Sunday, April 28, 2013

BEST Veggie/Black Bean Burgers!

I’m on vacation in Texas (first break in a really, really… really long time!) and it’s the first time I’ve had to be able to just be in the kitchen and create yumminess.  My friend, HI BRIAN, that I’m visiting has had my mac no cheese before… so he was definitely looking forward to some vegan food--not sure if he really was or not.  He really loved the mac no cheese but wanted something different.  Well I decided that I wouldn’t steer to far from the mac no cheese and went ahead to make my grown up mac no cheese.  I doubled the cashew sauce to make things extra “cheesey”.

Brian’s roommate, HI LUKE... ("who btw is single, loves to exercise and work out...." wink wink ladies) decided that since I was vegan I must be really good at making veggie burgers… well surprise Luke, tonight was only the second time I’ve ever made veggie burgers!  And they were the best I’ve ever made! I think that I’ve decided how to get just the right texture and chew to bean burgers… Normally (even when eating out a restaurants) bean burgers are just mushy! But tonight they actually held their shape through the entire meal!  This recipe I literally made up as I was going along and I’m truly please with how they tasted and I think the boys did too!


1-15oz can black beans, drained
¾- 15 oz can chick peas, drained
¾ red bell pepper, diced
½ yellow onion, diced
1 small jalapeno, minced
1¼ -1½ cups rolled oats
¼- ½ cup vegan chicken broth
2 TBS whole wheat flour
2 TBS chia seeds soaked in water until they gel
Smoked hot paprika, to taste*
Cumin, to taste*
Chili powder, to taste*
Garlic powder, to taste*

Preheat oven to 200 degrees F.
Mash together the beans, leaving a few whole beans. Mix in veggies, rolled oats, and spices.  (USE YOUR HANDS… it’s just easier) Gradually add in the broth until the mixture comes together.  Add in chia seed gel and flour, mixing thoroughly.  If the mixture is too wet add in more oats, if it’s too dry add more broth.
Form into patties and place on a parchment or foil lined baking sheet.  Bake in oven for 30 minutes (15 min per side) until the patty starts to dry on top and patty feels firm to the touch in the center. 


Crank up the heat to 350 and bake through.  Serve on whole wheat buns with all your favorite burger toppings.  I loved mine with tomato slices, lettuce, onion rings and stone ground mustard!  *REMINDER, these burgers do NOT contain anything that's bad for you so TASTE AS YOU GO!!! :-)





So happy to have time and the opportunity to cook again, it was much needed therapy!

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