![]() ![]() *Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes). Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Then set on a baking sheet or plate and freeze. *To freeze for later, cook burgers as instructed on grill or skillet. ![]() 3 cloves garlic (minced) 1/4 tsp each sea salt + black pepper (more to taste // depends on saltiness of broth) 2 15-ounce cans black beans (slightly drained) 2 cups vegetable broth (or store bought) 2 tsp ground cumin (for smokiness) 1 ½ tsp chili powder. Transfer garlic and shallot mixture to a mixing bowl. 1 Tbsp oil (or sub water) 1 cup diced white or yellow onion. Sauté, stirring frequently, until shallot and garlic are soft and translucent about 1-2 minutes. Once hot, add 1 Tbsp oil, shallot, garlic, and red pepper flakes (optional). Add hot sauce or Sriracha for extra heat. BURGERS: Heat a large skillet over medium heat. *For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. 4.93 from 138 votes JUMP TO RECIPE Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy They are satisfying, delicious and a tried and true reader favourite. ![]() So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size). *One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. Prep time does not include cooking rice. You can use quick oats in a pinch or more flour if you prefer. Their black bean burger had a modest description but the flavor and texture are anything but. Rolled oats: Rolled oats help to absorb moisture and bind the ingredients together. This burger was inspired by my favorite veggie burger in Kansas City found at Beer Kitchen the amazing restaurant that inspired this Whiskey BBQ Ketchup. The brine they are in can sometimes be quite salty so rinse them under cold running water. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. Smoky, hearty black bean burger with sweet potato, mushrooms, quinoa, and pecans. Ingredients & Substitutions Chickpeas: Drain and rinse the chickpeas well before using. *To cook rice, I recommend this method from Saveur. ![]()
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