Bean Burgers
Replacing a meaty burger might seem like a daunting task, but don’t worry, I got you! The good thing with these is that they are super versatile, so feel free to change up the spices if you want a different flavor!
These are easy, cheap, high in protein, and can cook on any surface (pan fry, bbq grill, oven, griddle). I’m not gonna lie to you and tell you these have the texture of a burger, but they are super tasty, hearty, and work great as a meat replacement on a burger bun.
I made two different kinds when I was making these to see which I liked better and they both came out so good, so I’m going to give you the recipe for both!
***Smokey Burger***
INGREDIENTS:
Makes 4 burgers
*2 cans beans (I used 1 can black beans, 1 can kidney beans)
*1 tbs tomato paste
*1 tsp minced garlic
*1/2 tsp onion powder
*1/4 tsp smoked paprika
*1 tbs flax meal (ground flax seed)
*3 tbs water
*1 tsp liquid smoke
*1/4 tsp salt
***Ginger Chickpea Burger***
Makes 4 burgers
*1 can black beans
*1 can chickpeas
*1/2 tsp minced garlic
*1 tbs tomato paste
*1/4 tsp salt
*1/2 tsp ginger
*1 tbs flax meal (ground flax seed)
*3 tbs water
DIRECTIONS:
Drain and rinse your beans in a colander/strainer.
Put the beans in a microwave safe bowl and heat for 90 seconds (or you can heat them up in a pan on the stove).
Smash those beans! Use a potato masher or fork and squish the beans down. There will still be some visible bean pieces left, but get them nice and mashed.
Make flax egg (combine flax meal and 3 tbs water. Let sit for 5 minutes)
Put remaining ingredients into the bowl with the beans, mix well.
Once fax meal has sat, dump it in and mix into the beans.
Using a 1/2 measuring cup, scoop out bean mixture. Roll it into a ball in your hands, then lightly squish it down to form a burger patty. Repeat until you’ve done all 4.
Now, to cook them, you can put them on a piece of tin foil on the grill, bake them in the oven, pan fry them, or cook them on a counter top griddle (which is what I did). I greased the griddle to avoid sticking, and cooked each burger 5 minutes on each side.
Serve! Put your favorite burger fixings on a big fat bun and chow down!
For the smokey burger, I used lettuce, tomato, pickles, mustard, slice of vegan cheese. For the ginger burger, I used purple cabbage, lettuce, tomato, chive aioli (just mix vegan mayo with chives, salt, and lemon juice).
You can make the patties ahead of time and bring them to a bbq for cooking, or store some in your fridge for later on in the week!
Keep cooking, friends!
-Kristin
