Why Yonder Black Bean Burgers? Well, the name “Beyond” was already taken. But, these are definitely beyond your regular veg burger. They are loaded with umami, vegetables and healthful grains plus those toothsome stars of the show – beautiful black beans.
Read on for the recipe. It makes 12 to 16 and to put you in a bonus situation, they freeze very well.
Yonder Black Bean Burgers
Time: 30 minutes
Yield: 12 – 16 burgers
Equipment: food processor, frying pan (I like a cast iron one for this), spatula, wooden spoon, bowl
- 1½ cups roughly chopped onion
- 1 cup mushrooms, stems removed and halved
- 1 large carrot, peeled and roughly chopped
- ½ cup fresh cilantro or parsley leaves
- 1 large egg, beaten
- 2 teaspoons freshly ground pepper
- 3 Tablespoons peanut butter
- ½ teaspoon garlic paste
- 3 Tablespoons soy sauce
- 2 Tablespoons whole wheat flour
- 1 Tablespoon flax seeds
- ¼ cup wheat germ
- 2 Tablespoons hemp hearts
- 1 cup quick cooking oats
- 1 (28 ounce 796 mls) can black beans, rinsed and drained
- 2 – 3 Tablespoons olive oil for frying
- Place the onion, mushrooms, carrot and cilantro in the bowl of a food processor and pulse until minced. Transfer to a bowl and stir in the egg, pepper, peanut butter, garlic and soy.
- Stir in the flour, flax, wheat germ, hemp hearts, oats and black beans.
- Heat the olive oil in the frying pan on medium-high heat.
- Form patties and set them aside.
- Cook 4 to 5 patties at a time, as your pan allows. Turn once the bottom is browned and it releases from the pan with ease. When the flipped side is also done, remove to a platter, add more oil to the pan as needed and continue frying until all the patties are cooked.
- Enjoy immediately with your favourite toppings or freeze in layers between wax paper in an airtight container.
