Wednesday, April 20, 2016
Bean Burgers*
1 can black beans or 1 cup dry beans, cooked**
Salt, to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4-1/2 tsp horseradish sauce
1/4-1/2 c BBQ Sauce of choice
1 egg
about 1/2c bread crumbs
Directions
Mash the beans to a paste. We use a potato masher. Some people recommend using a food processor, but a) we don't have one and b) it would probably mash it up too much. I have heard it recommended to use a food processor for most of the beans, but to leave some out to give the burgers more texture.
Add salt, garlic powder, onion powder, horseradish sauce, and BBQ sauce, tasting as you go. Combine well. When the flavor is satisfactory, mix in the egg and breadcrumbs. The egg will help hold the burgers together and the bread crumbs will help the mixture from being too wet from the egg. Be careful not to add too many breadcrumbs or else the burgers will be dry and crumbly.
We cook ours in a skillet or a frying pan with a little oil, about 3-4 minutes on each side on medium-medium high heat.
Topping ideas:
-Toasted bread for the sandwich
-Sliced cheese (we put cheese on while it's still in the pan to let it melt)
-Mayo
-Ketchup
-Sliced Avocado (highly recommend this)
-Lettuce
-Whatever else you typically like to put on your hamburgers
*I was asked for my recipe for these bean burgers, but honestly I never have actually measured anything out except the beans. Flavor it to taste!
**I often use a mix of black and pinto or black and small navy beans.
Salt, to taste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4-1/2 tsp horseradish sauce
1/4-1/2 c BBQ Sauce of choice
1 egg
about 1/2c bread crumbs
Directions
Mash the beans to a paste. We use a potato masher. Some people recommend using a food processor, but a) we don't have one and b) it would probably mash it up too much. I have heard it recommended to use a food processor for most of the beans, but to leave some out to give the burgers more texture.
Add salt, garlic powder, onion powder, horseradish sauce, and BBQ sauce, tasting as you go. Combine well. When the flavor is satisfactory, mix in the egg and breadcrumbs. The egg will help hold the burgers together and the bread crumbs will help the mixture from being too wet from the egg. Be careful not to add too many breadcrumbs or else the burgers will be dry and crumbly.
We cook ours in a skillet or a frying pan with a little oil, about 3-4 minutes on each side on medium-medium high heat.
Topping ideas:
-Toasted bread for the sandwich
-Sliced cheese (we put cheese on while it's still in the pan to let it melt)
-Mayo
-Ketchup
-Sliced Avocado (highly recommend this)
-Lettuce
-Whatever else you typically like to put on your hamburgers
*I was asked for my recipe for these bean burgers, but honestly I never have actually measured anything out except the beans. Flavor it to taste!
**I often use a mix of black and pinto or black and small navy beans.
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