A hearty alternative to a hamburger, if you’re vegetarian or health conscious this ‘burger’ will knock your socks off.
Here’s what I said about the burger in 2011:
I couldn’t find any ground cumin (which frankly seems a bit odd but if you’ve ever seen my cupboards you would understand why I’m not inspired to look for anything for more than 30 seconds), so instead I used about a teaspoon of ground red pepper. I can’t say I noticed any heat from the red pepper in the finished product.
This dough is extremely sticky. Even though I formed the patties and then stuck them in the freezer for a while, they still stuck to the plate as I tried to remove them and put them in the frying pan. I would recommend freezing for a good half an hour to hour before frying.
As there were only three of us eating dinner, we made three larger patties, which may have been a bit too large. Halfway through this ‘burger’ I was extremely full. Though I did have two Parmesan Spinach Cakes prior to noshing on this burger, which may have been the real reason I was so full!
Both Sis and I said our minds couldn’t reconcile the look of a burger with the taste of black beans, etc. I kept thinking I was going to sink my teeth into a hamburger patty. Still, a tasty alternative.
- 1 can (14 oz.) black beans, drained and rinsed
- 1/2 c. old-fashioned rolled oats
- 1/2 c. mushrooms, chopped
- 1/2 c. minced onion
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. lemon juice
- 2 tsp. Worcestershire sauce
- 2 tsp. soy sauce
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 1 T. nutritional yeast
- 1 T. tahini
- 4 whole-wheat hamburger buns
- Place black beans in a large bowl and mash with a fork to a chunky consistency.
- Grind oats into a coarse flour using a blender or food processor and add to the bowl with beans. Add remaining ingredients through tahini and combine until a thick batter is formed.
- Place bean mixture in the refrigerator to chill and allow flavors to meld for at least 20 to 30 minutes.
- Place a large skillet coated with vegetable oil spray over medium-high heat. Using your hands, divide bean mixture into four portions and form each into a patty.
- Place patties in skillet and cook 6 to 7 minutes on each side until patties are crisp and lightly browned.
- Serve on toasted buns and top with desired trimmings.
The second go round with this burger went better than in 2011. The mixture was not overly sticky. I kept it in the fridge for about two days before I fried up the patties. I’m always impressed with how similar veggie burgers look to ground hamburger when you fry them. I’m also impressed with how sturdy or substantial the patties are. This time I used ground cumin and it was a prevalent flavor but I rather like ground cumin so that was fine by me!