Can you all believe it’s SNOWING here in Toronto today? Anyone who knows me (or even anyone who’s met me for more than 30 seconds, at any point between October and April) knows how much I hate winter. As soon as the tiniest hint of spring arrives, I’m ready to throw out the old and usher in the new: I pack up the boots and scarves; I fold up the heavy blankets; I even enjoy a bit of spring cleaning.
We’re far off from true spring right now, but that didn’t stand in the way of some recent spring cleaning. The other day, I spied a can of black beans that had been waiting patiently for someone to use them—and these vegan Black Bean Burgers sprang to mind. I was absolutely delighted with the final results. Not too spicy, firm and crispy on the outside, with a great mix of black beans and veggies. And no oil added!
I know you’ll love these, too. And don’t forget to leave a comment and let me know what you think!
In the meantime, I hope the weather is better where you are. 😉
Tex Mex Black Bean Burgers
These burgers are both easy to make and addictively tasty. They’ll please even picky eaters, and satisfy those meat-loving folks, too!
1/2 cup (25 g) gluten-free corn flakes (I used Erewhon)
2 tablespoons (30 ml) raw or lightly toasted pumpkin seeds (pepitas)
1 small carrot, cut into chunks
1 small or 1/2 large yellow onion, cut into chunks
1 cup (240 ml) rinsed and well drained cooked black beans (homemade or canned)
1/4 cup (60 ml) cilantro leaves
2 tablespoons (30 ml) fresh, frozen or canned organic corn kernels
1-1/2 teaspoons (7.5 ml) chili powder
1 teaspoon (5 ml) cumin
1 teaspoon minced jalapeno or 1/4 tsp (1 ml) chili flakes (optional)
1 tablespoon (15m l) wheat-free soy sauce or tamari
2 tablespoons (30 ml) ground chia seeds (from 1 tablespoon /15 ml whole seeds)
1/4 cup (60 ml) vegetable broth or stock
Preheat oven to 350F (180 C). Line a cookie sheet with parchment, or spray with nonstick spray.
In the bowl of a food processor, process the corn flakes and pumpkin seeds until they resemble coarse crumbs. Add the carrot and onion and pulse until the vegetables are chopped (they should be no larger than sunflower seeds). Add remaining ingredients and process until the mixture comes together in a wet “dough.” I like it a bit chunky (so that bits of bean and corn are still visible), but you can make it smoother if you prefer.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the mixture onto the cookie sheet and shape into patties. Use wet hands to flatten them to about 1/2 inch (1 cm) each.
Bake for 30 minutes, then carefully flip the burgers and bake an additional 10-15 minutes, until both sides are lightly browned. Serve as is or in buns.
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