Black Bean Burgers – Two Ways
- Yield Makes 6 to 8 patties
The flavourful vegetarian burgers are packed with protein and fiber. Pre-drying some of the beans gives these burger patties a more toothsome texture. I’ve included two options for binding the patties: one completely vegan & gluten-free, the other using eggs.
Ingredients
- Binder option 1 (Vegan & GF):
- Binder option 2:
Directions
Preheat oven to 350 F. Line a baking tray with parchment paper. Spread the beans from one of the cans onto the tray. Place in the oven to dry out for about 15 minutes, until the beans are split open and dry to the touch, but not crispy and hard.
Heat a sauté pan over medium heat. Add oil and heat. Add the prepared green onions, jalapenos and garlic. Sauté until softened, about two minutes. Add the spices, stir well, and removed from the heat. Add a splash of water if things are too hot or appear to be burning.
Into the work bowl of a food processor, add the pumpkin seeds and grind until pulverized. Remove to a large mixing bowl. Return the work bowl of the food processor to the motor (no need to wash). Add the other can of black beans (not the oven dried beans), along with all the sautéed aromatics & spices, the salt, the sugar, and the chipotle puree. If using binder option #1 (cooked rice), add it now. Puree, stopping to scrape down the sides as needed, until pretty smooth.
Add oven-dried beans and pulse several times to combine. Scrape this mixture into the bowl with the ground pumpkinseeds. If using binder option #2 (egg & breadcrumbs) add it now. Use your hands to mix everything very well. Form into 6 to 8 patties.
Heat two skillets over medium heat. Add about one tablespoon of oil to each skillet. Cook patties about 3 minutes per side, until crispy and browned on the outside and heated through in the middle.
Serve with toasted burger buns with your favourite burger toppings. I love to have these with avocado, chipotle mayo, barbecue sauce, onion, tomato and lettuce.
