Black Bean Veggie Burgers
I’ve made this black bean burger a few times and it seems like every single time I’ve experimented, it’s fallen apart. It was on the Energy Mastery Palm Springs retreat menu. I got so frustrated when half the patties stayed together and the other half were breaking right down the middle. I experimented with adding a second egg and some flax meal. This sealed the deal. When you mix flaxseed meal with water, it makes it a sticky paste. It’s great for holding things together. You can make your own by just grinding flax seeds up. This way the flaxseeds don’t oxidize and the product is fresher! I’ve been meaning to put this recipe post up for weeks. Esther, a retreat participant has been patiently hoping this one would pop up. Well, here it is! What are your tricks for getting veggie burgers to stay in one piece?
Serves: 4 burgers
Hands-on time: 15 minutes
Total Time: 25 minutes
For the burgers:
2 15-ounce cans low sodium black beans, rinsed and drained
¼ cup cilantro, chopped
½ onion, diced (approximately ½ cup)
¼ red pepper, diced (approximately ¼ cup)
2 cloves minced garlic
2 eggs, beaten
½ cup almond meal (make your own here)
¼ teaspoon cayenne or chipotle pepper
½ teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon oregano
¼- 1/2 teaspoon salt (to taste)
½ teaspoon pepper (to taste)
2 Tablespoons flax seed meal
3 Tablespoons water
- Put half of the black beans in a chopper or food processor. Process them until they become more of a paste. You can also just mash these with a fork if you don’t have a food processor.
- Combine flaxseed meal and water in a small bowl to thicken.
- Mix the mashed and whole black beans in a large bowl. Add cilantro, onion, red pepper, garlic, almond meal, chili powder, cumin, oregano, and paprika. Add salt and pepper to taste. Try mixture before putting in the egg.
- Whisk the egg in a separate glass then pour into the black bean mixture. Combine well.
- Divide the mixture into four balls. Use the palm of your hand to flatten into a patty. About ½ – ¾ inch thick
- Divide the mixture in 4. Use your hands to form 4 balls out of the mixture and then flatten into a patty. They should be about a ½ inch thick. Place the burgers on a cookie sheet and put in fridge. Allow burgers to chill for approximately 30 minutes if you can. This helps them stay together.
- Coat a nonstick skillet with avocado oil. Heat the skillet on medium heat. Add the burgers to the pan. Cook 5 minutes each side. You can just as easily cook these on a grill but they’re not as sturdy as regular burgers so be careful.
- Top with avocado, tomatoes or whatever you would normally add on a burger.