Stellar Strength Black Bean Burgers
For some reason I’ve never made a good black bean burger. Yesterday, I was determined to change that. I came up with a healthy meat free alternative. Of course you can change this recipe if you want it to be gluten free or vegan. If you’re unsure how to change the recipe, just email me and I’ll help you. I always use organic, high quality ingredients when possible.
I used TVP, or texturized vegetable protein in this recipe. I started using this to add to our food on a backpacking trip in Grand Canyon. It adds a lot more protein without adding fat or a lot of calories. This also gave the burgers more substance and eliminated the mushy texture a lot of black bean burgers seem to have.
3 T Extra Virgin Greek Olive Oil
1/3 c. chopped red onion
3 cloves chopped garlic
4 diced medium sized baby ‘bella mushrooms
1 tsp. oregano
1 tsp. cumin
½ tsp. garlic salt
¼ tsp. chili powder
salt and pepper to taste
½ c. Bob’s Red Mill TVP
½ c. flour (you can substitute this with any gluten free flour you like)
1 can organic black beans, rinsed
Saute in medium sized pan over medium heat, 1T olive oil, red onion and garlic. Saute for a few minutes and then add the mushrooms. Add salt and pepper. Allow to caramelize a bit. Set aside. Maybe 5 minutes of cooking time.
Blend In a food processor or high quality blender. Add everything and blend until it is combined.
Cook Add 1 T olive oil, heat pan. Take a handful of bean mixture and drop patty sized mounds into pan. Make sure to give enough space to brown both sides evenly. After browned, transfer to paper towel.
Bake When almost ready to serve take browned patties and bake in a 350 oven for about 10 minutes.
Serve You can use bread, portabella mushrooms as buns, a lettuce bed or tortillas. It’s up to you, be creative. I served them with some shredded mozzarella cheese, some chopped heirloom tomatoes, fresh spinach, avocado, fresh cilantro and a dollop of non-fat greek yogurt.