- 1 1/2 cups cooked or 1 (15.5-ounce) can black beans, drained and rinsed (used a 15-ounce can black beans, drained and rinsed)
- 3 tablespoons wheat gluten flour (vital wheat gluten)
- 1/2 cup dry bread crumbs
- 1/4 cup minced red onion
- 2 tablespoons minced fresh parsley (used Italian parsley)
- 1/2 teaspoon salt (used table salt)
- 1/4 teaspoon black pepper (used freshly ground black pepper)
- 2 tablespoons olive oil (used extra-virgin olive oil)
- 4 burger rolls (used whole wheat hamburger buns)
- Condiments of choice
- Place the beans in a medium bowl and mash well. Sprinkle the flour on the beans and mix well to combine. Add the bread crumbs, onion, parsley, salt, and pepper. Mix well. Use your hands to shape the mixture into 4 patties, no more than 1/4 inch thick (our patties were 1/4 inch thick). Set aside
- In a large skillet, heat the oil over medium heat. Add the burgers, cover, and cook for 5 minutes. Uncover, use a spatula to flip the burgers, and cook, uncovered (I accidentally kept it covered) , for 5 minutes more.
- Serve on burger rolls with your favorite condiments.
Makes 4 servings
While you may not fool yourself into believing this is an actual beef burger, it’s still good enough that I plan on making it again in the future ! Looks-wise, it sort of reminds me of a smashburger. While eating it, I got the texture of the smashed beans mostly but it was a nice contrast against the crispy edges.
This recipe came from “Vegan on the Cheap” by Robin Robertson.
I wasn’t paid in any form to promote “Vegan on the Cheap” by Robin Robertson.
Take care y’all !