Black Bean Burgers

16 08 2011

I had some unexpected company while frying these burgers up on the stove today: the fire department.

The oil in my pan got a little smokey and set the fire alarm off, the fire alarm is attached to the alarm panel, and the alarm company takes no chances.  So, about 6 minutes after the smoke detector went off, the fire trucks arrived.

I explained that aside from my lunch, everything was fine.

Don’t let my neglectful presence in the kitchen deter you from taking a chance on these black bean burgers.  Not all of my burgers got burned, and the ones that didn’t were tasty!

This recipe is from The Best Beggie Burgers on the Planet by Joni Marie Newman.

Black Bean Burgers

1 cup TVP granules

1 cup boiling water

1/2 cup diced onion

1 can (420 g) black beans, drained and rinsed

3/4 cup barbecue sauce

1 Tbsp onion powder

1 Tbsp garlic powder (or 1 close garlic, minced)

1 tsp black pepper

3 Tbsp peanut butter, unsweetened

1/2 cup soy flour (or 1/2 cup vital wheat gluten)

In a small bowl, combine TVP and boiling water.  Allow to sit for 10 minutes.

When the TVP is cool enough to handle, mix everything together in a large mixing bowl.  Everything!

Using your hands, knead the dough to incorporate the ingredients fully, and until the TVP granules are no longer he consistency of granules.  This will take about 5 minutes of hand manipulation.  If your dough is too dry, add a bit of water to the mix.

Refrigerate for at least 20 minutes.

Form into 8 patties.  Patties can be baked or pan friend.

If baking, place on a baking sheet lined with parchment and bake for 30 minutes at 350ºF loosely covered with a foil tent, flipping halfway through.

If frying in oil, cook for 3 to 4 minutes per side, until a nice crispy golden crust forms.




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