http://www.care2.com/greenliving/autumn-bean-burgers.html
Autumn Bean Burgers
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).
We couldn’t believe how quick and easy these great black bean and sweet-potato burgers are to make! They’re high in protein, super-healthy, and delicious, too. Garlic and red onion add health benefits and great taste, and you can serve them on their own or on a bun with the condiments you like best.
This recipe was quite a find. Read the simple directions for Autumn Bean Burgers here.
INGREDIENTS
2 cups cooked or canned black beans
1 cup sweet potato, grated
1/2 cup almond butter
1/2 cup red onion, diced
1/4 cup Sicilian olives, diced
1/4 cup whole spelt flour or other flour
2 tablespoons tamari
3 cloves garlic, diced
1 tablespoon fresh ginger, grated
1. Drain and rinse the black beans, place them in a medium bowl, and mash. Stir in the remaining ingredients.
2. Scoop 1/3 cup of batter at a time to form individual burger patties. Place a cast-iron frying pan on the stove over medium heat. Add a bit of oil to the pan and place a few burger patties in the oil. Fry each burger for 7 to 10 minutes on one side, then flip them over and fry an additional 5 to 7 minutes on the other side, or until the centers of the burgers are cooked through. If they brown too quickly, just turn the heat down a bit to allow them to cook more slowly.
3. Serve hot, on their own or on burger buns with condiments of your choice.
Makes 10 to 12 burgers.
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6 comments
add your comment »After making these, I found them a little overwhelming. After the first bite, I wanted to rename them ginger burgers. The second bite, I thought the same thing. The third, I finally got another flavor through the ginger. Salt from the soy sauce. I never tasted the garlic or onion, and I doubled the garlic because I love it. I also had to increase cooking times because the centers of all the burgers were way too mushy. (Around 22 minutes total, and I still thought they were too mushy) Covering them while they're cooking helped a little for the last batch, but I was still over max times recommended.
If I bother with these again, I'll be cutting the ginger in half (or more, and yes, I used fresh ginger) and the Tamari will be cut down or left out.
As for the baking question, they might bake ok. Would be healthier, but they might not firm up as well as they do when you fry them.
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Could these be baked?
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Thanks for the great recipe! So many vegan burger recipes overdo soy or seitan (gluten) so it's a pleasure to see one that's actually tasty and without those.
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Any nut butter should work, or sunflower butter.
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I would like to try these but don't have any almond butter. Any suggestions on what to substitute?
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