One fully stacked burger is the right serving size for me, and you could also serve the patties alongside salad for a lighter meal. That's a seriously delicious burger combo right there. For a gluten-free take, make sure the oats are certified gluten. I served my black bean burger patties in toasted seed buns with mayo, avocado, rocket, and a few slices of miso and citrus glazed eggplant. This vegan take on Mexican night uses delicious flavors like cilantro, cumin, and chipotle, with an ever-necessary topping of guac. If you like, you can also press the patties into a dish of panko crumbs to create a crispy outer. This is really a very simple (and affordable) recipe, that just works. They're commonly used in chia puddings and DIY energy drinks, and work really well as a thickening agent and/or egg replacer in some recipes. Then add the cooked quinoa, panko breadcrumbs, BBQ sauce, cooked onion, and all of the spices. In a large mixing bowl, mash black beans with a fork until relatively smooth yet chunky. When added to liquid they swell and create a gel. In a small pan over medium heat, add a little oil or water and sauté the diced onions for about 3-4 minutes or until translucent. You can't even tell it's there.Īnd if you're new to chia seeds, they're tiny little nutrition powerhouses you can pick up from the bulk bins at the supermarket. Now for all you chia pudding haters out there (I don't understand, but know you exist), before getting all grossed out by the above gel - remember this gets mixed in really well with a bunch of other stuff. I think the well bound nature of this burger may be down to the inclusion of a very thick chia seed gel. It's also high in protein, iron and fibre, gluten free, and doesn't require a food processor - which is great if you don't have one, and also great if you do have one but hate washing it. Laughs aside, this paprika, cumin and coriander (cilantro) flavoured burger is delicious. Although, anyone else who is also on this quest knows that by now the taste is almost irrelevant, I just want the darn things to stay together! Spices: chili powder, cumin, garlic, salt and pepper. This vegan black bean burger mixture is thick, molds really well into perfect pattie shapes, very importantly it *stays* in those perfect pattie shapes while cooking, and it tastes great too. Onion Egg Bread Crumbs: I use whole wheat, but Panko or regular would also work. I've tried so many different combinations of veges, grains and legumes, with and without egg, with and without breadcrumbs, with and without flour, and so on and so on, that I've lost count of attempts and lost track of what has worked, and what has turned into a delicious but broken mess in my frypan. Hallelujah, this may be my best vege burger yet! I'm sure anyone who's been vegetarian or vegan for any number of years will sympathise with my quest for the perfect homemade burger pattie. Moist, firm, tasty as heck and of course numero uno - it doesn't fall apart when cooking! A damn fine vegan black bean burger that ticks all the boxes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |