I wanted to use up some leftover black beans so I made some black bean burgers! I found a seemingly delicious recipe on The Front Burner and got to work in the kitchen.
As you can see they don’t look quite perfectÔÇªmore on this in a second.
Black Bean Burgers
vegetarian, vegan, gluten-free, soy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free
- 3 cups black beans (dried or canned)
- 2 medium carrots, grated
- 1/2 cup dried rolled oats
- 1/4 cup pumpkin seeds
- 1 Tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp curry powder
- 1/2 tsp onion powder (I used garlic powder instead)
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/4 tsp black pepper
Preheat oven to 300*F. Put oats and pumpkin seeds in food processor and grind until coarsely chopped. Grate carrots, and add them to the food processor mixture.
Add 3/4 of the beans, all spices, and olive oil. Process until mixed well. Spoon mixture into large bowl and mix in the remaining whole beans. Form the mixture into 6 patties and place on a nonstick baking sheet. Bake for 40 minutes, flipping them over half way through.
Now I ran into a few problems with this recipe. I used dried black beans, soaked and cooked of course. Because of this I think my burger mixture came out a little drier than I had hoped. I added a couple extra tablespoons of olive oil and about 1/2 cup water to the mixture and things were looking up. However, upon baking, they completely dried out. 🙁
Maybe using canned black beans without draining them is the trick? I was so bummed too because the flavor of the burgers was phenomenal, just not the texture. For this reason I would surely give these another try at a later date.
Thanks for the recipe Emily!