Fool Your Boyfriend Bean Burgers

I stumbled upon a winner last night while watching Clemson Beat Auburn. Go Tigers! I was bit understandably distracted. Both by the busting bracket and the win!

Sorry for the limited number of pictures throughout the instructions. The next time I put this together, I will update!  Fool your Meat loving friends with these babies. They will never know. Simple. Quick. And they hold together like a dream on the grill.

For Burgers you will need:

  • 1 15 Ounce Organic 3 Bean Blend beans – I used Simple Truth
  • 1/4 of a red bell pepper
  • 3 green Onions
  • 2 Cloves of garlic – minced
  • 2 pickled jalapenos ( Optional but awesome)
  • 1/4 c  sesame seeds
  • 1 tbsp hemp seeds
  • 1 egg or egg substitute equivalent
  • 2/3 cup of breadcrumbs
  • Spices: 1/2 tablespoon chili powder. 1/4 tsp piri piri. 1 Tsp of cumin
    • Note: Piri piri can be swapped out with 1/8 tsp of cayenne

Instructions – to assemble:

  1. Open beans – Rinse – and drain. Blot dry with a paper towel. Properly drying will keep your burgers from being mushy!
  2. Add beans to medium size bowl. Mash up beans with a fork. If you like – leave a few larger beans for texture. I think it is nice to do! 🙂
  3. Next, in 1 or 2 Cup mini chopper add: Red bell pepper, jalapenos ( if using ), garlic, and onion: Mince to small. With your hands over the sink squeeze out excess water and add to bowl.
  4. Add spices, egg, nuts and bread crumbs.
  5. Form burgers.
  6. Allow settle and to rest in the fridge for at least 15 min before grilling.
  7. Makes four nice size patties

To Grill

  1. Burgers can be grilled on the BBQ, on a grill pan on the stove top or baked.
  2. I would recommend grilling as they really do grill well!
  3. Grill about 5 min on each side on a well oiled pan/grill Med heat for a nice sear
  4. If baking 375 is a good temp for about 20 min, flipping mid way.

Serve with:

  • Onions
  • Tomato
  • Avocado
  • Cripy lettuce
  • Dairy free cheese

Sweet Potato Side

For Fries – serves two

You will Need: 

  • 1 Med Sweet Potato
  • 1 tbsp Olive Oil
  • Garlic
  • Sale/ Pepper
  • Corn meal

 

To Prepare:

  1. Slice in 1/4 inch slices – you will want these thin so they will crisp up
  2. TIP: To make it easier to cut up your potato, slice a thin layer off the bottom to give yourself flat cutting surface
  3. Once you have fully sliced up all fries place into a bowl
  4. Toss with 1 tbsp olive oil – sprinkle with salt pepper and garlic
  5. Place of baking sheet in single layer
  6. Lightly dust with cornmeal – this helps absorb moisture and crips them up!
  7. Bake at 425 – 15 min, turning , midway
  8. Leave in a bit longer if needed!~

 

 

 

2 Comments Add yours

  1. Ah, I just realized I didn’t use the jalapenos, because I was making this for children. So again, if the jalapenos are left out, what would you substitute with to make up for that moisture. Thanks.

    Like

    1. sarahtuff says:

      Naomi, I am so sorry they turned out dry for you as I know all too often that feeling as I have been making veggie burgers for a long time! A couple of things: A lot of the moisture does come from the beans. One thing I do follow to ensure moisture is I really mash the beans. To the point of the texture you would find in a refried bean. I leave a few chopped whole beans In for texture but most all are completely smashed. The second thing Is I did use an actual egg here. I am new to the scene on cooking with egg substitutes. And I do still use eggs for my burgers. One of the ladies on my post commented she would prefer to use aquafaba, or the juice from the can of the beans. I think the next time I will try that. No matter which route you go, the “meat” should form into an easy to use ball. The consistency should be such that burgers form really simply. Thanks for your comment!

      Like

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