Saturday, February 16, 2013

Black bean burgers.

These gems are rich in fiber, protein and iron. Honestly, I don't miss meat at all. Not even a little. (I'm on day 19.) 


  • 2 cans black beans (15 ounces each), drained and rinsed
  • 2 tablespoons ground flaxseed plus 6 tablespoons water
  • 3 cloves garlic
  • ½ cup breadcrumbs
  • 2 teaspoons cumin
  • Salt to taste
  • ½ cup grated zucchini
  • 2 tablespoons olive oil


  1. Place ground flaxseed and water in a bowl. Mix well, and set aside for at least 10 minutes or until it forms into a thick, gel-like subtsance. If mixture does not gel, add 1 more teaspoon ground flaxseed at a time until desired consistency is achieved.
  2. Place garlic cloves into food processor, and mince finely.
  3. Add one can of beans to garlic. Pulse to combine. Add cumin and salt, and pulse until mixture resembles chunky black bean dip.
  4. Transfer mixture from food processor to a large bowl.
  5. Stir in bread crumbs, flaxseed-water mixture, and zucchini. Stir well until everything is combined. Add remaining can of black beans.
  6. Prepare 8 patties from mixture.
  7. Heat olive oil in skillet on medium.
  8. Heat black bean burger about 4 minutes per side, until golden brown
We served it on a whole wheat bagel thin and top with vegan cheese, avocado, tomato and veganaise. You can freeze these and eat them another time (since this mixture makes 8 patties).

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