving red meat for the iron and you don’t have access to organic, grass-fed high quality ground beef (ie if you’re offgrid in the middle of nowhere), these work pretty darn well. There’s still room for improvement so I would call this an ongoing work in progress. It’s worth noting they took a LONG TIME to cook because it’s a moist, dense, meatless product.
That being said, the leftovers sauteed up superbly and I experimented with crumbling it up and putting in homemade corn torillas for a taco-taquito of sorts. The combination of ingredients here really does give a good, meaty burger-flavor and so much more full of good for you ingredients. AND, these ARE gluten-free as long as you use oat flour or finely chopped oats, and can be vegan if you use an egg substitute like flax seed meal and water and only use vegan cheese shreds if that’s your thing.
Ingredients:
1.5c cooked black beans (or 1 can of no salt black beans, drained)
.5c bread crumbs, almond flour, oat flour or hand-chopped oats
2T grated onion
1/2 an egg or 1/2 an egg substitute made with ground flax seed and water)
2 cloves garlic
1T braggs liquid aminos
1T red wine vinegar
1t maple syrup
1T oil for cooking
You’ll be mixing and mixing and mixing this mixture until it sticks together and you can form patties. I cooked on medium/medium-high heat in a little olive oil and it took upwards of 30-45 minutes before they felt done to me and not wet/mushy inside. I’ve made them a couple times, experimenting with different quantities, and found this mix to work best.