Spring time is here and all I can think about is finding a barbecue to grill things up! Unfortunately, as I don’t have room on my tiny balcony for a BBQ and I was craving burgers, I opted for some stove-top and vegan friendly bean burgers this week!
These burgers are packed with flavor, spice, and fiber; they will satisfy any meat-lover and health conscious individual. They will keep you feeling full and fueled, and are a great option for a quick, protein-packed lunch.
This weekend was an interesting one, as I visited the Expo manger santé here in Quebec City with my dad (aka. The Wallet), step-mom, and girlfriend (aka. The Official Taste Tester). I met a bunch of interesting people and found a ton of amazing things that I will be blogging about later this week… but let me tell you, I am overly excited to talk to you about all the things I found!
Now back to the burgers.
I originally found this recipe on Wholehearted Eats blog site, and I’ve kept the recipe fairly the same, but have added my own!
For these burger patties, you will need:
- 1 can of low sodium black beans (PC Blue Menu is one of my go-to brands), rinced and drained
- 2 cups of white mushrooms, washed and roughly chopped
- 1 small onion, roughly chopped
- Small bunch of cilantro, stalks only and roughly chopped
- 1 garlic clove, roughly chopped
- 2 tsp. extra virgin olive oil
- 1/2 bell pepper, minced
- 1/2 tsp. cinnamon
- 1 1/2 tsp. cumin
- 1 tsp. coriander
- 1 tsp. paprika
- Sriracha (to taste/preference)
- 1 green onion, finely minced
- 3/4 cup of frozen corn, thawed
- 6 tbsp. ground flax seeds
- 1/2 cup gluten free flour
To start, in a blender, whiz up your mushrooms, onion, cilantro and garlic until you get a nice paste. This will be used as your binding agent.
In a hot pan, heat up the oil on medium heat and fry up the mushroom and onion paste. Add in your spices, Sriracha and bell peppers. Fry up for about 5 minutes, making sure it doesn’t stick to the bottom of the pan. Set aside once the time is up.
In a big mixing bowl, combine the black beans, corn, mushroom mixture, green onion and ground flax seeds. Once everything is combined, slowly add in your gluten free flour and mix until everything is absorbed.
Get a few helping hands and form small patties with the mix. I try to make them golf-ball sized and flatten them down. It should make about 20 patties, a little more or a little less, depending on the size of the patties you make.
In the same frying pan, heat up a tiny bit of olive oil and fry the patties on one side for 5 minutes. Transfer them, fried side down, onto a baking sheet lined with parchment paper. You’ll have to do this in batches, since there will definitely not be enough room in your pan for all the patties at once.
Once they are all fried, place them in the oven, at 350 degrees for 10 minutes until they bake through.
Serve them up like you would with any other burger patties. I like mine without a bun, since they are quite filling, but wrapped in a tortilla, or sandwiched in a bagel, they are the bomb!