Wednesday, August 19, 2015

Black Bean Burger recipe…kinda.

Hello one and all.
I'm blogging again, this time with tons of content and a furor to do at least one vegan related post a week, if not more.

This post I'd like to mention a few things before we get to the food.
I have a Facebook page now.
There is a manifesto stuck to the top of the page which pretty much explains all that I want to do with this blog/FB page.

I'm about vegan foods on the cheap. As wholesome and 'natural' as I can get them. I'm not militant about organic, though I'm not against it either. I'm just for good affordable low processed foods. So not too many box foods, I guess.

Speaking of which, I'd had a craving for black bean burgers for a while now, so after I soaked a pound of black beans overnight, cooked them, and had them at the ready in the fridge for two days, I finally got up and decided to make my patty mix and it was worth it.

After I took the beans out of the fridge, I got my ingredients together.


The base for the burgers is pretty much anything you wish it to be. Nearly any veggies will work but make sure they don't hold a lot of water. You want the end result to be tacky, but firm.

I used the entire pound of cooked beans mixed with carrots, three cloves of garlic, onion, and my go to tried and true, the Better than Bullion veggie bullion. I use this magical seasoning in nearly everything. It's so flavorful and delicious (and cheap). They make many vegan varieties, but the all vegetable version has the best dynamic flavor.


I also add a cup of uncooked oats.


Blend it good.


Here is the mix, with some unprocessed beans and nutritional yeast (about a cup). I then mix it all together.


This wet base I generally half and freeze. I do this because it makes a lot of burgers and if I were with other people I'd make the batch larger, but I save it for a later date.


Next I add the filler which is gluten free baking mix. You can use wheat flour as well, but I try to keep the wheat down, especially when I eat this on a grain bun. I add about 2 cups (perhaps a little less) of the flour to make the mix stiff.

I like it stiff enough to hold a spoon in.


Mission accomplished.
Then I start the burger magic. I toast the burger bun first, then I sautéed some spinach. Next I chopped the cap off the cap of a mushroom and grilled up that baby, then I cooked the patty.


After the patty is nice and toasty, I add it to my fixings and presto, I have a great vegan burger I just devoured.


It was so good. I added some Just Mayo and some cocoanut bacon, but next time I may leave a lot of that out. I'm a ketchup and mustard gal.


The mushroom was super juicy and could have been the burger alone, but I craved a black bean patty. I love these. They are quick, easy and only get better after the batch has marinated for a day or so.

Great, now I'm hungry.
I'll talk to you all later.

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