Friday, July 15, 2011

Black Bean Burgers

These burgers include just enough vital wheat gluten which helps the ingredients stick together and gives a slightly chewy, meat-like texture without being too dense. I've had many meat eaters tell me how delicious these are. You won't even want to put ketchup or mustard on them. Thanks to my friend Jameson for passing on this recipe!
Adapted from a recipe by Keri at IEatTrees

Servings: 6
Total time: 15 minutes

1-15oz can black beans, drained and rinsed
1/2 c vital wheat gluten (found at health food stores in the bulk bins)
1/2 c plain whole wheat bread crumbs
1 tsp chili powder
1/2 tsp cumin
1/4 c water
1 T tomato paste or ketchup
2 garlic cloves, finely minced
1/2 small onion, diced
2 T olive oil
Whole wheat buns for serving
Preheat a pan or griddle over medium-high heat.

Put the beans in a medium bowl and mash until no whole beans are left. Add wheat gluten, bread crumbs, spices, water, tomato paste, garlic and onion. Mix thoroughly with a fork or your hands. Divide the mixture into 6 burgers and form into 1" thick patties.

Pour 1 T of olive oil into the preheated pan and add the patties. Cook on each side for about 5 minutes or until brown and firm. Serve immediately on buns.

Mashed up black beans

Sauteing the patties

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