Black Bean "Veggie" Burger - No Soy GREAT taste!!!!
Part 1 – Make the Black Beans
- Rinse & Sort 1lb of dry black beans into a 4qt sauce pot
- Fill pot with cool tap water and soak overnight, min. 12 hours
- Rinse several times & drain beans
- Add 1 chopped white or yellow onion & 4 tbs of chopped garlic to beans, a few dashes of salt & pepper & 1 tbs of olive oil
- Use 2-3 Boxes of beef broth or 2-3 cubes of beef boullion & water to cover beans with about 2″ of liquid (regular water or any broth is fine)
- Cover & boil for 60 minutes stirring occasionally (add more water if liquid level drops below beans)
- Simmer up to 15-30 minutes more with the lid off to remove most of visible water content, stirring occassionally to prevent sticking
- Let cool on the counter & then refrigerate until COLD
Seperate into pint canning jars (or zip lock bags), 1 cup per jar
Each jar makes 4 “burgers”
Freeze remaining jars for later use (great served over white rice (add 1/2 tsp cumin) with leftover pork,ham or chicken, or in burritos, tacos, as chip dip etc)
Part 2 – Make the “Burgers”
To 1 pint jar of cold black beans add:
- 1 tbs chopped garlic
- 1 tbs onion powder
- 1 tbs ground flax seed
- 1/2 tsp cayenne
- 3tbs Worcester Sauce or A1 or Chili Sauce
- mix with fork until thoroughly combined and the black beans are smashed (do NOT mash or puree or use a food processor)
In medium mixing bowl add:
- 1 cup of frozen corn (crisp & fresh would be fine too)
- 1 cup of frozen green/red bell peppers (crisp & fresh would be fine too)
- 1/2 cup of diced frozen carrots (blanched or quick boiled fresh and then cooled would be ok too)
- 1/2 cup of quick oats
- 1/3 cup of bread crumbs, plain or italian
- 2 small eggs (3 banty eggs)
- and finally add the 1 jar of cold mixed seasoned black beans from above
- blend & mix with the fork, stirring, folding & combining THOROUGHLY!!!
To test consistency: Press mixture into a big ball against side of the bowl and sit bowl upright.. the egg/bread crumb mix is right when the mix doesn’t flop down but instead holds its shape against the side of the bowl. This is a meatloaf type of consistency.
Spray cookie sheet that will fit your freezer with non stick spray
For Mini- Burgers – use ice cream scoop, pack with mixture and drop onto cookie sheet, slightly flatten & adjust shape
For Std Burgers – use a 1/2 pint mason jar, pack with mixture and drop onto cookie sheet, slightly flatten & adjust shape
Freeze until SOLID — 1- 2 hours
Ready to Bake Black Bean "Veggie" Burgers & Sweet Potato Fries
Bake @ 350*F in pre-heated oven** on a cookie sheet greased with olive oil for 10 min then flip for 10 more minutes (do not use skillet cooking as the egg will not firm up properly)
Add cheese & all the usual amenities, then enjoy!!!
DO NOT expect this to taste like a ground beef patty, it is a VEGGIE burger
** if your oven is not hot, you may need to increase cooking time on side one until egg firms up enough to flip the patty
Freeze cooked burgers without cheese to thaw & reheat in a skillet or microwave in the future.
