Yummy Black Bean Burgers
Oh my Oh my these burgers are delicious!, even my beef loving husband loves these.
I cooked these up as a vegetarian, naturally gluten free option for my daughter in law’s birthday b.b.q. and they smelt so good my hub wanted to try one and said he really loved it, the taste and the texture, everything, coming from a meat loving carnivore praise indeed!.
Very quick to make, I was chuffed with the outcome, a tasty nutritious meal ticking all the boxes of best veggie food and is gluten free to boot. Made from regular store cupboard ingredients too.
Makes: 5 medium bean burgers Time: 25 minutes.
1 400g net weight can of black beans rinsed and air dry.
2 largish cloves of garlic crushed
2 heaped tablespoons of tomato puree
100g brown chestnut mushrooms finely diced
Dash of olive oil
1 handful fresh parsley finely chopped
1/2 teaspoon ground cumin
2 teaspoons coriander leaf
1 teaspoon sea salt
2 teaspoons dried leek (original recipe fromAngelicious by Trinity Bourne uses onion salt but I only had my dried leek, so I blitzed it in a coffee mill to make a salt and it tasted wonderful.
2 heaped tablespoons rice flour, I used brown rice flour.
Peel and crush the garlic put in a mixing bowl along with the drained and rinsed black beans and the tom puree.
Mash these ingredients together quiet roughly so some of the beans remain whole.
Saute the finely chopped mushrooms in the olive oil for a few minutes until they begin to brown.
Add the chopped parsley to the mixing bowl, add the cooked mushrooms and the rest of the remaining ingredients.
Mix it all together with a wooden spoon until the mixture is well combined.
Use the palm of your hand to form five 1.5 cm (1/2 inch thick) patties.
Grill for about 8 minutes on each side under a medium heat, (hub actually cooked these on the flat b.b.q. griddle).
Served with a slice of smoked cheese melted on top, some salad, onion and mayo, Mmmmm scrumptious.