We are celebrating with black bean burgers today! What are we celebrating? Does there have to be a special occassion? Well, in that case, let’s celebrate Heaven Sent Peanut Butter’s official domain! This blog has officially changed from www.heavensentpeanutbutter.wordpress.com to www.heavensentpeanutbutter.com! You still have access to all of the old recipes and posts here.
Oofta, (please pardon the little Minnesotan in me coming out), I mean phew! Good thing those recipes are still all there for you. I wouldn’t want you to miss out on these, or these…or this!
Congratulations, Heaven Sent Peanut Butter!
In honor of this exciting achievement, I’m sharing with you one of my absolute favorite recipes. If it sounds weird to you, I encourage you to try them before you knock them. If you like back beans, you will
like absolutely LOVE these burgers.
Each month at the club I provide information and handouts in what I deemed the “Nutrition Corner”. A few months ago I featured “Vegetarian Sources of Protein” and this recipe accompanied the board. Boy, did it get rave reviews! I have one member who every time he seems me he talks about these black bean burgers. They are that good. Promise.
I suggest making these pretzel rolls to accompany them. I also enjoy some good old quacamole to top these burgers. But you could try regular ketchup, avocado, sriracha… you name it.
What are you waiting for?
Black Bean Burgers
Recipe adapted from: Eat, Live, Run
Makes: 4-6 burgers
- 2 cans reduced-sodium black beans, drained and rinsed
- 1 tablespoon ground flax + 3 tablespoons water
- 1 jalapeno (optional)
- 2 cloves garlic
- 2 tablespoons BBQ sauce
- ½ cup plain Panko breadcrumbs
- 1 teaspoons cumin
- 3/4 teaspoon salt
- ½ cup corn (fresh or frozen and defrosted)
- Olive, canola, or grapeseed oil
If you are adding jalapeno, seed and roughly chop jalapeno. Add it and the garlic cloves to a food processor (or high speed blender) and mince finely.
Next, add one can of rinsed beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip. It may even look and feel mushy and pasty–this is good!
In a small bowl, mix together the ground flax and water. Let sit for five minutes. This mixture will be used to help bind the burgers together so it is necessary.
Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, BBQ sauce, flax/water mixture and corn. Stir well until everything is combined. Add remaining can of rinsed, whole black beans. Combine again, uses your hands if needed.
Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown. Or, add black bean burgers to grill without oil, or even a George Foreman. Cook until heated through.
Serve burgers with avocado slices, sriracha, ketchup, or guacamole. Even better, serve on a pretzel bun.
Tell me what you think!!