Black Bean Burgers
1 (20 ounce) can black beans, rinsed and drained
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/2 teaspoon ground cayenne pepper
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 cup seasoned bread crumbs
2 tablespoons fresh chopped cilantro
2 tablespoons olive oil
salsa, to garnish
alfalfa sprouts, to garnish
guacamole, to garnish
1. Preheat oven to 350 degrees F. Grease baking pan. In a large bowl, mash black beans then add onion, bell pepper, cayenne pepper, egg replacer, vegan bread crumbs and cilantro.
2. Blend until all ingredients are mixed well. Form bean mixture into patties and place on prepared pan.
3. Bake for 10 minutes. Alternatively, fry them in olive oil. I recommend baking them. Serve with garnishes, if desired.
SO HOW'D IT GO?
It was pretty good. We followed the recipe exactly but felt that it wasnt as flavorful as we hoped it to be even with the seasoned breadcrumb.maybe the breadcrumb wasnt really seasoned. We also baked it and it seemed fine but maybe we will tryto pan fry it next time.
I added garlic, mushrooms and carrots. I also baked them first and then I pan fried them to give a little crisp. Everything tasted really good, but my texture was still too mushy so I think I added too much water or maybe I should just pan fry them next time. Going to keep experimenting until I get it right!
Man, these are good! I'm so happy to come across a veggie burger recipe that actually works and tastes good! The flavor starts off good and gets more intense a few days out - I suppose the ingredients need a little time to meld to get the full effect.
I will say though, I needed a bit more water to help get everything to mix together, but that's not a complaint, just a heads-up. As a few other people have said, these would be perfect to freeze and keep on hand for later!
These are delish! I had mine last night with avocado, tomato slices, and horseradish mustard. My 13 y.o. son requests these for dinner after his orthodontist visits. They are easy to chew with his sore gums and teeth. Thanks for the recipe.
Thanks to great advise by steveaurus, I withheld all the black bean juice and these turned out great. Pan fried and topped with chipolte salsa and avocado, the texture was solid with a nice GBD crunch on the outside.
These were pretty disappointing. Very mushy and bland.
made these for lunch today. I misunerstood the recipe and thought the oil was for the pan and not the burger so they were dry and crumbly when first mixed so I added a bit of water to make them stick together. I was out of cilantro so skipped it and used half the cayanne since I have an "I hate spicy" person in the house.
I really liked these and want to play arround with adding some more veggies. I did not totally destroy the beans in the mixing since I have a thing about knowing what is in what I eat.
I prepared this and everyone, including some very finicky non-vegetarian kids, loved it. That said I would prepare them differently draining the black beans first and retaining the juice. Once you have everything mixed as directed add the juice as needed. My first attempt had all the juice and I had to cook the patties for over a half an hour and before they were even close to the right texture. Despite this mis-step I would say these are far superior (and cheaper) than any type of "garden" burger I have purchased at the grocery store.
These were really good. Very flavorful. Mine came out a bit mushy in the middle, so I think next time I might try cooking longer. But otherwise, ;)b
;) This was so easy and was really good.. I put them on vegan onion rolls, veganaise, home-made chili sauce, tofutti cheese melted over top... awesome. Served these with oven roasted potato wedges - great summer treat!
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