These spicy black bean burgers were created by accident. I intended to make them more of a cake (think crab cakes without the crab), but ended up with more of a flat, burger-like patty.
Do you ever do that; set out to make one thing, and wind up with something else? I guess that’s how a lot of great things have come into existence…..the slinky, microwave, Post-it notes, and even chocolate chip cookies, to name a few.
I mixed everything together, thought it was too runny, so I added more dry ingredients. Then a little more dry ingredients. You know, just to be safe.
Apparently, the addition of dry ingredients was just a little too much. Instead of a moist and tender bean cake, I wound up with a slightly crispy and tasty black bean burger.
Meh, I’m still eating them like a cake and leaving out the bun! These would’ve great formed into rectangles for a fun kid-friendly finger food you could use with cottage cheese, Greek yogurt, or just mustard as delicious dips.
Remember when I mentioned these on my last Meatless Monday post? Well, here’s the recipe as promised. This recipe is one delectable mistake that I’ll be making again; on purpose this time. Try it for yourself and let me know how you like it or what you did different.
Spicy Black Bean Burgers
Prep Time: 30 min
Cook Time: 50 min
Ingredients (Serves 4 – 6)
- 1 cup dried black beans, soaked overnight or 2 (15oz) cans of black beans, rinsed and drained
- 6oz of your favorite salsa; the amount varies, just eyeball it and add more towards the end if needed
- 1 medium onion, chopped
- 2 bell peppers (any color); chopped
- 4 cloves garlic; crushed and minced
- 4 tablespoons spicy brown mustard
- 2 whole eggs or 3 egg whites; you can use 1/4 cup ground flaxseed or chia seeds to make this vegan
- 3/4 cup coconut flour
- 3/4 cup unflavored protein powder; can use more coconut flour as a substitute
- 1/4 cup rolled oats
- 2 teaspoons cumin
- Ground black pepper to taste; no need for salt as there should be enough in the salsa and mustard
- 1/2 teaspoon cayenne
- 3 tablespoons dried cilantro
Instructions
- Pre-heat oven to 375 degrees.
- Heat a saucepan over medium-high heat, sweat onion, bell peppers, and garlic; add beans, cilantro, and spices and cover to let simmer for 20 – 30 minutes.
- Remove beans from heat and transfer to large bowl to let cool; you don’t want to cook the eggs!
- Using a large fork or potato masher, mash most of the beans leaving a few ones intact for texture.
- Add remaining wet ingredients to bowl and mix well. Sift dry ingredients in small bowl and slowly mix into wet.
- With a large spoon, scoop the mix onto a parchment lined baking sheet, form into patties or whatever shape you want, and bake in the pre-heated oven for 30 minutes, and then flip over and cook another 10 minutes.
- Remove from oven (should have a crispy brown crust) and let cool on pan for 5 to 10 minutes.
- Top each cake with salsa, plain yogurt, cottage cheese, or mustard and any of your favorite toppings. Serve with a big side of steamed veggies.
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