So, I’ve been on this quest lately–the quest for the perfect black bean burger recipe. Although I’ll admit, I’m still on the quest–heck, it’s just too much fun trying out new recipes–I’ve come very close to what I believe is a perfect recipe. What makes it perfect you ask? Easy! It’s simple to make and tastes scrumptious!!
Basically, what I did was scour the Internet for recipes that I could easily make vegan and gluten-free. I found a very basic black bean burger recipe at AllRecipes.com. One reason I was really attracted to this recipe is because it’s baked! That seemed much healthier to me. So, I went for it, did my fancy schmancy adjustments, and the burger turned out super tasty.
The key to a great burger, is having the right amount of soy-free veganaise and organic ketchup slathered all over it.
Not only does this burger brown well on both sides, it actually stays intact! Yeehaw!
Another plus? It’s kiddo approved! Darling daughter ate the whole thing. Even with garlic and onions in it!
Without further ado, here is the recipe!
What you put in it:
1 16 ounce can black beans, drained and rinsed
1 flax egg (1 tablespoon ground flax, 3 tablespoons water)
¼ onion, finely chopped
3 cloves garlic, minced
½ Tablespoon Earth Balance margarine
½ cup gluten-free bread crumbs
1 Tablespoon salsa, ketchup or marinara sauce
What you do with all that stuff:
First things first, you must preheat the oven to 375 degrees. Rinse and drain the black beans and then prepare your flax “egg.” Next, chop up the onion and mince the garlic. Sauté the onion in the Earth Balance margarine in a pan on medium-high heat. Once the onions are almost done, throw in the garlic for a minute or two. Now put all of the ingredients in a food processor and pulse until well blended. Spray a baking sheet with non-stick spray and then slide those suckers in the oven and bake for 20 minutes on each side. Use gluten-free buns and garnish with your favorite condiments. Now enjoy!
Servings: Makes 4 honking huge burgers or 6 sliders