My Black Bean Burgers are Vegan AND Gluten-Free!
If you are carb-conscious, you’ll be happy to know my BBB are so satisfying, nourishing and filling you will enjoy them even sans bun, so as not to pile on too many carbs at one seating.
I make no end of Burgers: Meat, Fish, Poultry and Vegetarian, check them all out. But in this recipe, I am aiming at something else:
Black Bean Burgers are a wonderful way of getting your fill of protein, the vegan way!
They look and taste so much like their meaty counterparts, it will leave you scratching your head! While the flavor lineup in my black bean burgers is decidedly Latin, feel free to vary the seasonings to suit your taste. Likewise, experiment with cooked red or white beans, lentils, quinoa or kasha.
The nutritional yeast flakes will give the black bean burgers a pleasantly cheesy flavor, the vegan way.
1 medium onion, quartered
1 bunch flat parsley
5-6 sprigs cilantro
4 cloves garlic
28-ounce can natural black beans (any beans or lentils will do), partly drained (leave some of the liquid in)
1 1/2 cups chick pea flour, or other gluten-free flour, a little more if needed
1/2 teaspoon liquid smoke (optional, but fantastic)
1/2 cup nutritional yeast (or 1 cup shredded vegan cheese)
1 tablespoon cumin
1-2 tablespoons chili powder
Heat enough olive oil to cover the bottom of a large nonstick skillet.
In a food processor, finely grind the onion, parsley, cilantro and garlic. Transfer the ground mixture to a mixing bowl. Add all remaining ingredients and mix thoroughly with your hands, breaking up the beans as you go. Add a little flour if necessary to obtain a firm texture.
Shape nice and thick burgers, and add them to the skillet. Fry 2-3 minutes on each side.
Serve the black bean burgers with buns (I don't use buns), or as is, and garnish with any toppings you like. I serve them with my homemade vegetable pickles, hot pepper jelly, dark-fried onions, sliced tomatoes, lettuce, etc. Makes about 10 burgers